Sakura soba recipe

Name: Recette Sakura soba
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 200g de soba au sakura (soba aux fleurs de cerisier); 4 tasses d'eau; 1 morceau d'algue kombu (environ 5x5 cm); 2 cuillères à soupe de sauce soja; 1 cuillère à soupe de mirin; 1 cuillère à café de sucre; Fleurs de cerisier marinées au sel (à ajuster selon votre préférence); Ciboule ou oignon vert, finement tranché pour la garniture ou furikake (facultatif)

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Portion

Preparation time

5 minutes

Cooking time

10 minutes

These sakura soba with their light dashi broth and salt-marinated cherry blossoms offer a delicate experience full of springtime flavors. A dish that's as pretty as it is comforting to start the season off right!

Ingredients

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Instructions

In a medium saucepan, add the water and the piece of kombu seaweed. Place the pan over medium heat. Just before the water starts to boil, remove the kombu seaweed.
Add soy sauce, mirin and sugar to the broth. Taste and adjust seasonings to taste. Keep the broth warm over low heat while you prepare the soba.
Bring a large pot of water to the boil. Add the soba to the sakura and stir gently to prevent sticking.
Cook soba according to package instructions, usually for 5 minutes, or until al dente.
Drain the soba and rinse thoroughly with cold water to stop cooking and remove excess starch.
Arrange drained soba in individual bowls. Pour the hot dashi broth over the soba. Be sure to divide the broth ingredients evenly between the bowls.
Add a few salt-marinated cherry blossoms to the top of the soba for garnish. Garnish with thinly sliced spring onions or furikake, if you like, for an extra touch of freshness.
Serve immediately, and enjoy these delicately flavored sakura soba with the sweetness of salt-marinated cherry blossoms.

Sakura mochi candies ⋅ Kyoto Yamasan ⋅ 300g

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