Cool Soba Noodles with Wasabi, Avocado and Salmon Roe
By Jake Klein
1 ripe avocado
1 cup soy milk
1 bunch scallions, chopped
¼ cup prepared wasabi
2 tablespoons mirin
1 pound of buckwheat soba noodles
1 cup of high quality soy sauce
1 cup sugar
½ cup mirin
½ cup sake
2 cups scallion, cut on the bias
3 tablespoons salmon roe
water for boiling noodles
Bring a small pot of water to a boil. Add chopped scallions. When they turn bright green and slightly tender (about 30 seconds) remove immediately, placing them in ice water. In a blender, combine the avocado, soy milk, blanched scallions, wasabi and mirin. Puree on high until completely smooth. There should no longer be any flecks of green from the scallion. Depending on the ripeness of your avocado, you may need to add a little water to achieve the right consistency. It should be appear thick like reduced heavy cream.
Cook soba noodles until tender. If using dried noodles, this will take three to four minutes. Do not add any oil to the water. Once the noodles are cooked, submerge, and hold them in cold water for later use. Over very low heat combine your soy sauce, sugar, mirin and sake. Stirring frequently, allow the sugars to cook and caramelize. This process will take 30 to 45 minutes. Do not rush this. Soy sauce and sugar burn easily. Once the sugar is caramelized and the sauce is the consistency of maple syrup, remove from heat and allow to cool. At the bottom of each of your serving bowls, put about ¼ cup of your avocado sauce. Swirl them around in your hands to disperse the sauce evenly around the well of the bowl. Drain and pat dry the noodles. In a mixing bowl, combine your noodles, sweet soy sauce and one cup of the slice scallions. Using a dinner fork, create six bundles of noodles and scallions. Place each bundle in the center of each bowl. Divide the remaining scallions and place on top of each noodle bundle. Top each bundle off with ½ tablespoon of salmon roe.
Chef’s Quote: When eating this dish, encourage your guests to mix everything together. Each component is necessary to achieve proper seasoning.