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Toshikoshi-Soba (年越しそば)

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Around 11:00 pm on Ōmisoka at home, people often gather for one last time in the old year to have a bowl of toshikoshi-soba (年越しそば) or toshikoshi-udon (年越しうどん) together—a tradition based on people's association of eating the long noodles with “crossing over from one year to the next,” which is the meaning of toshi-koshi.
While the noodles are often eaten plain, or with chopped scallions, in some localities people top them with tempura. Traditionally, families make Osechi (おせち) for new year day because cooking during the first 3 days of the new year is not a good thing for Kami of kitchens. But nowadays, most of families buy Osechi, cook ordinary dishes, or just don't know that custom.
http://blue_moon.typepad.com/photos/new_years_2005/toshikoshisoba.JPG
(Toshikoshi-Soba (年越しそば) / Image)

Ingredients:
(Makes 4 servings)

* 14 oz. dried soba (buckwheat noodles)
* 6 cups dashi soup
* 1/3 cup soy sauce
* 2 Tbsps mirin
* 1/2 tsp salt
* 4 eggs
* 2 Tbsps finely chopped negi or green onion

Preparation:

Heat dashi, soy sauce, mirin, and salt in a large pot to make soup. Boil soba noodles in another pot, according to the cooking instructions indicated in the packages. Serve soba noodles into four bowls. Pour hot soup over soba noodles. Crack an egg on top of the noodles in each bowl. Sprinkle negi on top of noodles.

By JS on Dec 31, 2010
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。