Totsuki AI version
Luxurious Sobagaki Soup
Hand-stirred buckwheat dumplings (sobagaki) in a refined clear dashi with duck, mitsuba and yuzu
- Difficulty
- Total time
- 40 min
- Hands-on
- 40 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentsmall saucepan, wooden spatula, pot
Tasteumami, light, herby
Ingredients
+ added by Totsuki AI.
Sobagaki
- 100 g buckwheat flour (added by Totsuki AI)
- 200 ml water, hot (added by Totsuki AI)
Soup
- 800 ml dashi, ichiban (first) dashi (added by Totsuki AI)
- 1 tbsp light soy sauce (added by Totsuki AI)
- 1 tsp salt (added by Totsuki AI)
- 1 tbsp sake (added by Totsuki AI)
- 150 g duck breast, thinly sliced (added by Totsuki AI)
- 4 shiitake (added by Totsuki AI)
- 1 bunch mitsuba (added by Totsuki AI)
- yuzu peel, to taste (added by Totsuki AI)
Method
- 1
Put the buckwheat flour in a small saucepan, pour in the hot water and stir vigorously over low heat with a wooden spatula for 2–3 minutes until it forms a glossy, elastic mass.
- 2
Wet two spoons and shape the sobagaki into 8 quenelles.
- 3
Bring the dashi to a bare simmer and season with the soy sauce, salt and sake.
- 4
Poach the shiitake and duck slices in the soup for 1–2 minutes until the duck is just cooked.
- 5
Place 2 sobagaki in each bowl with duck, shiitake and mitsuba, ladle over the soup and finish with a twist of yuzu peel.
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).