In Japan it is a tradition to serve Kakiage Soba noodle soup as the New Year’s breakfast, so this year, right from here in the United States, I am going to treat myself and close friends to the dish on New Year’s Day, January 1, 2012. This will be a fun and intimate gathering of perhaps six people, and the soba (or, buckwheat noodles) will be simple to cook and serve. The soup base, made of Mirin and soy sauce and sugar diluted with water, is also simple to prepare. The worst part of it all will be the perfect, lightly breaded vegetables in tempura batter, fried in small bundles that will top the hot noodle soup.
Here is my favorite video of how to make Kakiage Soba noodle soup at home. I love this food series, Cooking With Dog. Frances, the poodle, is a cute kitchen addition and he always sits very straight to be most helpful. Last time I made this I had a window installation guy repairing a few windows from www.allglasswindows.com, and I offered him some for lunch. He loved it! And so now, if you choose to make a traditional Japanese New Year’s breakfast at home, here is the video you want to see. Good luck for the new year!