ingredients:
- 225 g cooked buckwheat
- noodles (soba)
- 1 Japanese-style
- croquette
- 8 g long green onion (optional)
- 300 ml bonito & sea tangle soup stock or bonito soup stock
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- If you want, you can also add shichimi (seven-spice seasoning).
step 1:
Thinly slice the green onion.
step 2:
Pour the bonito & sea tangle (or bonito) soup stock into a pan. Bring to a boil on medium heat. Add the sugar and soy sauce.
step 3:
Add the cooked buckwheat noodles (soba) and cover the pan and boil for a couple of minutes. Remove from heat.
step 4:
Serve in a big bowl and decorate with the Japanese-style croquette.
Sprinkle the buckwheat noodles (soba) with the sliced green onions and shichimi (seven-spice seasoning), if desired.
comment:
Korokke soba is almost always served at soba noodle shops in the Tokyo area. A lot of Japanese don't know this dish and think there is a mismatch between soba and korokke (croquette). However, it is very well-received by some soba lovers. Korokke soaked in soup reduces its oily taste and is delicious with soba.
