Chikuwa Isobe Soba recipe - ingredients, nutrition and when to eat it
This soba is topped with chikuwa coated in seaweed flakes and fried, then served with warm dashi broth.
This soba is topped with chikuwa coated in seaweed flakes and fried, then served with warm dashi broth. The light noodles pair with the crisp, savory chikuwa for an easy lunch or dinner.
Japanese · 25 minutes to cook
Tips: Fry the chikuwa in a shallow layer of oil, turning it as it cooks so it doesn’t need to be fully submerged.
Tips: Pour in the broth just before serving to preserve the soba’s texture.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Chikuwa — 1 pc
- Flour — 1 Tbsp
- Water — 1 Tbsp
- Dried seaweed flakes — 1 tsp
- Cooking oil — 2 Tbsp
- Bonito flakes — 4 g
- Kombu — 3 g
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Scallions — 1 Tbsp