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Japanese Wild Mushrooms and Soba


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Serves | Prep Time | Cook Time

Ingredients

Dashi:
1 four-inch-square giant kelp (konbu)
5 cups cold water
1 cup dried bonito flakes (katsuo bushi)

1/2 pound fresh shiitake mushrooms, stems trimmed
4 ounces oyster or maitake mushrooms, stems trimmed
1/2 pound soba noodles
3 tablespoons Mirin (sweetened rice wine)
5 tablespoons soy sauce
4 whole scallions, ends trimmed and cut diagonally into 1/4 inch lengths


To make the Dashi, clean the kelp if necessary with a damp cloth, removing any dirt. Put into a large saucepan with the water and bring to a boil over high heat. Remove the kelp immediately and reserve for another use. Bring the water to a boil again, add the bonito flakes, stir, then remove from the heat. Let the flakes settle to the bottom of the pan, about 1 minute, and strain the liquid through a fine strainer or a strainer lined with cheesecloth, into a Dutch oven or a casserole. Discard the bonito flakes. Cut the mushrooms into thin slices. Bring 4 quarts water to a boil in a large pot. Drop the soba into the water, and stir to prevent them from sticking together. Bring to a boil again and cook 3 to 4 minutes, until just tender. Drain the noodles in a colander and rinse under warm water. Drain again and divide the noodles among six serving bowls. Add the sweetened rice wine and soy sauce to the dashi, and heat to a gentle boil. Add the mushrooms and scallions, and cook for 4 to 5 minutes over medium-high heat. Skim any impurities from the surface. Ladle the mushrooms, scallions and hot broth over the noodles and serve.


Pairs Well With


Notes

A dash of local for every season
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