(Main) Soba Noodles - Sesame Sauce

# Buckwheat Noodles, 60 gram(s) (remove)
# *Sesame Seeds, 1 tbsp (remove)
# Sesame Oil, 1 1tsp (remove)
# Tamari Sauce, 0.33 tbsp (remove)
# Ginger Root, 1 tsp (remove)
# Garlic, 1 clove (remove)
# *Aji-Mirin, Kikkoman, 1 tbsp (remove)
# Scallions, raw, 4 tbsp chopped (remove)
# Maple Syrup, 0.5 tbsp (remove)
# Cucumber (with peel), 1 cucumber (8-1/4") (remove)

With sashimizu, each time the pot boils, you pour in a cup of cold water, repeating this procedure until the noodles are done. By lowering the temperature of the cooking water, this technique allows time for the noodles to cook through evenly. It only takes a few minutes longer to cook than by the usual method.

In a large pot, boil 3-4 quarts of water. Be sure there is still enough room for the 1-3 cups water to be added while cooking. Do not salt the water. Gradually scatter noodles into the pot. If too long to throw in, hold the noodles in the hot water until the submerged part softens, then swirl the pasta into pot. Stir slowly to prevent sticking.

When water returns to boil, add 1 cup cold water. Repeat process one to three times, depending on the thickness of the noodles being cooked. Meanwhile, test noodles constantly for doneness by biting into a single strand. Noodles should be firm, yet tender. Drain well. Immediately rinse in cold running water until surface starch has washed away. This is very important to keep noodles from sticking together. Drain.

Toast the seeds for 10 to 12 minutes, until they are a rich brown around the edges.

In a large mixing bowl, mix together the mirin, maple, soy sauce, garlic, ginger, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the cucumbers.

Let the dish sit for 30 minutes at room temperature before serving.


Number of Servings: 4

Recipe submitted by SparkPeople user RYEAXL1.