Recipe courtesy of Jason Gray
1⁄4 cup vegetable oil
2 tbsp. unsalted butter
1 leek, white part only, trimmed, halved lengthwise, and cut into 2 1⁄2-inch–long, 1⁄4-inch–wide strips
7 oz. enoki mushrooms
3 cups plus 2 tbsp. Dashi Stock (recipe follows)
3⁄4 cup Kaeshi (recipe follows)
8 oz. Fresh Soba Noodles or dried noodles
2 strips lemon zest (removed with a vegetable peeler), julienned
Instructions:
2 tbsp. unsalted butter
1 leek, white part only, trimmed, halved lengthwise, and cut into 2 1⁄2-inch–long, 1⁄4-inch–wide strips
7 oz. enoki mushrooms
3 cups plus 2 tbsp. Dashi Stock (recipe follows)
3⁄4 cup Kaeshi (recipe follows)
8 oz. Fresh Soba Noodles or dried noodles
2 strips lemon zest (removed with a vegetable peeler), julienned
Instructions:
In a medium saucepan, heat the oil and butter over medium-high. Add the leek and cook, stirring, until soft, about 4 minutes. Stir in the mushrooms and cook until softened, 2 to 3 minutes. Pour in the dashi and sauce base and bring to a boil. Remove from the heat and keep warm.
In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes. Drain the noodles into a colander and rinse under cold running water until the water runs clear. Drain the noodles again and divide among 4 serving plates. Divide the leeks, mushrooms, and sauce among 4 small serving bowls, top each with the lemon zest, and serve with the noodles.
Dashi Stock
8 cups filtered water
3 dried shitake mushrooms
1 (3-inch–square) sheet kombu
2 oz. bonito flakes
Instructions:
In a medium saucepan, combine water with mushrooms and let stand for 1 hour. Add kombu and bring the water to a boil. Remove the pan from the heat, discard the mushrooms and kombu, and stir in bonito flakes. Let steep for 10 minutes, pour the dashi through a fine sieve set over a bowl, and discard the bonito flakes. Store the dashi in an airtight container in the refrigerator for up to 1 week.
Kaeshi
1 cup soy sauce
2 1⁄2 tbsp. mirin
2 1⁄2 tbsp. sugar
Instructions
In a small saucepan, combine soy sauce, mirin, and sugar. Bring to a boil over medium-high heat and cook until the sugar dissolves, 2 to 3 minutes. Remove from the heat and let the sauce cool completely. Store in an airtight container in the refrigerator for up to 3 months.
In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes. Drain the noodles into a colander and rinse under cold running water until the water runs clear. Drain the noodles again and divide among 4 serving plates. Divide the leeks, mushrooms, and sauce among 4 small serving bowls, top each with the lemon zest, and serve with the noodles.
Dashi Stock
8 cups filtered water
3 dried shitake mushrooms
1 (3-inch–square) sheet kombu
2 oz. bonito flakes
Instructions:
In a medium saucepan, combine water with mushrooms and let stand for 1 hour. Add kombu and bring the water to a boil. Remove the pan from the heat, discard the mushrooms and kombu, and stir in bonito flakes. Let steep for 10 minutes, pour the dashi through a fine sieve set over a bowl, and discard the bonito flakes. Store the dashi in an airtight container in the refrigerator for up to 1 week.
Kaeshi
1 cup soy sauce
2 1⁄2 tbsp. mirin
2 1⁄2 tbsp. sugar
Instructions
In a small saucepan, combine soy sauce, mirin, and sugar. Bring to a boil over medium-high heat and cook until the sugar dissolves, 2 to 3 minutes. Remove from the heat and let the sauce cool completely. Store in an airtight container in the refrigerator for up to 3 months.
