Kawara soba, meaning "tile soba," is a unique and delightful Japanese noodle dish. Unlike traditional soba served in a bowl, this rustic variation features buckwheat noodles cooked directly on a hot, unglazed tile. This ancient method, once common amongst laborers and travelers, imparts a subtly smoky flavor and satisfyingly chewy texture to the noodles. The simplicity of the preparation belies the depth of flavor achieved through the direct contact with the heated tile, enhancing the natural earthiness of the buckwheat. The process involves a careful balance of heat and timing to ensure perfectly cooked noodles.
This captivating culinary experience is surprisingly accessible, requiring only a few readily available ingredients. Forget complicated techniques; the focus is on the interplay of simple flavors and the satisfying ritual of cooking. Ready to experience the authentic taste and tradition of kawara soba? Let's dive into the step-by-step process to make your own delicious, authentic Kawara Soba.
Tools Needed
- Frying pan
- Square pan (optional)
- Cast iron skillet or regular frying pan
- Sieve
- Pot
Ingredients
- Buckwheat soba noodles
- Thin slices of beef
- Eggs: 2
- Soy sauce
- Mirin: 1 tbsp
- Sake: 1 tbsp
- Sugar
- Hondashi (bonito flakes): 1 tsp
- Oil
- Lemon
- Nori (seaweed)
- Grated daikon radish
- Green tea (optional)
- Kimchi (optional)
- Aka roshi paste (optional)
- Green onions
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Rinse soba noodles thoroughly.
- Marinate beef with sugar, sake, soy sauce, and mirin for at least 15 minutes.
- Beat eggs gently, strain, and cook a thin crepe-like omelette in a lightly oiled pan. Repeat for another omelette.
- Boil water, hondashi, mirin, and soy sauce. Remove from heat immediately and let cool.
- While the omelette cools, roll it into a log and slice into thin strips.
Step 2. Cook the Noodles and Beef
- Cook soba noodles according to package directions. Rinse thoroughly with cold water.
- Fry the marinated beef until cooked.
- Lightly fry the soba noodles in a bit of oil.
Step 3. Prepare the Tsuyu (Sauce)
- Boil water, hondashi, mirin, and soy sauce. Remove from heat immediately and let cool.
Step 4. Assemble and Garnish
- Add half of the fried beef, kinshi tamago strips, chopped green onions, remaining marinade, and repeat layers. Garnish with lemon slices, daikon radish with aka roshi paste, and nori.
Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner
Tips
- Adding sugar to the beef marinade softens the meat fibers, making it more tender and flavorful.
- Straining the eggs for the omelette ensures a smooth texture.
- The tsukiru sauce must be cooled quickly.
- Don't be lazy when rinsing the noodles with cold water after cooking.
- Grated daikon with spicy aka roshi paste is optional.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 80-90g
- Protein: 25-30g
FAQs
1. What kind of tile do I need for Kawara Soba?
Ideally, use an unglazed earthenware tile specifically designed for cooking. These tiles retain heat well. Avoid glazed tiles as they can crack from the heat.
2. Can I substitute buckwheat noodles with other types of noodles?
While traditional Kawara Soba uses buckwheat noodles, you could *experiment* with other types like soba noodles made with wheat flour. However, the taste and texture will differ significantly.
Enjoy your perfectly cooked Kawara Soba! The unique smoky flavor and satisfying texture are a testament to this simple yet rewarding cooking method. Now, gather your friends and family and share this delightful taste of Japanese culinary tradition.