Recipes - Japanese

Hegi Soba with Mentsuyu Dipping Sauce
Hegi Soba with Mentsuyu Dipping Sauce


Hegi Soba is the pride of Niigata. Made with funori; a type of seaweed harvested in the summertime. The funori gives the soba a distinctive green colour, and a smooth, firm, konnyaku-like texture. Served on a wooden platter called a hegi (thus the name, Hegi Soba), the noodles are separated into individual mouthfuls, so it’s easy to eat. As Hegi Soba is the speciality of Niigata, you use this recipe with other soba noodles to your liking.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

400g soba noodles (buckwheat noodles)
1 part mentsuyu (recipe below)
Large bowl of ice water

Mentsuyu Dipping Sauce

(Makes 1 cup concentrated sauce)
60ml sake
120ml mirin
120ml soy sauce
1 kombu kelp (2.5 cm x 2.5 cm)
1 cup katsuobushi (dried bonito flakes, packed)

For Garnishing

Kizami nori (shredded seaweed)
2 green onions
Wasabi (optional)




Steps:

Dipping Sauce

  1. In a medium saucepan, add ¼ cup sake and bring it to a boil over medium high heat.
  2. Add soy sauce and mirin. Then, add kombu kelp and katsuobushi (dried bonito flakes).
  3. Bring it to boil and cook on low heat for about 5 mins. Remove from heat and set aside until it cools down. Strain sauce and set aside. Store in an airtight container and keep refrigerated for up to a month.

Soba Noodles

  1. In a large pot, boil about 3-4L of water. Unlike pasta, do not add salt to the water. In a circular motion, add dried soba noodles in the boiling water to separate the noodles from each other. Cook soba noodles according to the instructions on the packaging. Stir the noodles once in a while to avoid them from sticking to each other. Check the texture of the noodles and do not overcook.
  2. Using a sieve, drain the soba noodles and rinse the noodles under cold running water to get rid of the starch.
  3. Prepare a large bowl of ice water. Shake the sieve to drain completely, then transfer the noodles to the iced water. Set aside till the noodles are cool.
  4. Make ready the hegi, or a flat bamboo sieve. Take a few strands of the noodles at a time. Loop the strands onto the sieve to make a nice little bundle. This is one portion. Allow for about 10-12 portions or so per person. Arrange each bundle separately, to allow for easy pickup with chopsticks.
  5. To serve the noodles: serve directly on the hegi, or place a plate under the bamboo sieve to catch any drips. Put soba noodles and garnish with shredded nori sheet on top. Put one part of cooled dipping sauce and 2-3 parts of iced water in a serving pitcher or small individual bowls.
  6. To eat soba noodles: First fill out a dipping bowl with diluted tsuyu, and add green onions and/or wasabi (optional). Then pick up a bundle of soba noodles at a time, dip in the tsuyu briefly, and slurp the noodles up. The dipping sauce is very salty, so don’t soak the noodles in the sauce for a long time.

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Hegi Soba with Mentsuyu Dipping Sauce

Hegi Soba with Mentsuyu Dipping Sauce

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Hegi Soba is the pride of Niigata. Made with funori; a type of seaweed harvested in the summertime. The funori gives the soba a distinctive green colour, and a smooth, firm, konnyaku-like texture. Served on a wooden platter called a hegi (thus the name, Hegi Soba), the noodles are separated into individual mouthfuls, so it’s easy to eat. As Hegi Soba is the speciality of Niigata, you use this recipe with other soba noodles to your liking.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

400g soba noodles (buckwheat noodles)
1 part mentsuyu (recipe below)
Large bowl of ice water

Mentsuyu Dipping Sauce

(Makes 1 cup concentrated sauce)
60ml sake
120ml mirin
120ml soy sauce
1 kombu kelp (2.5 cm x 2.5 cm)
1 cup katsuobushi (dried bonito flakes, packed)

For Garnishing

Kizami nori (shredded seaweed)
2 green onions
Wasabi (optional)

Instructions

Dipping Sauce

  1. In a medium saucepan, add ¼ cup sake and bring it to a boil over medium high heat.
  2. Add soy sauce and mirin. Then, add kombu kelp and katsuobushi (dried bonito flakes).
  3. Bring it to boil and cook on low heat for about 5 mins. Remove from heat and set aside until it cools down. Strain sauce and set aside. Store in an airtight container and keep refrigerated for up to a month.

Soba Noodles

  1. In a large pot, boil about 3-4L of water. Unlike pasta, do not add salt to the water. In a circular motion, add dried soba noodles in the boiling water to separate the noodles from each other. Cook soba noodles according to the instructions on the packaging. Stir the noodles once in a while to avoid them from sticking to each other. Check the texture of the noodles and do not overcook.
  2. Using a sieve, drain the soba noodles and rinse the noodles under cold running water to get rid of the starch.
  3. Prepare a large bowl of ice water. Shake the sieve to drain completely, then transfer the noodles to the iced water. Set aside till the noodles are cool.
  4. Make ready the hegi, or a flat bamboo sieve. Take a few strands of the noodles at a time. Loop the strands onto the sieve to make a nice little bundle. This is one portion. Allow for about 10-12 portions or so per person. Arrange each bundle separately, to allow for easy pickup with chopsticks.
  5. To serve the noodles: serve directly on the hegi, or place a plate under the bamboo sieve to catch any drips. Put soba noodles and garnish with shredded nori sheet on top. Put one part of cooled dipping sauce and 2-3 parts of iced water in a serving pitcher or small individual bowls.
  6. To eat soba noodles: First fill out a dipping bowl with diluted tsuyu, and add green onions and/or wasabi (optional). Then pick up a bundle of soba noodles at a time, dip in the tsuyu briefly, and slurp the noodles up. The dipping sauce is very salty, so don’t soak the noodles in the sauce for a long time.

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