Monday, May 25, 2009
Soba (Buckwheat Noodles)
Cold Japanese soba hits the spot on a hot summer day. Top with sliced scallions, sesame seeds, and/or shredded nori. When you're ready to eat lunch, pour the sauce over the soba. Like an extra kick? Add some wasabi to the sauce before eating.
Boil the soba noodles and cool.
Prepare the sauce: combine 3 Tbs Japanese dashi stock, 1 tsp soy sauce, 1 tsp rice vinegar, and 1 tsp mirin.
Add the cherries.
Steam the spinach until tender but not mushy. Place on a sushi mat and roll tightly to form a roll, squeezing out the excess liquid. Remove the mat and cut into bite-size lengths. Sprinkle with sesame seeds. Enjoy with the dipping sauce.
Add the carrot chips.