SHIRAKIKU SOBA RECIPES

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SOBA BUKKAKE WITH CHASHU PORK AND SESAME VINAIGRETTE RECIPE



Soba Bukkake with Chashu Pork and Sesame Vinaigrette Recipe image

This Soba Bukkake with Chashu Pork and Sesame Vinaigrette recipe from F&W Best New Chef Mutsuko Soma features chilled soba noodles with just a splash of rich broth, called mentsuyu, in the bottom of the bowl. Topped with pork chashu and marinated eggs (steeped in the flavorful pork braising liquid), the dish comes together quickly using dried soba (with Soma’s blessing; look for Shirakiku Hana Tororo Soba), and easily scales up for a crowd. The soba noodles can be made ahead of time and held in cold water. The mentsuyu, simply a fortified dashi, is super-quick to make and intensely flavorful. Any leftover mentsuyu can be used to marinate tofu, poach chicken, and steam or marinate sea bass, or can be served as a dumpling dipping sauce.

Provided by Mutsuko Soma

Categories     Pasta + Noodles

Total Time 3 hours 20 minutes

Yield 4

Number Of Ingredients 23

4 cups water
4 ounces dried bonito flakes (about 4 cups)
1/2 cup soy sauce
2 tablespoons mirin
2 tablespoons light brown sugar
1 dried shiitake mushroom cap
1 (1-inch) piece dried kombu
1 (1-pound) boneless pork shoulder (Boston butt), trussed
5 garlic cloves, peeled
1 (1-inch) piece fresh ginger, unpeeled, thinly sliced
1/4 teaspoon crushed red pepper
4 large eggs
1 cup soy sauce
1/2 cup packed light brown sugar
1/4 cup mirin
1/4 cup toasted sesame seeds
1/4 cup unseasoned rice vinegar
1/4 cup soy sauce
2 tablespoons granulated sugar
1/2 teaspoon black pepper
1/3 cup toasted sesame oil
8 ounces dried soba noodles (see Note), cooked according to package directions, cooled in cold water, and drained
Scallions, sesame seeds, Chinese mustard, watermelon radish, zucchini, shiso, and micro purple basil or radish sprouts (optional)

Steps:

  • MAKE THE MENTSUYU
  • MAKE THE CHASHU AND MARINATED EGGS
  • MAKE THE SESAME VINAIGRETTE

SOBA BUKKAKE WITH CHASHU PORK AND SESAME VINAIGRETTE RECIPE



Soba Bukkake with Chashu Pork and Sesame Vinaigrette Recipe image

This Soba Bukkake with Chashu Pork and Sesame Vinaigrette recipe from F&W Best New Chef Mutsuko Soma features chilled soba noodles with just a splash of rich broth, called mentsuyu, in the bottom of the bowl. Topped with pork chashu and marinated eggs (steeped in the flavorful pork braising liquid), the dish comes together quickly using dried soba (with Soma’s blessing; look for Shirakiku Hana Tororo Soba), and easily scales up for a crowd. The soba noodles can be made ahead of time and held in cold water. The mentsuyu, simply a fortified dashi, is super-quick to make and intensely flavorful. Any leftover mentsuyu can be used to marinate tofu, poach chicken, and steam or marinate sea bass, or can be served as a dumpling dipping sauce.

Provided by Mutsuko Soma

Categories     Pasta + Noodles

Total Time 3 hours 20 minutes

Yield 4

Number Of Ingredients 23

4 cups water
4 ounces dried bonito flakes (about 4 cups)
1/2 cup soy sauce
2 tablespoons mirin
2 tablespoons light brown sugar
1 dried shiitake mushroom cap
1 (1-inch) piece dried kombu
1 (1-pound) boneless pork shoulder (Boston butt), trussed
5 garlic cloves, peeled
1 (1-inch) piece fresh ginger, unpeeled, thinly sliced
1/4 teaspoon crushed red pepper
4 large eggs
1 cup soy sauce
1/2 cup packed light brown sugar
1/4 cup mirin
1/4 cup toasted sesame seeds
1/4 cup unseasoned rice vinegar
1/4 cup soy sauce
2 tablespoons granulated sugar
1/2 teaspoon black pepper
1/3 cup toasted sesame oil
8 ounces dried soba noodles (see Note), cooked according to package directions, cooled in cold water, and drained
Scallions, sesame seeds, Chinese mustard, watermelon radish, zucchini, shiso, and micro purple basil or radish sprouts (optional)

Steps:

  • MAKE THE MENTSUYU
  • MAKE THE CHASHU AND MARINATED EGGS
  • MAKE THE SESAME VINAIGRETTE

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From pbs.org
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