Japanese Soba “Donburi”

Last week, on the 6th of July I had my first of two interventions for my wisdom teeth. Since then I have not been eating anything very rewarding and I have been craving some Japanese style summer noodles.
One of the traditional ways to eat soba noodles in Japan – they are buckwheat thin noodles – is cold, dipped in kaeshi sauce with an assortment of side accompagnement such as vegetables. It is delicious and probably one of my favorite way to cook this ingredient. However, it is a little bit annoying to eat in my current situation with everything separated and beside it was 14.30 and I didn’t want to be bothered into making kaeshi from scratch and let it cool. So I improvised…
Donburi is typically a bowl of rice topped with vegetables, meat and/or fish simmered together. usually the topping is presented in the form of a lose omelette directly poured over the rice. This is what I did for this dish, hence the inappropriate name.
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  • Servings: 1
  • Difficulty: It's a breeze
  • Print

You will need

  • 1 portion Soba noodles – roughly 80/90g – For those of you with gluten intolerance you want to check the ingredients as many brands don’t sell 100% buckwheat soba, a good soba will be only buckwheat flour though
  • 1/2 small leek
  • 1 small zucchini
  • 1 small spring onion
  • 1 egg
  • 1/2 Tsp sesame oil
  • 1/2 Tsp soy sauce
  • 1 tsp mirin – If you do not have it, use either a pinch of sugar or leave it out
  • chili to taste
  • dried chili powder or paprika – optional

What should you do

1. Put water to boil in a pan.
2. Meanwhile in a frying pan, heat up the sesame oil, soy sauce and mirin.
3. Thinly chop the leek, zucchini and fresh chili. Toss in the frying pan and let it cook at medium/low heat until no almost no liquid remains.
4. Chop spring onion and reserve for serving.
5. when the water is boiling, put the noodles for 3 minutes or according to the package instructions.
Be sure NOT to salt the water. Contrarily to western pasta, asian pasta are meant to be cooked plain, the flavours later added by side dishes or sauces.
6. When the soba are cooked, drain the water and put it under running cold water. This step is very important as it will get rid of the starchiness of the noodles. You want to gently “scrub” the pasta until the water runs clear and it is completely cooled down. Place the soba into the serving plate (or plates).
7. Break the egg on the cooked vegetables and stir until it is lose but cooked. Divide the topping onto the soba servings and sprinkle with powdered chili or paprika.
8. Enjoy !

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