Weekend Cooking

Soba alla Bottarga From Jeff Kim

by:
September 16, 2024
0
0 Ratings
Photo by Elvin Abril
  • Prep time 30 minutes
  • Cook time 30 minutes
  • 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
  • For the soba sauce:
  • 100 grams soy sauce
  • 100 grams mirin
  • 6 grams sugar
  • 100 grams sake
  • 10 grams katsuobushi
  • For the garlic panko:
  • 50 grams unsalted butter
  • 4 cloves garlic, smashed
  • 150 grams panko breadcrumbs
  • To assemble and serve:
  • 1 packet Soba noodles
  • Sesame oil
  • Minced chives
  • Shaved bottarga
  • Fresh uni
Directions
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

1 Review

Foodie September 20, 2024
I haven’t made this dish although it looks delicious. My criticism is that I had to google several of the ingredients, uni, bottarga and katsuobushi. Also would have to spend a fair amount of money for ingredients I’d use rarely. I love watching chefs, and chef Kim was very engaging. If just enjoying watching a pro is the main reason for starting Yes, Chef, then great. But if it’s to try to make these delicious recipes, I would prefer making dishes with more common ingredients.