Japanese Buckwheat NoodlesCold Noodleis one of my favorites, today let's talk about how to make Japanese buckwheat cold noodles and the dressing. I will teach you how to prepare light and refreshing Japanese-style buckwheat cold noodles.

The recipe for Japanese buckwheat noodle dressing

　　Broth ingredients:Use 3-4 liters of water, 1 tablespoon of salt,Onionhalf a piece, about 10 cm square,Kelpone sheet,Dried Shrimp10 grams,Kelp10 grams, 2 tablespoons of sake, 10 grams of green onion, and a few grains of pepper.Seasoning ingredients: 40 ml Japanese soy sauce,

Soy Sauce12 grams of sugar, 2 teaspoons of mirin.Steps:

1. Put all the broth ingredients in one pot, do not cover, and simmer over medium heat for half an hour, then strain out the residue to make fish broth.

2. Take about 120 ml of the broth and place it in a small pot, add 40 ml of Japanese soy sauce, 12 grams of sugar, and 2 teaspoons of mirin, heat until the sugar is completely dissolved.

3. Pour the seasoned sauce into a bowl, cool completely, cover with cling film, and refrigerate for later use.

The Japanese buckwheat noodle dressing has now been prepared; the remaining broth can be used to make other dishes or made according to the same ratio in more seasoning jars and stored in the refrigerator.

Steps for making Japanese buckwheat cold noodles

Rice Noodles:

80 grams,Egg1 piece,Seaweed5 sheets,VinegarA small bowl, appropriate amount of Japanese buckwheat noodle dressing.Steps:1. In a pot, add enough water and bring to a boil, then add 1 tablespoon of salt, and cook the noodles until they are al dente.2. Drain the cooked noodles into cold water twice, wash thoroughly with cold water three or four times, drain well, and place in a bowl.

3. Cut the seaweed into strips and arrange on top of the buckwheat noodles.

4. Beat the egg and coat the bottom of a flat pan with a thin layer of cooking oil, heat over medium heat, pour in the egg mixture, then remove from heat and shake the pan to spread the eggs evenly.

5. Let the eggs cook until set on one side, flip to the other side and heat briefly, take out the pancake, cut into strips, place them on top of the noodles.6. Finally, pour the chilled dressing over the buckwheat noodles, mix well, and serve with vinegar and ginger for a light and refreshing taste.Wash 3 to 4 times, then drain the noodles well and put them in a bowl for later use.

3. Cut the seaweed into strips and arrange them on top of the buckwheat noodles.

4. Beat the eggs, thennon-stick skilletcoat the bottom of the pan evenly with cooking oil, heat it up, pour in the egg liquid, then remove the pan from the heat and shake it to spread the egg liquid evenly, allowing it to set with the residual heat.

5. Once the egg is set, flip it over and briefly cook the other side with the remaining heat before removing it from the pan.omeletcut the omelette into strips and place them on top of the bowl containing the buckwheat noodles.

6. Finally, pour the chilled dressing over the buckwheat noodles, mix well to serve a light and refreshing Japanese cold buckwheat noodle dish, which tastes really great with pickled ginger.