dipping soba noodles
Delicious dipping soba noodles from Mai-san's kitchen!
Notes:
Follow your dashi bottle's instructions for the amount. We followed Mai's 4x concentrate and only needed to use a splash.
Use a cup of water in the sauce for each person you're cooking for.
Taste as you go!
ingredients
16 pieces of pork belly shabu shabu slices (can sub with other cuts/meats)
splash of dashi concentrate (follow bottle instructions for amount)
2 bundles of soba noodles
half a teaspoon of ginger paste
1 small head of baby cabbage
steps
Start boiling a kettle of water, 1 cup per person you're serving
Heat up a pot of water for the soba noodles (follow instructions on the soba packaging for precise amount)
Heat up a wok with a tbsp of olive oil
Once the wok is warm, add your meat slices and cook until the meat begins to change color and look cooked
Add cabbage and ginger paste to the wok and cook until the cabbage softens
At this point, the pot of water should be boiling, add the soba noodles and follow the cooking instructions (6 mins, rinse under cold water once done)
Once the meat and cabbage is ready, add the boiled water from the kettle to the wok, 1 cup per person you're cooking for
Add the dashi concentrate
Move the sauce from the wok into bowls, and the soba noodles into plates, top with strips of nori
Sik fan!