June 22, 2017

Tuna & Arugula On Soba

Recipe: Kimiko Barber

Try this recipe for Tuna & Arugula On Soba from the cookbook Cook Japanese At Home.


This tasty noodle salad couldn’t be easier to make — the only cooking involved is preparing the noodles. The rest is just a simple assembly job. The All-Purpose Noodle Sauce doubles up as a salad dressing and noodle sauce.


  • 7 oz. dried soba noodles
  • 3½ oz. arugula
  • 9 oz. can tuna, in spring water, drained
  • Shichimi-togarashi (seven-spice chili powder) to serve (optional)

Pouring Sauce

  • 1 cup noodle pouring sauce (scant 2/3 cup All-purpose Noodle Sauce, mixed with a generous 1⁄3 cup water)
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 tsp toasted sesame seeds


Yield: Serves 2

  1. Start by cooking 3 1/2 ounces of noodles and bring about 2 quarts of water to a rolling boil in a large saucepan. The saucepan must be big enough so that the noodles are not crowded, and for the boiling water to circulate — just like cooking pasta. Add the noodles gradually into the boiling water, so that the water temperature does not suddenly drop.
  2. Stir gently to stop the noodles from sticking to the bottom of the pan. Let the water return to a full boil, and when it froths up to the top and is about to spill over, add a cup of cold water to ensure even cooking. You may need to repeat this two or three times depending on the dryness of the noodles.
  3. To test, remove one strand of noodle and bite into it — the noodle should be the same color throughout, and cooked to the center with no hard core, yet still quite firm. Test frequently to avoid overcooking.
  4. Drain the noodles in a strainer, and rinse under cold running water, rubbing vigorously with your hands to wash off surface starch, and drain again.
  5. To reheat the cooked noodles, simply place in a strainer or colander, and plunge into a pot of boiling water for 10 seconds or so. Separate the strands by shaking the strainer in the water, drain and portion between two dishes.
  6. Put all the ingredients for the pouring sauce in a glass jar with a lid, and shake well to mix.
  7. Place the arugula on top of the soba, then place the drained tuna on top.
  8. Pour the sauce over the noodle arrangement. Sprinkle with chili powder, if using, and serve.

Emma Lee


Recipes taken from Kimiko Barber’s Cook Japanese At Home published by Kyle Books.