Sakura soba recipe
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!
- Prep Time
- 5 minutes
- Cooking Time
- 10 minutes
- Servings
- 2
Ingredients
- 200g sakura soba (cherry blossom soba)
- 4 cups water
- 1 piece kombu seaweed (approx. 5x5 cm)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- Cherry blossoms marinated in salt (adjust according to your preference)
- Chives or green onion, thinly sliced for garnish or furikake (optional)
Directions
- 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.
