Gomasio Avocado Soba Noodles Recipes
GOMASIO & AVOCADO SOBA NOODLES
Soba noodles, made of buckwheat flour, is thought to have originated in China and been brought to Japan around 2,500 years ago. Buckwheat is a highly nutritious grain, especially rich in vitamin B. The flour is produced including the skin of the grain, so that the flour takes on a unique flavor and turns a grayish color. This kind of flour is usually used to make the soba that is so popular in Japanese cuisine. Throughout Japanese culture, soba has been regarded as a frugal but special meal. Historically, people ate Soba noodles at the end of each month, called Misoka-soba, since Misoka means 'the last day of a month'. Misoka-soba was eaten to celebrate another month of working hard and having good health. Soba noodles are traditionally served either chilled with a variety of toppings, or in hot broth as a noodle soup. Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. We serve our chilled, tossed with a viniagrette and topped with crunchy, spicy and slightly salty gomasio- perfect for a light, spring dish.
Provided by Raw Spice Bar
Categories Low Cholesterol
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook soba noodles as directed on package. Once cooked, drain immediately and rinse with cold water until cooled.
- Transfer to serving bowl and combine cooled noodles with chopped carrots, cucumber and radishes.
- Combine soy sauce, lime juice, rice vinegar, sesame oil and crushed garlic in small bowl.
- Toss viniagrette with cooled noodles and vegetables.
- Top with chopped avocado and freshly ground spicy gomasio.
- Serve alongside grilled pork tenderloin. Enjoy!
Nutrition Facts : Calories 284.7, Fat 7.8, SaturatedFat 1.2, Sodium 468.1, Carbohydrate 49.8, Fiber 4.1, Sugar 1.8, Protein 9.6
GOMASIO (JAPANESE SESAME SEED CONDIMENT)
A condiment used in Japan much as you and I would use salt. I like this sprinkled on salad, sauteed greens, scrambled egg; but my favorite way is stirring some into my brown rice hot cereal! I use a Japanese suribachi to grind the seed mixture, but you can use a standard pestle and mortar or blender.
Provided by COOKGIRl
Categories Fruit
Time 20m
Yield 2 cups
Number Of Ingredients 3
Steps:
- NOTE: To save money, buy the sesame seeds either at the Asian market or in the bulk bins at your grocery store. The seaweed is optional. I always add it but omit it if you wish.
- In 10" clean, dry castiron skillet on medium heat lightly toast the salt and seaweed strip. The salt will turn a subtle greyish color.
- At this point, you can remove the kombu strip, cool slightly, then break up into small pieces. Return the seaweed pieces to the pan.
- Add the sesame seeds and toast about another 6-8 minutes or unti the seeds are light golden. Stir constantly while the seeds toast and watch carefully. If the seeds burn, you have to start over. Reduce heat if necessary.
- Remove pan from heat and allow seed mixture to cool.
- Grind the seeds in batches to the consistency of coarse cornmeal. Specifically this means that about 3/4 of the seeds will be ground and the remaining either partially ground or whole.
- Store in airtight container but DO NOT refrigerate. Use up within a month.
Nutrition Facts : Calories 825.1, Fat 71.5, SaturatedFat 10, Sodium 3504.1, Carbohydrate 33.8, Fiber 17, Sugar 0.4, Protein 25.5
JAPANESE SOBA NOODLES
Light and pleasant, soba noodles are a refreshing dish to eat. Try serving them with California rolls.
Provided by PalatablePastime
Categories Japanese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring pan of salted water to a boil; add soba noodles; cook 5 minutes.
- Add some cold water, then bring to a boil again, then cook until tender.
- Drain noodles and rinse in cold water.
- Arrange noodles on serving plates.
- Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes.
- Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove.
- Cool sauce by placing pan in ice.
- Cut toasted nori sheets into thin narrow strips and sprinkle over noodles.
- Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce.
- To serve, mix in either ginger or horseradish, in addition to green onions, daikon into the noodles at the table, then dip noodles into the sauce.
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