Soba sushi
This is not something you'd find in Japanese restaurants. I've only eaten this 3 times. The first time was when Yoko a neighbor, invited me to her farewell lunch 15 years ago and she made so many unusual Japanese dishes (I wasn't so into Japanese cuisine then) that I just had to write the recipes all down. The second time I ate this was when I got home from Yoko and replicated her dishes, especially her chirashi sushi. Blue Lotus mentioned soba sushi in her blog last month and I was so happy to find my old notebook in the storeroom.
Yoko's soba sushi was made with buckwheat soba, without any filling. As I've only got green tea soba in the house, that's what I used. The filling can be anything, even teriyaki chicken or a tempura prawn. This is an elegant sushi sure to impress anyone so do try and make it one day. Tastewise, I think rice sushi is still better and soba is better eaten as a noodle.
Soba Sushi
200g buckwheat or green tea soba
8 sticks of suirmi, or boiled, shelled prawns
any other filling like avocada or cuke
Tsuyu Dip
1/2 t dashi granules
1 small piece of kelp*
1 T Kikkoman soy sauce
1/4 cup water
-serve separately finely cut spring onions
-Boil the kelp briefly, remove the kelp & take pot off the fire (tell you the truth: I don't bother with the kelp-I can't taste the difference). Add the dashi granules (hondashi) and soy sauce & mix to taste. Don't make it too salty. Cool.
1. Tie a small bunch of soba (about 1.5 cm in diameter) 1/3 way down its length with a string. Don't tie too tightly because the noodles need room to expand. You will have about 3 bunches.
2. Drop the soba in boiling water, stir, and let it boil for about 3 minutes. At this stage I do what I do with all dried noodles and pasta. I switch off the heat and let the noodles cook, covered. This way the noodles still taste el dente and you save energy, for your wallet and the future generation.
3. Drain and cool in a colander until dry, or lay the soba on a kitchen towel.
4. When cool, put a sheet of nori on a sushi mat, arrange the soba over it (if too long, cut it. You can still use the cut ends, just lay them end to end), spread out into a thin layer. Put the filling in the center and roll as you would rice sushi.
5. Cut into 1" or 2.5 cm rolls and serve with the dip and some finely cut spring onions.
This is not something you'd find in Japanese restaurants. I've only eaten this 3 times. The first time was when Yoko a neighbor, invited me to her farewell lunch 15 years ago and she made so many unusual Japanese dishes (I wasn't so into Japanese cuisine then) that I just had to write the recipes all down. The second time I ate this was when I got home from Yoko and replicated her dishes, especially her chirashi sushi. Blue Lotus mentioned soba sushi in her blog last month and I was so happy to find my old notebook in the storeroom.
Yoko's soba sushi was made with buckwheat soba, without any filling. As I've only got green tea soba in the house, that's what I used. The filling can be anything, even teriyaki chicken or a tempura prawn. This is an elegant sushi sure to impress anyone so do try and make it one day. Tastewise, I think rice sushi is still better and soba is better eaten as a noodle.
Soba Sushi
200g buckwheat or green tea soba
8 sticks of suirmi, or boiled, shelled prawns
any other filling like avocada or cuke
Tsuyu Dip
1/2 t dashi granules
1 small piece of kelp*
1 T Kikkoman soy sauce
1/4 cup water
-serve separately finely cut spring onions
-Boil the kelp briefly, remove the kelp & take pot off the fire (tell you the truth: I don't bother with the kelp-I can't taste the difference). Add the dashi granules (hondashi) and soy sauce & mix to taste. Don't make it too salty. Cool.
1. Tie a small bunch of soba (about 1.5 cm in diameter) 1/3 way down its length with a string. Don't tie too tightly because the noodles need room to expand. You will have about 3 bunches.
2. Drop the soba in boiling water, stir, and let it boil for about 3 minutes. At this stage I do what I do with all dried noodles and pasta. I switch off the heat and let the noodles cook, covered. This way the noodles still taste el dente and you save energy, for your wallet and the future generation.
3. Drain and cool in a colander until dry, or lay the soba on a kitchen towel.
4. When cool, put a sheet of nori on a sushi mat, arrange the soba over it (if too long, cut it. You can still use the cut ends, just lay them end to end), spread out into a thin layer. Put the filling in the center and roll as you would rice sushi.
5. Cut into 1" or 2.5 cm rolls and serve with the dip and some finely cut spring onions.
What an interesting sushi! Thanks for sharing this, it looks so pretty and delicious. Definitely healthy as well. =)
ReplyDeletebeautiful, that's the word for it.
ReplyDeleteIt looks very interesting but I don't like those cocktail thingy. Maybe soft shell crab would be nice.
ReplyDeletesorry to post this here but i do not know where else to put it.
ReplyDeleteterri, your email addy is bouncing, see message:
Technical details of permanent failure:
Google tried to deliver your message, but it was rejected by the recipient domain. We recommend contacting the other email provider for further information about the cause of this error. The error that the other server returned was: 550 550-5.1.1 The email account that you tried to reach does not exist.
i have tried twice in the last 3 days to send an email via the blog link, but no luck.
Looks interesting!
ReplyDeleteI am no big fan of sushi but I must give thumbs up for the creativity. I love soba esp with some sliced shoulder pork and anchovies soup.
ReplyDeletedidally: oh u r welcome. yes, it is very healthy. a abit too healthy :D
ReplyDeletetrishie: thanx. quite unusual i think.
pp: i know, surimi is so fake. can't deceive a real foodie :)
lunch guy:no, i am receiving mail. can u pls try again?
anon 1 & 2: yes, seems like this is more pretty than yummy.
Oh, Terri! Those are beautiful. Feed Me!!!
ReplyDeleteI've never seen this before, but I must say that the soba sushi looks very pretty! But first, I need to learn how to roll sushi without having all the ingredients spill out... :-P
ReplyDeletetried to email again so be on the lookout terri.
ReplyDeleteThis is creative, and I also love the food photography.
ReplyDelete3rd try and still bouncing. here is the error message:
ReplyDeleteThis is an automatically generated Delivery Status Notification
Delivery to the following recipient failed permanently:
your-listed-addy@gmail.com
Technical details of permanent failure:
Google tried to deliver your message, but it was rejected by the recipient domain. We recommend contacting the other email provider for further information about the cause of this error. The error that the other server returned was: 550 550-5.1.1 The email account that you tried to reach does not exist. Please
550-5.1.1 try double-checking the recipient's email address for typos
550-5.1.1 or unnecessary spaces. Learn more at
550 5.1.1 http://mail.google.com/support/bin/answer.py?answer=6596 a4si1564891tib.4 (state 14).
maybe if you send me an email i can successfully reply to it.
I've never thought to combine sushi and noodle, but this is a great idea and it look beautiful. I love green tea soba.
ReplyDeleteHi there,I enjoy reading through your article post.
ReplyDeleteI wanted to write a little comment to support you and wish you a good continuationAll the best for all your blogging efforts.
armando manabu
manabu mikami
tkr dua
mando manabu