Kawara Soba - Roof Tile Noodles - My Perfect Recipe!
This is a scrumptious genuine "kawara soba" recipe from its birth place of Yamaguchi prefecture. I've been making it for many years and finely reached perfection, and as close as possible to the original kawara-roof tile noodle recipe.
Cook the cha-soba noodles. Boil a pot full of water and cook the noodles for a little shorter than the suggested time. If the directions say to boil it for 5 minutes, about 3 minutes should be fine.
Drain in a colander, and rinse with cold running water. If you can, tighten up the noodles with ice water and drain well so they don't soften too quickly.
Make the usuyaki tamago (thin and flat omelette) and cool it down.
Heat the oil in a skillet, sauté the beef and add the seasoning and 40 ml of water. Simmer until shiny (about 15 minutes).
You can preseason the beef to your preference as well.
Shred the egg.
Thinly slice the lemon. Grate the daikon radish and drain the excess liquid, and chop the green onion finely.
Warm up the sauce. If you are using regular mentsuyu, add about 30 ml of mirin and simmer it for a while (so the sauce will be a little sweeter.)
Heat an electric griddle or a skillet, coat it with 1 tablespoon of vegetable oil (not listed), and sauté the cha-soba noodles lightly.
Spread the noodles in the skillet, top it with the shredded egg, beef topping, nori seaweed, lemon, grated daikon, and the scallion in that order. Sprinkle some ichimi red chili pepper if desired.
Wait until the noodles start to scorch a little, about 4 minutes over low heat. It's better to have a crunchy part and a soft part.
Put a lemon slice and grated daikon into the individual bowl with the sauce already in it. Wrap the noodles with a piece of nori seaweed and it is perfect!
The secret to its deliciousness is the harmony of the condiments. Prepare all the toppings if possible.
Grocery stores near our house have been carrying a "Kawara soba set" as of late. It comes with dipping sauce as well, so it's very convenient! The precooked noodles are pretty good, too.
"vegecat-san" made a canned tuna version recipe. Give it a try! Recipe ID: 1481377
It's so tasty, I wouldn't be surprised if it became the official dish of an eating competition. "Nanakobu-san"'s recommendation is to serve it individually beforehand.
This is my friend K's idea. She used an actual leftover roof tile! It has some uneven parts, but it is esthetically nice!
Story Behind this Recipe
I've made it on many occasions. Though it seems like not too many people outside my prefecture know about kawara soba, so I decided to post it. I'm from Shimonoseki city, Yamaguchi-prefecture, near Kawatana hot springs. I've compared my recipe with the restaurant that first served the kawara soba, or roof tile noodles a few times and came up to this recipe which is perfectly well done and very much like the original!?
It's better to start with dried noodles, but precooked noodles are OK too. Since we have small children, we cannot grate the daikon radish with the red chili pepper. You can sprinkle some chili pepper on in this case and it's still good. Just so you know that people use "usukuchi, or light soy sauce" around here (light soy sauce contains more salt than dark, or koikuchi soy sauce).