📝 About This Recipe
Transport yourself to a misty mountain ryokan with this soul-warming bowl of Sansai Soba. This classic dish features earthy buckwheat noodles submerged in a refined dashi broth and topped with 'Sansai'—hardy, wild mountain vegetables like bamboo shoots, bracken fern, and wood ear mushrooms. It is a masterclass in Japanese 'shun' (seasonality), offering a perfect balance of savory umami, delicate crunch, and the clean, mineral notes of the forest.
🥗 Ingredients
The Broth (Kake-tsuyu)
- 3 cups Dashi stock (Preferably Awase dashi made from kombu and katsuobushi)
- 3 tablespoons Usukuchi (Light) Soy Sauce (Maintains the clear color of the broth)
- 2 tablespoons Mirin (High quality hon-mirin is best)
- 1 teaspoon Granulated Sugar (To balance the saltiness)
- 1/4 teaspoon Salt (Adjust to taste)
Noodles and Mountain Vegetables
- 200 grams Dried Soba Noodles (Look for high buckwheat content (80/20 ratio))
- 150 grams Sansai Mix (Pre-cooked/brined mix containing warabi, zenmai, and bamboo shoots)
- 50 grams Nameko Mushrooms (Fresh or canned, rinsed of excess slime)
- 1 piece Aburaage (Fried Tofu Skin) (Blanched to remove oil and sliced into thin strips)
Garnish and Aromatics
- 2 tablespoons Naganegi Onion (Finely sliced white and light green parts)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
- 1 handful Mitsuba or Microgreens (For a fresh, herbal finish)
- 4 slices Kamaboko (Fish Cake) (Pink and white decorative slices)
👨🍳 Instructions
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1
If using jarred or vacuum-packed sansai (mountain vegetables), drain them in a colander and rinse thoroughly under cold running water to remove any pickling liquid or metallic taste. Set aside to drain.
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2
Prepare the broth by combining 3 cups of dashi, 3 tablespoons light soy sauce, 2 tablespoons mirin, and 1 teaspoon sugar in a medium saucepan.
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3
Bring the broth to a gentle simmer over medium heat. Once simmering, add the sliced aburaage and nameko mushrooms. Let them cook for 3-4 minutes to infuse the broth with their flavor.
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4
Taste the broth. If it needs more depth, add a pinch of salt. Keep the broth on the lowest heat setting to stay hot but not boiling away.
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5
Bring a large pot of water to a rolling boil. Do not add salt to the water, as dried soba often contains salt already.
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6
Add the soba noodles to the boiling water, stirring gently with chopsticks to prevent sticking. Cook according to the package instructions (usually 4-6 minutes).
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7
Be vigilant: if the water threatens to boil over, add a small splash of cold water (called 'yashimizu') to settle the foam.
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8
Once the noodles are al dente, drain them immediately into a colander. Rinse them vigorously under cold running water, rubbing the noodles between your hands to remove the surface starch. This step is crucial for the correct texture.
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9
To serve hot, briefly dip the cold, rinsed noodles back into the boiling water for 10 seconds to reheat them, then drain again.
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10
Divide the hot noodles into two deep ceramic bowls.
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11
Ladle the hot broth, mushrooms, and tofu skin over the noodles until they are just submerged.
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12
Artfully arrange the rinsed sansai mix and two slices of kamaboko on top of the noodles.
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13
Finish with a sprinkle of sliced naganegi onion and a pinch of mitsuba for color.
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14
Serve immediately with a side of shichimi togarashi for guests to add heat as desired.
💡 Chef's Tips
Use 'Usukuchi' (light) soy sauce if possible; it is saltier than dark soy but won't turn your beautiful dashi broth a muddy brown. Properly rinsing the soba in cold water is the secret to a 'clean' taste; never skip the rubbing process even when serving hot. If you cannot find a sansai mix, you can use a combination of sautéed oyster mushrooms, blanched spinach, and canned bamboo shoots. Do not overcook the mountain vegetables; they are already processed, so they only need to be warmed through in the broth to maintain their crunch.
🍽️ Serving Suggestions
Pair with a glass of chilled, dry Junmai Sake to complement the earthy buckwheat notes. Serve alongside a small plate of vegetable tempura for a satisfying contrast in textures. A side of 'Tsukemono' (Japanese pickles) provides a bright acidity that cuts through the savory broth. For a more filling meal, serve with 'Inari Sushi' (sweet vinegar rice in tofu pouches) on the side.