年末気分を味わうために今日は年越し蕎麦を作る。日本では既に年が明けたが時差の関係でアメリカではまだである。昆布と煮干しで出汁を取る。煮干しは日本製じゃなくてもいい。料理酒、みりん、醤油を1:1:1で混ぜ合わせ、沸騰させてエタノールを飛ばす。蕎麦の乾麺は色々試したが、アメリカで買える範囲では「かじの」の蕎麦が一番美味しかった。Amazonで買えるが、良いお値段である。他にも蕎麦粉100%の乾麺はあったが、全然美味しくなかった。何が違うのだろうか。ちなみに私は十割至上主義者ではない。昨日エアフライヤーでコロッケを作ったのでコロッケ蕎麦にしよう。
To savor the year-end atmosphere, today I'm making New Year's soba. Although the year has already begun in Japan, due to the time difference, it's still the previous year in the United States. I'm preparing the broth using kombu (kelp) and niboshi (dried baby sardines). Niboshi doesn't have to be Japanese-made. I mix cooking sake, mirin, and soy sauce in a 1:1:1 ratio, bring it to a boil, and let it simmer to evaporate the ethanol. I've tried various soba noodles, but within the range available in the United States, "Kajino" soba turned out to be the most delicious. You can purchase it on Amazon, although it comes at a premium price. There are other soba noodles with 100% buckwheat flour, but they didn't taste good at all. I wonder what the difference is. By the way, I'm not strictly a fan of 100% buckwheat soba. Since I made croquettes in the air fryer yesterday, I think I'll have croquette soba today.
