Japanese style kombu dashi soba noodles

Overview

How to cook Japanese style kombu dashi soba noodles at home

Wash the radish and apple and cut into thick pieces.
Soak the kelp in water.
Put the soaked kombu and daikon in a pot, add water and cook for about ten minutes, then add the apples and cook for about five minutes.
Add mirin and soy sauce and cook for a few more minutes. Finally, sprinkle with a handful of bonito flakes, turn off the heat and simmer for a while.
When the broth is cooked, the color of the radish becomes translucent.
Pour the broth into a bowl and set aside.
Add water to the pot, add soba noodles, and add cold water to the pot.
Cook until soba noodles have no hard core.
Take it out, cool it, and pass it through water.
Soak in clean water and set aside.
Now fry a heart-shaped egg and brush a thin layer of oil on the inside and outside of the bottom part of the mold.
Heat a pan, add a little cooking oil, put the mold into the pan and add oil.
Crack in an egg and simmer slowly over low heat.
Cover the pot and simmer for two to three minutes. Turn off the heat.
Take a bowl and add a small spoonful of salt, a little cooking oil and chopped green onion.
Add the cooked stock.
Boil the water again and blanch the soba noodles in the water.
Don't wait too long, take it out when it boils again.
Serve in bowl.
Put on the ham, eggs, and some shredded seaweed and you're ready to go.