Cool Soba Noodles with Wasabi, Avocado and Salmon Roe
Posted on 22. Jan, 2010 by grace in GF-Adaptable, Healthy Asian, Japanese, Rice/Noodles
Cool Soba Noodles with Wasabi, Avocado and Salmon Roe
By Jake Klein
Serves 6
Avocado Sauce
1 ripe avocado
1 cup soy milk
1 bunch scallions, chopped
¼ cup prepared wasabi
2 tablespoons mirin
Soba Noodles
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
Sauce:
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.
Soba Noodles:
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.
3 Responses to “Cool Soba Noodles with Wasabi, Avocado and Salmon Roe”
Have a comment or question?
Related Articles
Connect with us!
(Hi Grace!)
My comment is: Can you focus on vegetables in season when publishing recipes? CSAs are growing in popularity (my family joined 3 yrs ago, NYC) and our first deliveries of each season are pounds and pounds of asian greens, particularly napa, bok choy, mizuna, mustard greens (maybe the last is not an asian green). Anyway, last night i made a chilled soba dish exactly as above except not composed (ha!–i have 2 kids under 5!) and with wilted mizuna, stir-fried bok choy and tofu. but I can’t make that every night and i have pounds of mizuna and bok choy left! Must I make stir fry for the next few nights? Many thanks — I’m completely stumped at the beginning of each growing season!
@Jeanhee Kim: I belong to a CSA, too, and use the search tool on this site when I unpack vegetables. Never disappoints.
First of all, I think it’s great that you guys belong to a CSA. It’s the way to go. We will definitely be including more recipes using greens/vegggies/fruits in season. If there is a particular veggie you need a recipes for, just email me and I’ll find something for you. We’re into simple, easy and healthy recipes over here!