Soba Noodles

Soy Sauce, Mirin, Katsuobushi, Sesame Oil, Toasted Panko, Chives, Bottarga

Chefs Jeffrey Kim and Matthew Lee of Nudibranch | New York

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Adapted by StarChefs | january 2023

INGREDIENTS:

Soba Sauce:
100 grams soy sauce
100 grams mirin
6 grams sugar
100 grams sake
10 grams katsuobushi

Toasted Panko:
50 grams unsalted butter
4 cloves garlic, smashed
150 grams panko breadcrumbs

To Assemble and Serve:
Soba noodles
Sesame oil
Minced chives
Shaved bottarga

METHOD:

For the Soba Sauce:
In a stock pot over medium heat, bring soy sauce, mirin, sugar, and sake to a boil. Remove from heat and add katsuobushi. Steep 15 minutes at room temperature. Strain into a nonreactive container and refrigerate.

For the Toasted Panko:
In a sautépan over medium heat, add butter and garlic. Toast until garlic becomes fragrant. Remove garlic from pan. Add panko and continue to toast until evenly browned and coated.

To Assemble and Serve:
In a large stockpot, bring salted water to a boil. Cook noodles until al dente and rinse thoroughly. Transfer noodles to a mixing bowl and toss with Soba Sauce and a dash of sesame oil. Place noodles in a small serving bowl. Top with minced chives, Toasted Panko, and a generous amount of shaved bottarga.

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