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| Soba
Salad |
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| 1 lb. dried
soba noodles 1-1/4 cups chilled broth 12 stalks asparagus 1/4 red onion 1 Japanese cucumber 2 tomatoes 4 leaves lettuce 1-1/4 lbs. ham (optional) 1 Kamaboko julienned 4 tsps. mayonnaise 4 tsps. French dressing Make the broth of your choice & chill. Trim the asparagus & boil for 3 to 4 mins. over a high flame in lightly salted water. Remove from heat to a bowl of cold water. Slice the onion. Wash & peel the cucumber, then quarter lengthwise & cut into bite-sized chunks. Wash the lettuce & tear into small pieces. Slice each tomato into 8 wedges. Dice the ham. Julienne kamaboko. Cut the asparagus into 2-inch lengths. Boil, wash, & drain the noodles. Line individual bowls with the lettuce. Add the noodles & garnish with vegetables. Pour in the broth & add a dollop of mayonnaise & French dressing. Mix well before eating. Sugarless Broth: 1 oz. bonito flakes 4 cups water 1 cup soy sauce 1 cup mirin Place the bonito & water in a pot & heat over a high flame. When the broth starts to boil, a white foam will form on the surface. Skim off the foam & lower the heat to med-low for about 2 mins. The flame should be just hot enough to keep the flakes aloft & moving around. Pour through a cloth-covered strainer, then return to the stove. Turn the flame to high. When the broth begins to boil at the rim of the pot, add the soy sauce & mirin. Return to a boil, turn off the heat, & remove the pot from the stove. For the hot broth, serve as is. For the chilled broth, allow to cool as for standard dipping sauce. |
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