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Light but Festive Kawara-Soba with Tuna
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Chef :
cookpad.japanLight but Festive Kawara-Soba with Tuna
I got a hint from Ms. Sakako's Kawara-Soba, and managed to make delicious kawara-soba even without meat. It's perfect for light dinner. This is the best soba noodle dish I've ever eaten at home!
Ingredient
Food ration :
2 servings
185 grams
Canned tuna
1 tbsp
○Soy sauce
1 tsp
○Honey
2
★Eggs
1 pinch
★Salt
1 tsp
★Honey
1 tbsp
Sesame oil
3 slice
Lemon
1 tbsp
Mentsuyu (3x concentrate)
5 tbsp
Water
Cooking instructions
* Step 1
Fry the canned tuna until the liquid is evaporated, and season with the ○ ingredients.
* Step 2
Make 'usuyaki tamago' (thin sheet of cooked eggs) using one egg at a time with the ★ ingredients , and cut into thin strips.
* Step 3
Prepare the grated daikon radish, green onions, lemon, and nori seaweed.
* Step 4
Boil the soba noodles (for half the time instructed on the package) until al dente.
* Step 5
Heat the sesame oil in a stove top or electric griddle, and lightly stir-fry the Step 4 soba noodles over medium heat.
* Step 6
When they are coated with the oil, spread them evenly in the griddle, and arrange the tunna, kinshi tamago, nori seaweed, and green onions on top over medium to low heat.
* Step 7
Squeeze the grated daikon radish by hand, and roll into balls. Place round lemon slices on top.
* Step 8
Enjoy with the mentsuyu which is diluted to your desired taste, lemon, and grated daikon radish.
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