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SOBArashii

Subarashii!  
Hiragana: 素晴らしい 
Katakana: すばらしい 
Romaji: subarashii 
English: Great! Awesome. So good!
For most pinoys, rice is life.
To my Z, noodles is life. It has been her favorite ever since, the if-u-were-to-eat-only-1-dish-for-a-year kind.
To add some variety to her all-time favorite, we ventured to one of her favorite places - Japan! 

And so we tried the SOBA noodle dish, and it was a good, good, good meal, hontou ni (really).
This has been a mainstay in our meal recipes at home.
It is easy to prepare, although, it requires typical Japanese ingredients on-hand (which, if you stock on it, will help you recreate more umami dishes hailing from Nihon).
On humid days, it's "cooling" effect is just refreshing.
Best of all, its a fun way to eat for the kids, like:
  • use chopsticks, 
  • dip dip dip a-dippin, those noodles into the sauce
  • don't-drop-it-keep-it-tween-the-sticks challenge
  • slurp, slurp, slurp it in!
    yup, let's hear that slurping sound -- it is the Japanese way of showing appreciation of a noodly dish while eating it😉

Steps 🍜  noodle dip
1/4 cup soy sauce
1/4 cup mirin (alternative: Daiso noodle sauce)
2 tbsp sugar, brown or white
2 tbsp water
pour the mix into a pot, and let warm for a few minutes to melt the sugar.

set aside the pot, and add the following:
2/3 cup cold water
2 stalks of spring onion, minced
sesame, toasted (optional), or straight from the spice jar.


Steps 🍜  noodles
200g soba noodles
follow package instructions to cook (typically boil for a few minutes only)
drain
quick rinse of water
soak for a few minutes in ice cold water
drain again
plate in serving plates
top with seaweed strips

Serve by itself with the dip on the side, or serve along your favorite sidings, e.g. karaage fried chicken bites,  gyouza Japanese dumplings, sausage, etc. 

Here's a recent pix of this delish ryouri (food): 
Each slurp brings back my fond memories from the Land of the Rising Sun way back when...
Food that takes you to wonderful places is fun and subarashii, ne.

Inspired by: 
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