Today's festival is a very important holiday in Japan because it marks the end of an old year and the eve of the new.
At 11pm on this evening, family and friends gather to have a bowl of toshikoshi-soba (年越しそば) or toshikoshi-udon (年越しうどん). This tradition relates to the association in which long noodles representing a crossing over from one year to the next.
Before we get on to the recipe, I just want to let you all know that tomorrow is the last festival post as I am having a hard time finding more. If you know of a winter holiday/festival that I have not yet covered, please leave a comment below and I will be sure to include it in the 25 Days of Blogging series!!
Now, onto the recipe!:
1.5l dashi stock (the base used for miso soup- can contain fish, so although not traditional, you can substitute vegetable stock)
200ml soy sauce
300ml tsuyu (optional)
200g soba buckwheat noodles
100g spring onions
20g tempura flakes
|Recipe and Picture Link|
- In a large pan, make your dashi stock. Next, add the mirin and simmer gently for a few minutes. Now add the sugar and let it dissolve before adding the soy sauce. This makes the soup for your soba noodles.
- In separate pan bring 1l of
water to the boil. Add the soba, stir them slightly to make sure
they’re all spread out around the pot. Reduce the heat to a simmer and
cook for around 8 minutes. Cooking times may vary depending on your
noodles, so check the instructions on the packet.
- Drain the noodles and rinse them in cold water, gently rubbing the noodles to remove any excess starch on the surface. Next, thinly slice the spring onions and any other garnishes.
- Gently re-heat the stock and pour into bowls, then add the noodles and garnish with your spring onions and tempura flakes.