No32 [Cooking] Soba Salad with Asparagus and Grated Breakfast Radish
Soba Salad with Asparagus and Grated Breakfast Radish
Soba noodles are traditional Japanese noodle made with buckwheat flour, and are widely considered a super-foods for their health benefits. In Japan, soba is normally eaten hot in soy sauce broth or cold with a dipping sauce on the side, but it is also wonderful in salad. This mitigates the strength of the soy sauce is with the juicy grated radish and this flash of bright pink among the seasonal green asparagus makes for a sumptuous looking dish.
● 100g Yutaka Soba Noodles or Yutaka Izumo Soba Noodles.
● 1tsp Sesame Oil
● 1½ tsp Yutaka Reduced Salt Soy Sauce
● ½ tsp Fresh Lemon Juice
● ½ tsp White Roasted Sesame Seeds
● 4 Steamed Asparagus
● 4 Breakfast Radishes
● ¼ tsp Finely Chopped Chili
How to prepare:
1. Place the soba noodles into a large, deep pan of boiling water and simmer for approximately 5 minutes. The noodles should be cooked through to the centre but still quite firm. When done, run cold water over the cooked noodles and drain well.
2. Lightly grind the sesame seeds in mortar and pestle. Add sesame oil, soy sauce and lemon juice and mix well.
3. Slice the asparagus diagonally into fine strips.
4. Grate the radishes by placing one on the grater and movin it up and down over the serrated surface. Repeat the process for the remaining radish. To prepare the salad, place all the soba, asparagus and the sesame sauce in a bowl and mix well. Serve with the grated radish on top.