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Prep time
30 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
Chef Jeff Kim, co-owner of Nudibranch in NYC's East Village, shared his restaurant's signature dish for our first episode of Yes, Chef. The soba noodles are prepped using a traditional sauce of soy, mirin, and katsuobushi, and from there he layers on garlic panko bread crumbs for crunch, fresh uni, and umami-rich shaved bottarga. —Food52
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Soba alla Bottarga From Jeff Kim
Ingredients
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For the soba sauce:
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100 grams
soy sauce
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100 grams
mirin
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6 grams
sugar
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100 grams
sake
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10 grams
katsuobushi
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For the garlic panko:
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50 grams
unsalted butter
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4
cloves garlic, smashed
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150 grams
panko breadcrumbs
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To assemble and serve:
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1 packet
Soba noodles
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Sesame oil
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Minced chives
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Shaved bottarga
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Fresh uni
Directions
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Make the Soba Sauce: In a stock pot over medium heat, bring soy sauce, mirin, sugar, and sake to a boil. Remove from heat and add katsuobushi. Steep 15 minutes at room temperature. Strain into a nonreactive container and refrigerate.
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Make the Garlic Panko: In a sautépan over medium heat, add butter and garlic. Toast until garlic becomes fragrant. Remove garlic from pan. Add panko and continue to toast until evenly browned and coated.
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Assemble and Serve: In a large stockpot, bring salted water to a boil. Cook noodles until al dente and rinse thoroughly. Transfer noodles to a mixing bowl and toss with Soba Sauce and a dash of sesame oil. Place noodles in a small serving bowl. Top with minced chives, Toasted Panko, a generous amount of shaved bottarga, and fresh uni.
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