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Front page › Korean › Mackerel Soba

Mackerel Soba

HB-15900 · Hand-built original · Korean

Buckwheat soba served in a warm tsuyu and anchovy-kelp broth, topped with mackerel braised in sweetened soy and mirin. Fine-cut chives brighten the deep, savory bowl.

KoreanMain courseDairy-freeEgg-free

Main ingredient: mackerel

Pairs well with: kimchi, pickled radish, rice balls

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

  • 1 whole boneless mackerel
  • 4.6 oz buckwheat noodles
  • 2 stems green chives
  • 2/3 paper cup tsuyu (4 fl oz)
  • 2 paper cups anchovy-kelp broth (12 fl oz)
  • Seasoning: 2 paper cups water (12 fl oz)
  • Seasoning: 1/2 paper cup mirin (3 fl oz)
  • Seasoning: 1/2 paper cup soy sauce (3 fl oz)
  • Seasoning: 3 tablespoons sugar

Method

  1. Snip the green chives into fine pieces for the garnish.
  2. Bring the anchovy-kelp broth and tsuyu to a boil in a pot, then keep the soup warm.
  3. Combine the water, mirin, soy sauce and sugar in another pot; when the braising liquid boils, lay in the mackerel and simmer until it takes on the sweet soy glaze.
  4. Cook the buckwheat noodles in boiling water, rinse them under cold water, then dip them briefly in hot water to warm through.
  5. Arrange the noodles in bowls, set the braised mackerel on top, ladle the tsuyu broth over, and finish with the chopped chives.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).

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