Soba Salad
This recipe comes from Ariana Lee from Gracepoint Berkeley:
Soba Salad
Ingredients
- Soba Noodles – 20 bundles (1 per person)
- Firm Tofu, cubed – 2 packs
- King Oyster Mushroom, diced – 2 packs
- Persian Cucumber, julienned – 3
- Minced Garlic – 4 tbsp
- Canned Oranges – 4 cans
- Mayo – 1 cup
- Soy Sauce – 1 cup
- Mirin – 1/3 cup
- Apple Vinegar – ¼ cup
- Sugar – ½ cup
- Sesame Oil – ¼ cup
- Sesame Seeds – 3 tbps
- Lemon Juice – ¼ cup
- Black pepper
- Imitation Crab Meat, shredded – 2 lbs
- Romaine Hearts, shredded – 2
Fancier Recipe:
18.
Salmon (approx 3 lbs)
19.
Wasabi sprouts (3 packs – can leave
this out if not on sale)
Instructions
Cooking
(Recommend doing this the night
before – about 30 min total. Can do all three at the same time):
Imitation
Crab Meat
- Thaw w/ packaging on in cold water 20 min
- Chop and shred
- Season with black pepper and lemon juice
- Keep chilled until ready to eat
Tofu
- Coat pan with sesame oil on medium heat in a
large pan.
- Add 2 tbsp garlic.
- Dice tofu into small, bite-sized pieces.
- Turn heat on high – 1 min.
- Add tofu and grill until browned.
- Pour marinade evenly over the tofu and let
cook for 5 min.
- Cool on plate at room temp.
- Place in Ziploc and refrigerate.
Mushrooms
- Coat pan with sesame oil on medium heat in a
large pan.
- Add 2 tbsp garlic.
- Dice mushrooms into small, bite-sized
pieces.
- Turn heat on high – 1 min.
- Add mushrooms and grill until browned.
- Sprinkle a generous amount of salt evenly
and stir.
- Cool on plate at room temp.
- Place in Ziploc and refrigerate.
Sauce (just mix these together until
lumps are gone):
- Soy Sauce – 1 cup
- Mirin – 1/3 cup
- Apple Vinegar – ¼ cup
- Sugar – ½ cup
- Sesame Seeds – 3 tbps
Add these last after sugar is fully dissolved
6.
Mayo – 1 cup
7.
Sesame Oil – ¼ cup
Veggies/Fruit
- Strain canned oranges
- Julienne cucumber (use Japanese
slicer)
- Shred the red lettuce thinly with a
knife, preferably non-metal (like ceramic or plastic) to prevent browning
Soba Noodles (at the last 15 minutes
of prep)
- Bring water to a boil in large pot
(at least 5 qt size)
- Place noodles in pot
- Stir occasionally
- Cook until soft and chewy
- Rinse in cold water and strain.
Serve buffet style or pre-assemble bowls with each ingredient.
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