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Pink soba and Mentaiko
Course:
Main Course
Cuisine:
Japanese
Servings:
4
people
Author:
Steve Paris
Pink soba, stir-fried with pink surimi and topped with mentaiko, a spicy cured cod roe, makes for a visually striking dish - especially if you like pink! More importantly, it’s delicious.
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Ingredients
Noodles
200
g
pink soba noodles
kanesu soba
2
tsp
crushed or grated garlic
1
tsp
grated ginger
1
Tbsp
vegetable oil
450
g
assorted naruto kamaboko
Japanese surimi - the pink and white sort
30
g
Mentaiko
spicy cured cod roe, get from an Asian grocery
2
Tbsp
sesame seeds
2
tsp
roasted sesame seed oil
Tsuyu
200
ml
dashi
70
ml
soy sauce
70
ml
mirin
Garnish
30
g
Mentaiko
spicy cured cod roe, get from an Asian grocery
Assorted naruto kamaboko
get from an Asian grocery
Sea grapes
Instructions
Noodles
Bring a saucepan of well salted water to a boil.
Cook the kanesu soba according to the instructions on the packet. 5 to 6 minutes should do it.
Cool under running water and drain.
Toss with the sesame oil.
Tsuyu
Combine the ingredients in a saucepan.
Bring to a boil then remove from the heat.
Reheat if necessary before serving.
Assembly
In a large pan or wok, sauté the garlic and ginger in vegetable oil.
Add the naruto kamaboko and stir fry until heated through.
Add the noodles and 30 g of mentaiko and toss to combine and heat through.
Plate the noodles and top with the other 30 g of mentaiko. Drizzle over some tsuyu.
Garnish with sea grapes and a shrimp.
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