📝 About This Recipe
A soul-warming specialty of Kyoto, Nishin Soba is a masterpiece of Japanese culinary balance, featuring earthy buckwheat noodles submerged in a crystal-clear dashi broth. The star of the dish is the 'Migaki Nishin'—dried herring that has been simmered for days in a sweet and savory ginger-soy reduction until tender and deeply flavorful. This dish represents the perfect marriage of the sea's bounty and the mountains' rustic grains, offering a sophisticated umami profile that is both comforting and revitalizing.
🥗 Ingredients
The Glazed Herring (Nishin no Kanro-ni)
- 2 pieces Dried Herring Fillets (Migaki Nishin, pre-soaked overnight or soft-type)
- 3 tablespoons Soy Sauce (Japanese dark soy sauce)
- 2 tablespoons Mirin (high quality)
- 2 tablespoons Sugar (granulated or cane sugar)
- 1/4 cup Sake (dry cooking sake)
- 1 inch Ginger (sliced into thin rounds)
- 1 cup Water (for simmering)
The Soba and Broth
- 200 grams Dried Soba Noodles (high buckwheat content (80/20) preferred)
- 800 ml Awase Dashi (freshly made from kombu and bonito flakes)
- 2 tablespoons Usukuchi Soy Sauce (light-colored Japanese soy sauce)
- 1 tablespoon Mirin (for the broth)
- 1/4 teaspoon Salt (to taste)
Garnish
- 2 stalks Green Onions (finely sliced)
- 1 pinch Shichimi Togarashi (Japanese seven-spice blend)
- 1 small piece Mitsuba or Yuzu Peel (optional for aromatic brightness)
👨🍳 Instructions
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1
If using traditional hard-dried herring (Migaki Nishin), ensure it has been soaked in rice-wash water (the cloudy water from rinsing rice) for 24 hours to remove bitterness and excess oil. Rinse thoroughly under cold water.
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2
In a small saucepan, combine the herring fillets, 1 cup of water, sake, and ginger slices. Bring to a gentle simmer over medium heat.
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3
Add the sugar, mirin, and soy sauce to the herring. Place a drop-lid (otoshibuta) or a piece of parchment paper directly on the fish to ensure even cooking.
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4
Lower the heat to a simmer and cook the herring for 30-40 minutes until the liquid has reduced to a thick, syrupy glaze and the fish is tender. Set aside to rest in the glaze.
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5
In a separate large pot, bring the 800ml of fresh dashi to a simmer. This is the heart of your soup, so ensure it doesn't boil vigorously.
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6
Season the dashi with the light-colored (Usukuchi) soy sauce, mirin, and salt. The light soy sauce is crucial here as it preserves the clear, golden color of the broth.
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7
Bring a large pot of unsalted water to a rolling boil. Add the soba noodles, stirring gently to prevent sticking.
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8
Cook the soba according to the package instructions (usually 4-6 minutes). Be careful not to overcook; they should remain 'al dente'.
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9
Immediately drain the soba and rinse under cold running water, rubbing the noodles gently with your hands to remove excess starch. This ensures a clean texture.
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10
Briefly dip the cold noodles back into the boiling water or the hot dashi for 10 seconds just to reheat them before serving.
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11
Divide the hot soba noodles into two deep bowls. Ladle the hot seasoned dashi over the noodles until they are just submerged.
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12
Carefully place one glazed herring fillet on top of each bowl of noodles. Drizzle a teaspoon of the remaining herring glaze over the fish for extra shine.
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13
Garnish generously with sliced green onions and a thin strip of yuzu peel if available. Serve immediately while piping hot.
💡 Chef's Tips
Use Usukuchi (light) soy sauce for the broth to keep it clear; dark soy sauce will make the soup look muddy. If you cannot find dried herring, you can occasionally find pre-cooked 'Nishin no Kanro-ni' vacuum-sealed in Japanese grocery stores to save time. Always rinse your soba in cold water after boiling—this is the most important step for the correct texture. Do not discard the ginger from the herring glaze; it becomes a delicious, spicy-sweet treat. If the herring glaze becomes too thick too quickly, add a tablespoon of water to prevent burning.
🍽️ Serving Suggestions
Pair with a glass of chilled, dry Junmai Sake to cut through the richness of the herring. Serve with a side of vegetable tempura to add a crunchy texture to the meal. A small dish of pickled daikon (takuan) provides a refreshing palate cleanser. Offer extra Shichimi Togarashi on the side for those who prefer a spicy kick. Finish the meal with a cup of hot Soba-yu (the water used to boil the noodles) mixed with any leftover dashi.