Tokushima Prefecture

Iya soba

Iya soba
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  • Image Source : Kumiko Nagao, Tokushima Bunri University Junior College

  • Image provided by : Miyoshi City Tourism Association


Ingredients (For 4 persons)

  • buckwheat flour 300g
  • Water 160ml
  • kamaboko (dried fish paste) 40g
  • deep-fried tofu 2 pieces
  • Green onion leaves 20g
  • Soup] Water 1400ml
  • Soup] dried sardines 20g
  • Soup] Dashi Kombu 8g
  • Soup] Bonito flakes 20g
  • Soup] Soy sauce 80ml
  • Soup] Mirin (sweet cooking sake) 20ml
  • Battering powder (buckwheat flour) a little

How to cook

  • 1. Sift the buckwheat flour.

  • 2. Add water little by little to 1, and mix it into the flour.

  • 3. Knead the buckwheat flour into a firm ball and knead it many times to make it stronger.

  • 4. Sprinkle flour on the noodle stand and roll out the buckwheat flour with a rolling pin.

  • 5. When the dough is about 2mm thick, fold the dough in two and cut into 2mm pieces.

  • 6. After cutting, dust with flour and loosen the dough so that it does not stick to the dough.

  • 7. Boil 6 in boiling water for 2 to 3 minutes, drain in a colander, rinse under cold water, drain well, and serve in a bowl.

  • 8. Put kombu, niboshi (dried sardines with dashi packet) and water in a pot and soak for 2 to 3 hours.

  • 9. When kombu starts to foam, take it out. When it comes to a boil, add dried bonito flakes in the dashi packet, heat for 2 to 3 minutes, turn off the heat, and strain.

  • 10. Cut kamaboko into thin slices, deep-fried tofu into 2 cm long strips, and leaf green onion into small pieces.

  • 11. Add light soy sauce and mirin to the broth in step 9 and bring to a simmer (tsuyu). add tsuyu to the bowl from step 7 and garnish with fish paste, deep-fried tofu and scallions.

provider : Kumiko Nagao, Tokushima Bunri University Junior College

* Recipes vary depending on the region and home.