家そばの旅は終わりがありません。関西風お汁を頑張って作ってみました。多めの昆布と混合節で出汁を取ります。
I am still on my journey of cooking soba noodles at home. I tried to prepare Kansai style soup by much amount of dried kelp and dried mixed fish broth.
かすそばです。
味付けはネットを参考に、薄口醤油、塩、酒のみ。いつものお汁と比べると色が薄いですよね。もっと出汁の風味が強いかと思ったらそうでもなくて、まだまだ修行が必要だなと実感しました。難しいな～💦
I prepared kasu soba noodles. Kasu soba noodles is the local food in South Osaka. I seasoned the soup by thin color soy sauce, salt and sake refer to some websites. You can see thiner color of the soup than I usually prepared. Typical Kansai style soup has thin color and strong dashi flavor from dried kelp and bonito. The soup didn't have strong dashi flavor than I expected. I would like to know how to cook Kansai style udon(soba) soup. I need to practice more.
良い一日を。
Our division had a social gathering party last night and I was one of the member of host of the party. I was happy that it went so well, everyone looks enjoying the party and interaction with others through the game we prepared.
Thank you for reading. Have a nice day.