Nagoya-style Hitsumabushi Soba: Grilled Eel Soba Noodles (Nagoya no Hitsumabushi Soba: Kabayaki Soba)
Nagoya no Hitsumabushi Soba, also known as Kabayaki Soba, is a popular dish from Nagoya, Japan. It features grilled eel served on top of soba noodles, and is typically enjoyed in three different ways.
Ingredients
- 4 pieces of grilled eel (kabayaki)
- 300g soba noodles
- 4 cups dashi stock
- 4 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 4 green onions, thinly sliced
- Wasabi, for serving
- Nori seaweed, thinly sliced, for garnish
Instructions
- Prepare the dashi stock by combining the dashi granules with water in a pot and bringing it to a simmer.
- Cook the soba noodles according to the package instructions, then drain and rinse under cold water. Divide the noodles into 4 serving bowls.
- In a small saucepan, combine the soy sauce, mirin, and sake. Heat over medium heat until the mixture starts to bubble. Remove from heat.
- Place the grilled eel on a baking sheet and broil for 2-3 minutes until heated through.
- Divide the eel into 4 portions and place on top of the soba noodles in each bowl.
- Pour the hot soy sauce mixture over the eel and noodles in each bowl.
- Top with sliced green onions and nori seaweed. Serve with wasabi on the side.
- To enjoy Hitsumabushi Soba in the traditional Nagoya style, divide each portion into three parts and enjoy each part in a different way: as is, with condiments, and with dashi stock poured over.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 60g
- Protein
- 20g
- Fat
- 15g
Supplies
Saucepan Pot Baking sheet Serving bowls
Tools
Knife Cutting board Strainer
Serving suggestions
Serving suggestion: Enjoy with a side of pickled vegetables and a cold glass of Japanese green tea.
Tips & tricks
Tip: For an extra flavor boost, try grilling the eel over charcoal for a smoky aroma.
Cost
$25