1 package Organic CHA Soba
1/2 Cucumber cut into strips
1 beaten egg + 1/2 tsp sugar and pinch of salt - pan fried into flat sheet, cooled, cut into think strips
Shiitake - Dehydrated 'Whole' Shiitake -rehydrated in 2 C "boiling hot" water. Keep covered for 15 min.
When cool to handle, slice each Shiitake into thin strips.
SOBA TSU-YU: (Soba "Tsu-Yu" Sauce - served warm)
Return the cut rehydrated Shiitake into a saucepan with its soup.
Add 1/2 C MIRIN
Add 1/2 C Low Sodium Soy Sauce
2 Tbsp Sugar
Simmer to boil. Remove from heat. Cool to warm temp.
Normally TSU-YU is served warm, but for hot summer, you can chill it and serve cold with the noodle as well. You can use this TSU-YU or save it in a Mason jar for some other time.
Cook Cha Soba for 6 min. Drain and strain under cool water. Strain water out.
Arrange cooled noodle on a plate. Arrange strip cucumbers, eggs, and Shiitake on top of noodle. You have a choice to use the SOBA TSU-YU you made with Shiitake or serve with "sesame oil vinegar sauce" as follows.
Easy Japanese/Chinese Cold Noodle Sauce:Serves: 1
3 Tbsp Rice Vinegar
1 tsp sugar or add less or more for sweetness
1/2 tsp sesame oil
sprinkles of NANAMI TOKARASHI (Japanese ground 'seven' chili pepper)
Instead of Rice Vinegar and adding sugar, you can also use the handy premixed SUSHI vinegar. It turns out the same. Be careful not to pour sesame oil. A drop of sesame oil sometime is just perfect to give that wonderful aroma; otherwise, your dish becomes 'greasy' & that's part of the reason why they are sold in a small bottle. A drop of sesame oil goes a long way.
If you like the soy sauce flavor:Serves: 2 - 3
3 Tb Soy sauce (Low sodium)
6 Tb Rice Vinegar
2 tsp+ Sugar to taste
2 Tb Sesame Oil
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