Matt Hackmann


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Switching gears for a moment to document some soba I made off the top of my head. I'll try to keep the words to a minimum and let the pictures talk (zoom into the picture for recipe type shits).

Throw some water on to boil. Be sure to add salt!

Get some butter melting in a pan.

Chop up some onions and garlic. I used about a 1/4 and 3 cloves, respectively.

Saute the chopped stuff up.

Once that water's boiling, add the soba. I like to swish it around for the first 15-30 seconds with chopsticks. Then, allow to boil for five minutes.

Add a little water (2-3T), soy sauce (@-3T), mirin (1-2T), and honey (1-2T) into the sauteed stuffs, bring to a boil, then reduce to a simmer.

Fish some noodles out into a bowl and then drizzle some of the sauce/onion mixture on top.

Coat noodles with sauce and then enjoy!

Chris and I had cold soba while in Sendai this year, though I'm pretty sure the broth was nothing like this. To be honest, I haven't yet bothered to look up a recipe, but this sauce has worked pretty universally with various Japanese types of cuisine.

Authentic? Probably not.






OMG - you've gone all Pioneer Woman on me! AAAACCCKKK!!! Otherwise - it looks fantabulous!


No, Pioneer Woman (and any number of clones or even shit on Food TV and Co) would've written walls of text telling some inane story about how this changed their lives or what it meant to their childhood or some bullshit. I just put up pictures of food with hidden text about how I made it. There's beauty in brevity, after all.

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