I sprinkle the salmon with salt and nanami togaroshi and sear in a hot cast iron skillet. It’s a beautiful thing.
6-8 inch chunk of Kombu seaweed
Small handful of bonito flakes
6T soy sauce
Bring water to a slow boil with the kombu in it. It should take 15-20 minutes for it to boil (not a problem on my crappy stove, even on high!). Remove the kombu, kill the heat and put in the bonito flakes. Let them steep, off the heat, for 1 minute. Strain through a fine-mesh strainer. Add soy sauce and mirin and you have dashi!
I usually put the pot of dashi back on the stove on the simmer burner on low to keep it warm. I’ve also thrown dried shiitakes in to add some more flavor. This time I was out of them…woops.
Meanwhile, boil water and cook the soba noodles. When they’re cooked, rinse them thoroughly in cool water. Set aside (or put in bowls to anxiously await toppings and broth).
Meanwhile, meanwhile, sauté up some sliced, fresh shiitakes in a little oil.
2. Soba noodles in bowl
4. Top with favorite protein. This time I used seared ahi. I’ve also used salmon, chicken and tofu.
5. Ladle in dashi
6. Garnish with green onions and, if desired, nanami togaroshi (also known in our house as “sprinkles”)