すだちそば #shorts

すだちそば #shorts

Today’s choice of niboshi is horse mackerel. The basic ratio is three dried fish to one liter of water. Let it sit overnight. Now, transfer it to the pot… Turn on the heat — I want to simmer it for 30 minutes. The scum is part of the flavor too. Strain it. Just look at this golden color. Take out 200cc into a separate pot. Add sugar, mirin, and dark soy sauce. Turn off the heat before it boils, and let it cool. Slice the sudachi into rounds — you can never have too many. Sort them into first-string and second-string based on their shape. Boil the soba. Toast the sesame seeds and lightly crush them. Place the second-string sudachi slices into a bowl, then pour in the dipping sauce. Once the soba is cooked, rinse and chill it. Serve it in the bowl — top with the first-string sudachi slices, the sauce, and sesame seeds. Major league. Itadakimasu. Not just my tongue — my whole body is rejoicing. The rich dipping sauce is beautifully infused with the sudachi’s tang. Wonderful. I’m definitely going for a second serving. Give sudachi soba a slurp — you’ve got to try it!

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すだちをドッサリ散らした蕎麦をススれば爽快、この夏も乗り切れるというものだ。

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