Recipe
June 22, 2017
Tuna & Arugula On Soba
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.
Directions
Yield: Serves 2
- 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.
- 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.
- 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.
- 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.
- 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.
- Put all the ingredients for the pouring sauce in a glass jar with a lid, and shake well to mix.
- Place the arugula on top of the soba, then place the drained tuna on top.
- Pour the sauce over the noodle arrangement. Sprinkle with chili powder, if using, and serve.
Photographer:
Emma Lee
Source:
Recipes taken from Kimiko Barber’s Cook Japanese At Home published by Kyle Books.