If you have a passion for japanese cuisine, or alternatively, you like to eat, Yakissoba, now is the time to get to know the-famous sobá
First of all, it’s important to note that the sobá, is a species of buckwheat. Basically, it became popular because of the pasta is the main ingredient.
In particular, the sobá came to Japan together with Buddhism. Thus, the food, the traditions and the customs, the religion, is also popular. Some of the costumes, certainly, they were all the dishes from the sobá.
However, in the past, it was more common for the sobá to be used debulhado. That is, the ground. This is because this type of grinding is allowed to make a soup, a thick, along with the other cities.
In addition to the broth, and they were the sobá in other ways as well. However, the food sobakiri – which means, sobá cut -it remains the most popular to this day. Also, the recipe consists of noodles, surprisingly, has a very high nutritional content.
However, in this dish-the more traditional, we may note, too, the mushisoba, which means sobá cooked by the steam. Basically, the recipe came about in the Edo period (1600-1867). At this time, above all, it was served warm, and with the tail to the base of a miso sauce for the soy.
In fact, according to the researchers, this is the dish that was served up to the end of the period Genroku (1688-1704). But by then it was used only for the buckwheat to make the batter, also known as kisoba. This one was very popular, and above all, by the break in the water during the cooking process.
However, this recipe desmanchava during the cooking process, after a period of time, the all-purpose flour went in the recipe. Its function is, in short, is a call to mass, and to prevent it to break down on the egg.
Other forms of consumption
It is worth noting that the most common ways of consuming the sobá are:
- Zarusoba: Basically, this is a dish served cold, in a container made of bamboo. What’s more, it is usually eaten with a sauce based on soy sauce, dashi and sake;
- Tempura soba: this is a variation of the tempura udon, which is typical of Japan,
- Kitsune soba: In short, it’s a variation on the kitsune udon, a kind of pasta.
The benefits of sobá
Another curious fact about the sobá is that it has a more nutritious, higher than that of rice, and to its own wheat. In fact, that’s precisely why he doesn’t suffer in the process of purification. It is, therefore, an excellent source of protein, amino acids, vitamin a, B1, and B2.
In addition, sobá contains a nutrient that is known as a routine. This, therefore, has numerous functions in the body, strengthening the veins and capillaries, preventing the occurrence of internal bleeding, for example. It also helps in the fight against high blood pressure and a decrease in the rate of sugar in the blood, enabling the functions of the pancreas.
For this reason, and because it is tasty, and the sobá has become very popular in Japan. In fact, it’s safe to say that the country is responsible for the sobá is consumed in many parts of the world, such as China, the United States and Canada, for example.
9 recipes for sobá for you to explore japanese cuisine
1. Sobá traditional
Ingredients
- 300 g of pasta, sobá
- 1 that I cut into strips
- The broth from the meat
- Spice hondashi
- 300 g de filet mignon
- Spring onion and ginger, finely chopped
- Soy sauce
Preparation:
- First of all, cook the pasta in boiling water with a pinch of salt;
- Then, in the middle of a liter of water, pour the meat broth;
- Then, add the hondashi, soy sauce and sugar to taste, and so on, continue to stir until it boils;
- Then get ready for the omelette, and the filet mignon, and cutting them in strips;
- In the end, when the pasta is ready, assemble the dish in the following order: first, place the juice, then set aside. Then, the cuts and the I. And to finish with the chopped spring onion and ginger, chopped.
2. Sobá com shoyu
Ingredients
- 500 g of spaghetti for a sobá
- 1 cup of soy sauce
- 1 tablespoon butter
- Spring onion and ginger, finely chopped
- 700 g of meat of your choice
- 5 eggs
- 1 tablespoon oil
Preparation:
- First of all slice the meat into strips, season to taste and leave it marinating for about an hour
- Then you cook the pork in a pan with a tablespoon of oil;
- Just then, add a gallon of water and shoyo. And, of course, don’t forget the pinch of salt. So, let it cook for a half an hour on a low heat or in the middle
- You put the noodles in the boiling water with a pinch of salt in it, to cook it;
- Use butter to fry your eggs, and get ready to scrambled eggs;
- After everything is ready, we start to prepare the dish: the first, the noodles, the broth, the meat, scrambled eggs, scallions, and in the end put some gengibres chips.
3. Sobá with an egg stirred in
Ingredients
- 1 package of ramen noodles sobá
- 1 envelope of hondashi
- 1 tablespoon oil
- 2 sheets of nori
- 4 tbsp sake of cooking
- 500 grams of rump
- 5 eggs
- 1/2 xícara (chá) de green onion-green, finely chopped
- 2 tablespoons (soup) of shoyo
Preparation:
- First, add the noodles in a pot of boiling water, and throw in a pinch of salt. So, cook it until it’s “al dente”;
- Drain the water and let the noodles separately;
- After that, cut the meat into strips, add in half a jiffy hondashi for the season, and leave it in the fridge for about 30 minutes.
- To make scrambled eggs in a pan and then cut into strips;
- You can then use the same pan to brown the meat. Instead, remember to add a tablespoon or so of oil;
- Thus, in a saucepan, prepare the broth, add it to a pint of water, for the sake of cooking, and the rest of the hondashi, the shoyo, and heat it till it boils;
- And in order to assemble the dish, place the macaroni. Then, the broth, and then add the other ingredients;
- Top with the green onions, and strips of nori.
4. Sobá with the ramen noodles
Ingredients
- 1 packet of Maruchan taste of the meat
- 200 g of meat
- Olive oil
- 1 egg
- Spring onion and ginger, finely chopped
- 1 tablespoon soy sauce
Preparation:
- Above all, be prepared for the ramen noodles into the boiling water along with half of the envelope, the spice that comes along with that;
- After three minutes, drain in a colander, the noodle, and let the placeholder;
- So, cut the meat into strips and brown in a skillet with just a dash of olive oil;
- Add the rest of the seasoning is ready, the ginger root, chopped and shoyo. And, of course, and stir for about two minutes.
- Then, beat in an egg, to prepare an omelette or egg, stirred, and when you’re done cutting it into strips;
- Finally, to assemble the dish by placing the noodles in the snapshot, the omelette strips, for the meat, with the broth, and chopped green onions.
5. Sobá with beef, pork
Ingredients
- 500 g pasta de sobá
- 300 grams of beef, pork, lean
- 1 bunch of green onions,
- 5 eggs
- 1 kg webmaster resources kit
- 1 teaspoon of Hondashi
- 1 teaspoon of monosodium glutamate
- Shoyo
- 4 litres of water
- 1/2 tablespoon of chicken stock powder
Preparation:
- First of all, add 4 quarts of water to a saucepan and bring to a boil and the webmaster resources kit for about 40 minutes.
- Then, you add in the hondashi, and a pinch of salt, monosodium glutamate, and the shoyo, and chicken broth and bring to a boil for a further 30 minutes.
- Above all, prepare the pasta in boiling water with a drizzle of oil until it is at the point of “al dente” and drain out the water:
- After that, beat the eggs and make an omelet. And soon after that cut into thin strips;
- Also, cut the pork into strips and cook it, or if you prefer, you can add a little bit of shoyo;
- Then, in a mixing bowl, place the macaroni, then the onions, then the I, then the meat, and vegetable broth. Anyway, now that you have your sobá you will be ready to serve you.
6. Sobá chicken
Ingredients
- 90 g of pasta sobá
- 2 filets of chicken are
- 2 eggs
- Chives, chopped, to taste
- 2 tablespoons (soup) of shoyo
- Ginger, finely chopped
- 1/2 envelope of seasoning from the ramen noodles
- 1 tablespoon cornstarch dissolved in 1/2 cup water
Preparation:
- First, cook the macaroni in a saucepan of boiling water. Soon after, by the time you reach where you want it, drain in a colander and let it withheld;
- After that, fry an omelette, cut into strips, and also in the book;
- Then fry the steak for the chicken and cut it into strips small
- So, prepare your sauce by adding two cups of water, ginger, roughly chopped, seasoning for instant noodles, corn starch, and shoyo. Well, I need to mess around with the ingredients until the soup is robust;
- In short, when it comes time to assemble it, just put it into a bowl of pasta, chopped chives, to the I, and the steak for the chicken and pour sauce over top and sirvir.
7. Sobá vegetarian
Ingredients
- Shimeji’s I like
- 100 grams of pasta for a sobá
- 1 egg
- 1 vegetable stock with kombu
- Shoyo, to taste
- Sake, to taste.
- 1 tablespoon margarine
Preparation:
- Above all, cook the pasta in boiling water with a pinch of salt. After that, it will drain in a colander and let it withheld;
- Then, prepare the broth, add in half a liter of water. Add the vegetable broth, the shoyo, for the sake of and with a little bit of sugar in it. Please remember to be stirring, until the soup to be more consistent;
- Prepare, then, is an omelet with the egg and cut it into thin strips. Use margarine for a deep-fry the omelet;
- Anyway, it is just up your dish by adding in the noodles, the amount of the shimeji you want, on the omelet strips and vegetable broth.
8. Soba vegano
Ingredients
- Shimeji’s I like
- 50 g of Tofu, fried
- 1 vegetable stock with kombu
- 100 grams of pasta for a sobá
- Shoyo, to taste
- Sake, to taste.
- 1 tablespoon margarine
Preparation:
- First of all, boil the noodles in the hot water and add a pinch of salt. After cooking, drain in a colander and let it withheld;
- Therefore, you must prepare the juice of half a litre of water in the form of vegetables, shoyo, for the sake of and with a little bit of sugar;
- Fry up the tofu with the margarine and cut it into thin strips;
- Anyway, now to assemble the dish by adding in the noodles, the amount of the shimeji you want, on the tofu into strips and vegetable broth.
9. Sobá with no protein
Ingredients
- 500 g of pasta, sobá
- 1/2 sheet nori, cut into thin strips
- 2 1/2 cups (tea) of water
- 4 tbsp mirin
- 1 pinch of sugar
- 1/2 cup green onions, chopped
- 2 1/2 tablespoons (chá) de hondashi
- 3 tablespoons of soy sauce
Preparation:
- First of all, as well as all of the previous recipes, you cook the pasta in the hot water for about four minutes, then drain in a colander and set aside;
- Then, in a small saucepan, add the hondashi, the mirin, sugar, and shoyo, in order to prepare the juice;
- After that, stir in the broth until the mixture is consistent;
- So, in order to assemble the dish, place the noodles in a bowl. Then, you add in the broth, set up the green onions and nori chips and serve.
Life, now you’ve got 9 recipes to try out for the famous sobá. Including, it should be noted that the sobá it’s not so hard to be ready for it. So, no excuses and let’s get to work.
And finally, what is the recipe for sobá do you like the best?
Now that you have finished the matter, that such a view it on our website: Brigadeiros – 10 recipes exotic look the most beloved of Brazil
Source: Receiteria, Heavier-Boned
Featured image: Engoo
