Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, light but festive kawara-soba with tuna. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Light but Festive Kawara-Soba with Tuna is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Light but Festive Kawara-Soba with Tuna is something which I have loved my entire life. They’re fine and they look fantastic.
The kawara are the pretty tiles you can see on the Japanese traditional housing. Why use this as a cooking ustensil? You can find kawara soba at inns and restaurants around Kawatana Hot Springs in Shimonoseki.
To get started with this particular recipe, we have to prepare a few components. You can have light but festive kawara-soba with tuna using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Light but Festive Kawara-Soba with Tuna:
- Prepare Sweet and salty simmered tuna
- Take 185 grams Canned tuna
- Prepare 1 tbsp ○Soy sauce
- Make ready 1 tsp ○Honey
- Take Kinshi tamago (finely shredded thin omelette)
- Take 2 ★Eggs
- Prepare 1 pinch ★Salt
- Make ready 1 tsp ★Honey
- Prepare Other:
- Take 2 bunches Soba noodles (preferably 'cha soba' [noodles flavoured with green tea])
- Make ready 1 tbsp Sesame oil
- Get 2 sheets Nori seaweed
- Make ready 1 Green onions or scallions
- Prepare 3 slice Lemon
- Take 1/3 worth Grated daikon radish
- Prepare Dipping sauce (1 serving)
- Make ready 1 tbsp Mentsuyu (3x concentrate)
- Make ready 5 tbsp Water
Tea Soba, soba infused with green tea, is the perfect way to try Uji's famous tea and indulge in a light meal at the same time. Look for Japanese soba noodles in the ethnic-food section of your supermarket. You can enjoy there a dish called Kawara Soba and other local specialties - including sake! - from Yamaguchi Prefecture. It was a forest dyed in darkness.
Steps to make Light but Festive Kawara-Soba with Tuna:
- Fry the canned tuna until the liquid is evaporated, and season with the ○ ingredients.
- Make 'usuyaki tamago' (thin sheet of cooked eggs) using one egg at a time with the ★ ingredients , and cut into thin strips.
- Prepare the grated daikon radish, green onions, lemon, and nori seaweed.
- Boil the soba noodles (for half the time instructed on the package) until al dente.
- Heat the sesame oil in a stove top or electric griddle, and lightly stir-fry the Step 4 soba noodles over medium heat.
- 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.
- Squeeze the grated daikon radish by hand, and roll into balls. Place round lemon slices on top.
- Enjoy with the mentsuyu which is diluted to your desired taste, lemon, and grated daikon radish.
Besides all the light around it. Lanterns hung from trees, glowing with a purple flame. Fireflies danced across the sky, making it seem lively. Cubes of tuna, black radish, and passionfruit coulis make for a lovely party app. Elegant, with gorgeous contrasting textures, this appetizer from chef Sebastien Archambault is a party showstopper.
So that is going to wrap it up with this special food light but festive kawara-soba with tuna recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
