Soba With Crispy Shallots, Bonito & Cilantro

Set a sieve over a medium heatproof bowl.

Heat oil in a small saucepan over medium high to 275u00b0 F (use a deep-fry thermometer). Add shallots and cook until just turning golden, about 7-8 minutes. Remove shallots from hot oil with a fork or slotted spoon and drain on a paper towel lined plate. Turn heat up to high until thermometer registers 350u00b0 F. Add shallots (they will sizzle) and cook until crisp and golden brown, about 10 seconds. Carefully pour oil through sieve to stop cooking. Transfer shallots to paper towel lined plate and sprinkle with kosher salt. When cool, transfer oil to a glass jar with a lid. Shallot oil will keep for up to 2 weeks in the refrigerator. Leftover crispy shallots will keep for a day or two in an airtight container.

In a saucepan, combine chicken stock, kombu, ginger and sake. Heat over medium-low, with lid slightly ajar. Allow mixture to slowly come to a bubble for 25 minutes. Remove kombu (can reserve for a second use if desired) and add 1 1/2 T soy sauce or Tamari, rice vinegar and shallot oil, whisking to combine. Taste for salt and add more soy sauce or Tamari if necessary (up to 1 T more). Reduce heat to low. Cover to keep warm.

Meanwhile, cook soba noodles in a pot of boiling water according to directions on package. Drain in a colander, rinsing noodles under running cold water, using both hands to fluff noodles and remove excess starch. Drain again, gently shaking colander to remove water. Evenly distribute noodles into four individual bowls, using a large fork or small tongs to twirl into a mound. Top noodles with about a teaspoon of crispy shallots, 1/2-1 t of bonito and 3-4 cilantro leaves. Fill four ramekins with 1/3 cup hot dashi each. Serve noodles with ramekin of dashi on the side. Pour dashi over noodles just before eating. Enjoy.