Soba Salad



This recipe comes from Ariana Lee from Gracepoint Berkeley:

Soba Salad


Ingredients

  1. Soba Noodles – 20 bundles (1 per person)
  2. Firm Tofu, cubed – 2 packs
  3. King Oyster Mushroom,  diced – 2 packs
  4. Persian Cucumber, julienned – 3
  5. Minced Garlic – 4 tbsp
  6. Canned Oranges – 4 cans
  7. Mayo – 1 cup
  8. Soy Sauce – 1 cup
  9. Mirin – 1/3 cup
  10. Apple Vinegar – ¼ cup
  11. Sugar – ½ cup
  12. Sesame Oil – ¼ cup
  13. Sesame Seeds – 3 tbps
  14. Lemon Juice – ¼ cup
  15. Black pepper
  16. Imitation Crab Meat, shredded – 2 lbs
  17. 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
  1. Thaw w/ packaging on in cold water 20 min
  2. Chop and shred
  3. Season with black pepper and lemon juice
  4. Keep chilled until ready to eat

Tofu
  1. Coat pan with sesame oil on medium heat in a large pan.
  2. Add 2 tbsp garlic.
  3. Dice tofu into small, bite-sized pieces.
  4. Turn heat on high – 1 min.
  5. Add tofu and grill until browned.
  6. Pour marinade evenly over the tofu and let cook for 5 min.
  7. Cool on plate at room temp.
  8. Place in Ziploc and refrigerate.

Mushrooms
  1. Coat pan with sesame oil on medium heat in a large pan.
  2. Add 2 tbsp garlic.
  3. Dice mushrooms into small, bite-sized pieces.
  4. Turn heat on high – 1 min.
  5. Add mushrooms and grill until browned.
  6. Sprinkle a generous amount of salt evenly and stir.
  7. Cool on plate at room temp.
  8. Place in Ziploc and refrigerate.

Sauce (just mix these together until lumps are gone):
  1. Soy Sauce – 1 cup
  2. Mirin – 1/3 cup
  3. Apple Vinegar – ¼ cup
  4. Sugar – ½ cup
  5. Sesame Seeds – 3 tbps
Add these last after sugar is fully dissolved
6.                  Mayo – 1 cup
7.                  Sesame Oil – ¼ cup

Veggies/Fruit
  1. Strain canned oranges
  2. Julienne cucumber (use Japanese slicer)
  3. 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)
  1. Bring water to a boil in large pot (at least 5 qt size)
  2. Place noodles in pot
  3. Stir occasionally
  4. Cook until soft and chewy
  5. Rinse in cold water and strain.

Serve buffet style or pre-assemble bowls with each ingredient.







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