Soba is a typical summer dish eaten cold in Japan. But in the winter we make it in a hot broth with vegetables and meat or fish, just like ramen or udon noodles.
So this is a non-frill winter dinner in our house:
Warm soba with salmon
- Soba noodles, cooked after instructions and rinsed in water.
- Hot broth (soy, sake, sugar, salt, mirin or menmi with sugar and mirin).
- Vegetables; I used lotus root (renkon), fennel and pak choi.
- Grilled salmon with teriaki glaze and sesame seeds.
- Nori.
Instructions:
Cook soba, rinse, set aside.
Grill a piece of salmon in the oven untill done (while you´re cooking the rest).
Simmer the renkon in oil, soy and sugar (broth base) until soft but crispy, add fennel and pak choi and fry some 5 more minutes. Pour in the broth, heat and add soba.
Serve with grilled salmon, sesame and nori on top!
Yum!
Thank you for your recipe. I think I can get almost all the ingredients to try it except the renkon, that's a shame it remains so difficult to find it. Any idea?
ReplyDeleteThank you! Pictures are not that nice, the light was bad late at night... but summer is coming with better light for pictures.
ReplyDeleteSome Asian stores might have both fresh or frozen lotus root. I believe you should be able to find it in France, when I get it here in Norway! But I don´t know if you have any Asian supermarkets where you live...