Two recipes perfect for year-end: 'The Ultimate Kakiage New Year's Eve Soba' and 'Infinite Kamaboko Bell Pepper' made with ingredients often left over during New Year's. Packed with secrets to achieve a professional taste, yet easy to make. Let's welcome a great New Year with these exquisite Japanese dishes that the whole family can enjoy!
Ingredients
Main Ingredients (1 serving)
Seasonings
Cooking Basics
Steps
- 2 bell peppers: cut off any old parts, then cut them in half lengthwise. Use the seeds as they are.
- Cut the bell peppers into thin strips.
- Cut kamaboko (fish cake) to taste into thin strips. [Pro Tip!] Cut into thin strips so it blends well with the bell peppers. Crab sticks can also be used as a substitute.
- Place the cut bell peppers and kamaboko in a heatproof container.
- Add Hondashi (Japanese dashi powder) 2/3 tsp, cover, and heat in the microwave for 3 minutes.
- Put 100cc water and 1/2 tsp salt in a bowl, then thaw the peeled shrimp in the saltwater. [Pro Tip!] Thawing in saltwater results in plump shrimp. Since the salt concentration is similar to seawater, remove the shrimp from the saltwater after thawing.
- Remove the bell peppers and kamaboko from the microwave and mix them.
- Serve in a dish and sprinkle with toasted sesame seeds to taste.
- Thinly slice 70g onion against the grain. Cut any long pieces shorter. [Pro Tip!] Slicing against the grain gives a crumbly texture and helps it cook through evenly.
- Remove the black vein from the thawed peeled shrimp using a skewer or similar tool. Smaller shrimp can be separated.
- In a bowl, add 30g cake flour, 1g bonito flakes powder, and 1 pinch salt.
- Add 35g cold water and lightly mix with chopsticks until no dry flour remains. [Pro Tip!] The batter should not be watery, but thick enough to coat all the ingredients.
- Pour oil (enough to cover the bottom of the pot by 1cm) into a pot and heat over medium heat. When large bubbles appear around a cooking chopstick, it's a sign to start frying.
- Add all the onion and peeled shrimp to the batter and coat them thoroughly.
- Place the ingredients together in the pot, shaping them as they fry so they fit into a donburi bowl.
- Flip occasionally and fry until golden brown. [Pro Tip!] Don't try to fry it perfectly all at once; flip it as you observe its progress. You can also add carrots or mitsuba (Japanese parsley) if desired.
- Once fried, remove from the oil.
- In a pot, add 320cc water, 1/2 tsp sugar, 2 tbsp Mirin (Sweet Rice Wine), 3g bonito flakes powder, 5-6 shakes Haimi (MSG seasoning), and 2 tbsp soy sauce, then bring to a boil. [Pro Tip!] Using Haimi helps achieve a soba broth flavor similar to what you'd find in a restaurant.
- In a separate pot, boil water and cook 100g soba noodles until al dente, about 4 and a half minutes.
- Rinse the cooked soba noodles once with cold water and thoroughly drain. [Pro Tip!] This extra step makes the soba even more delicious.
- Return the chilled soba noodles to the soba broth pot and reheat. Warm until small bubbles appear around the edge of the pot.
- Serve the warm soba noodles in a bowl and pour plenty of soba broth over them.
- Top with the fried kakiage and scallions to taste. Sprinkle with Shichimi Togarashi (Japanese seven-spice blend) to taste if desired.
🌾 Recommended Rice for This Dish
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