Minty Sesame Chilled Soba with Pickled Veg and Tobiko and Soy-Wasabi Dressing
April 20th, 2013. Chilled Minty Sesame Soba Noodles with Soy-Wasbi Dressing
Don was having a potluck and karaoke birthday get-together at his place and of course my immediate thought was “what can I bring on a budget?!” I also had to factor in the fact that I’d be working all day and would have very limited time to actually cook anything if I wanted to get to his place on time.
I looked in my fridge and staring back at me was this almost whole bunch of mint that I seriously didn’t want to waste. “Ding! Ding! Ding! Ding!”, I thought, cold soba! I’d been having a craving for something like this anyways and Don’s birthday potluck was a perfect excuse to try my hand at something new 🙂
Although I did end up going out and buying most of my ingredients for this dish it was actually very affordable to procure all I needed. So I went out and got some grated lemongrass, cucumber, asian white radish, tobiko and wasabi and started developing the dish.
I actually made my own pickeld vegetables! And even bought a mandoline slicer just for this occassion! I hoped the dish would be a hit just on this fact alone. Hey, I went out and bought a kitchen appliance just to make this dish. You better all like it! I made a pickling liquid out of vinegar, salt, sugar and grated lemongrass. Then I dunked the julienned radish and cucumber and left it in the fridge overnight tasting every few hours to see how much the veg had soaked up the juices. I wanted it to be crisp, but packing lots of flavor.
After cooking the noodles and putting them in an ice bath I drained them and then coated them with a little sesame oil, salt and pepper. I then mixed in the pickled veg and mint and even used some of the pickling liquid to keep the noodles nice and moist.
I rolled the noodles into “balls of yarn” slightly smaller than the size of my fist and sprinkled with tobiko for that “POP” and then dusted it with ground sesame seeds.
The dressing I made with soy, wasabi, grated lemongrass and some sugar and took it on the side so guests could add to their preference level of spiciness.
You know what? I impressed myself! The dish was simply aromatic with a juxtaposition of sweet, savory, minty and tart. It even had umami making me crave more after my first taste! Mmmmmm~~~ this was a success in my books and I think everyone at the party enjoyed it as well! Yay, me!!!!