Uniformly cut vegetables boiled together with soba. A great way to enjoy plenty of veggies!
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving.
Ingredients ( 2)
- 100 g daikon radish (7 cm piece cut lengthwise in half)
- 1/2 carrot (small) (50 g)
- 1/2 pack kaiware sprouts (30 g)
- 6 cm kamaboko fish cake (100 g)
- 150 g soba noodles (dry)
- 100 ml dashi
- 3 tbsp mirin
- 3 tbsp soy sauce
- 4 tbsp ground sesame seed (white)
Pour the dashi, mirin and soy sauce into a small pot. Place over medium heat and bring to a gentle boil. Add the sesame seeds and turn off the heat. Set aside to cool.
Fill a pot with plenty of water (1.4-1.6 liters). Cover and place over high heat. Peel the daikon and carrot and cut into thin strips 7 cm long and 4-5 mm wide. Cut off the roots of the kaiware sprouts. Cut the kamaboko into thin strips 4-5 mm wide.
When the pot comes to a boil, remove the cover and add the daikon and carrots. Boil for about 30 seconds. Use a strainer with a handle to remove the vegetables and drain. Add the soba to the pot and boil at medium heat following the directions on the package. If the pot starts to boil over, add 100 ml of water.
Use cooking chopsticks to remove any vegetables that you missed with the strainer.
When the suggested cooking time for the soba is up, empty into a large strainer and plunge in a bowl of cold water. Rub under running water to cool thoroughly. Drain completely. Add the boiled vegetables, kaiware and kamaboko, and mix well. Plate up and serve with [Sesame sauce].
Rubbing the soba under running water removes the viscous film and firms the texture.