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Kake Soba with Fish Cake and Onsen Egg
A soothing bowl of buckwheat Hakubaku Organic Soba Noodles in a light dashi broth, topped with delicate onsen eggs, kamaboko slices, and spring onions.
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Cooking tools:
- Saucepan
- Stove
- Pot
- Fine-mesh sieve
- Colander
- Mixing bowl
- Dish
- Chef's knife
- Cutting board
- Measuring cup
- Serving bowl
- Slotted spoon
Ingredients
- 90g (2 bundles) Hakubaku Organic Soba Noodles
- 2 large eggs, straight from the fridge
- 1L water
- 200ml cold water
- 10cm x 6cm piece kombu (dried kelp)
- 1 cup katsuobushi (dried bonito flakes)
- 2 tbsp soy sauce
- 3 tbsp mirin
- 1/4 tsp salt
- 1 spring onion, finely chopped
- 8 slices kamaboko (Japanese fish cakes)
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