Authentic Japanese Cooking: Soba Noodles with Soboro
Learn about Japanese home cooking with Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Soba Noodles with Soboro (2) Octopus and Zucchini Salad with Ume Dressing.

(1) Soba Noodles with Soboro

Ingredients (Serves 2)
150 g ground chicken
1 tsp sake
1 tsp mirin
1 tsp soy sauce
3 Myoga
1 cucumber
50 g umeboshi
1 tbsp toasted sesame seeds
300 g boiled soba noodles

200 ml dashi
40 ml mirin
40 ml soy sauce

1. Make the chicken Soboro. Mix the chicken, sake, mirin and Usukuchi soy sauce in the pot. Cook over low heat and stir with 4 chopsticks until the chicken is finely crumbled. Drain off the liquid and let it cool.
2. Cut the Myoga into thin shreds, rinse and drain. Thinly slice the cucumber and rub with salt to extract moisture. Rinse and squeeze out the excess moisture.
3. Remove the pits from the umeboshi and chop into a paste. Mix the all ingredients and sesame seeds.
4. Place soba noodles in a pot of boiling water, to heat for about 10 seconds, and then plunge into ice water.
5. To make Men-tsuyu, make dashi broth from bonito flakes and kombu kelp, and add mirin and soy sauce, and let it cool.
6. Plate the noodles, top with chicken Soboro and pour the Men-tsuyu.

(2) Octopus and Zucchini Salad with Ume Dressing

Ingredients (Serves 2)
130 g boiled octopus
150 g zucchini

Ume dressing:
60 g umeboshi (red, pickled with red shiso)
40 g umeboshi (white, in honey)
1 tsp powdered kombu tea
2 tbsp Nikiri mirin
2 tsp Usukuchi soy sauce

1. Cut the boiled octopus into bite-sized pieces with 4 or 5 shallow incisions in it.
2. Cut the zucchini into half-moon shapes and boil in salted water for a minute. Plunge into ice water and drain.
3. Chop the umeboshi into a paste.
4. Boil the mirin for about 30 seconds to burn off the alcohol. Add it to the ume paste along with the Usukuchi soy sauce and mix well to make the dressing.
5. Dress the octopus and the zucchini, and plate.