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野村友里 春夏秋冬 おいしい手帖|蕎麦がき

本誌連載、人気フードディレクター・野村友里さんの『春夏秋冬 おいしい手帖』と連動した動画です。旬の食材を使った母親から受け継いだ和食のレシピをアーカイブしていきます。

Recipe for Shiwasu (December) : Soba-gaki (Soba dumpling)

As a child, I grew up with parents who favored soba and I naturally became a soba lover. It was when I was in high school that I had my first “soba-gaki”, or soba-dumpling. Add water to buckwheat, heat while stirring with a bundle of chopsticks. And when cooked wrap with seaweed and add a dash of soy sauce and sansho pepper. I was overwhelmed with the flavor of soba and how it brings out the best of the ingredient. In Japan it is customary to have “toshikoshi soba”, or New Year’s eve soba, but this could be an alternative way to have buckwheat for a change.

Key Notes: To quickly stir buckwheat with water to make a fine mixture and trying to add air to make it light. This will make it full of scent, flavor, and taste.

Soba gaki (proper portion)

Buckwheat grits 50g
Water 160ml
Wasabi (grated)
Soy sauce
Dried Seaweed

Method

1. Add buckwheat and water in a pan, stir well. Cook in medium heat, stir well with 5-6 chopsticks in one hand and swiftly make a mixture. When big bubbles start to appear, stop heating.

2. Add 1 in a bowl with hot water. Wrap with seaweed and enjoy with wasabi and soy sauce.

Yuri Nomura

Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com