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Kishimen japanese recipe

Kishimen Noodles from Nagoya

Course Main Course
Cuisine Japanese
Keyword noodles
Servings 4
Author Lucy Seligman


  • 14 oz. fresh or dried kishimen noodles
  • 3 ½ oz. fried tofu (abura-age) cut into triangles or squares
  • 5 tablespoons mirin, sweet rice wine
  • 3 tablespoons soy sauce
  • ½ cup water

For the broth:

  • 5 cups strong dashi, fish stock
  • 4 teaspoons soy sauce
  • 1 teaspoon sake rice wine
  • 1 ½ teaspoons mirin
  • ¼ teaspoon salt, or to taste

To garnish:

  • 2 cups lightly packed dried bonito shavings, katsuobushi


  • First, make the broth: in a large saucepan, combine the dashi, soy sauce, sake, mirin, and salt. Heat through and set aside.
  • Place the fried tofu in a separate shallow saucepan with the mirin, soy sauce and 1/2 cup of water. Bring to the boil, then cover and simmer, turning occasionally, until the tofu has softened, plumbed up, and takes on a deeper brownish color – roughly ten minutes. Turn off the heat and leave the tofu in the saucepan to keep it warm.
  • Cook the kishimen according to the directions on the package, but take them out while still chewy. Add to the dashi broth and mix for a minute or two.
  • Pour the kishimen broth mixture evenly into four large soup bowls, distribute the abura-age between them, and top with generous mounds of bonito shavings. Eat at once.