Japanese Salad With Shiso Leaves Sake And Soba Noodles Recipes

JAPANESE SALAD WITH SHISO LEAVES, SAKE, AND SOBA NOODLES

Steps:

• Make the dressing: Cook soy sauce, sake, mirin, and 2 tablespoons water in a medium saucepan, stirring occasionally, over medium heat until bubbling, about 4 minutes. Add bonito flakes. Remove from heat, and let cool completely. Pour through a fine sieve into a small bowl; discard bonito flakes.
• Bring a large pot of water to a boil. Add noodles; cook according to package instructions, about 5 minutes. Drain, and rinse under cold running water.
• Arrange noodles in 4 serving bowls; drizzle each with 1 tablespoon dressing. Arrange nori, radish, shiso leaves, radish sprouts, and tempura crumbs around bowl. Serve with remaining dressing.

SEA BEAN SALAD WITH DAIKON AND CUCUMBER

Steps:

• 1. Cut the flesh of the cucumber into very thin noodle-like strips. Avoid the seeds by not cutting the very center of the cucumber. A mandoline works best, or use a knife and slice really thin.
• 2. Cut the daikon into the same thin noodle-like strips. Here there are no seeds, so you can cut through the entire vegetable.
• 3. Trim the roots of the scallions, then slice them into fine rings. Start at the white bottom and use about three-quarters of each scallion, until the leaves become much darker green and thicker.
• 4. Combine the remaining ingredients in a medium bowl to ensure they are well mixed, then add all of the vegetables. Toss to combine, then cover and place in the refrigerator to marinate for at least 30 minutes, but no longer than 24 hours or they will get mushy. Serve chilled.