Soba With a Dashi From Scratch - Recipe Video

How to make

1. 1. Rehydrate the wakame seaweed according to the instructions on the package, then drain. Cut the kamaboko into 4 equal pieces.
2. 2. Cut the Japanese leek diagonally into 0.4-inch width pieces. Cut the chicken thigh into bite-sized pieces.
3. 3. Put the water and kelp (kombu) in a pot and let it sit for about 10 minutes.
4. 4. Heat it over low heat, take out kombu just before it boils, and add the bonito flakes.
5. 5. When it boils, turn off the heat and strain it with a strainer covered with a paper towel.
6. 6. Put it back into the pot, add the ingredient (A), and bring it to a boil over medium heat.
7. 7. Add the Step 2 chicken thigh and heat it over medium heat. When the color changes, add the Step 2 Japanese leek. Cook until the chicken thigh is cooked through.
8. 8. Bring another pot of water to a boil, boil the soba noodles according to the package directions, and drain the water. Rinse. it under running water to remove the sliminess and drain.
9. 9. Add Step 7, bring it to a boil over medium heat and remove it from heat.
10. 10. Serve in bowls, top Step 1, and it’s ready to serve.