What do you serve with your soba noodles?
When you cannot decide what to do, how about making “Bukkake-Soba”?
Bukkake means “pile up everything” in Japanese, and that’s what I did for my lunch.
The main players were sauteed eggplant and zucchini, but the supporting players are also important.
These are some of my favorite supporting ingredients for my Bukkake-Soba: scallion, Japanese shiso, and grated radish.
You also need soup.
If you have a cute pot like this, you can separately serve soup in style.
Grated radish is important for both its taste and its beautiful pink color, which brightens up the whole dish visually and taste-wise.
Doesn’t this look tasty?
You can serve this soba hot, cold, or even at room-temperature.
So flavorful and satisfying.
You can always make your vegetables into tempura, but if you don’t want to go through the hassle (if you are like me), you can use sauteed vegetables and sprinkle store-bought fried onions.
100g cooked soba
– 1 cup water
– 3×3 inch dried Kombu
– 1 tablespoon soy sauce
– 1 tablespoon cane sugar
1/3 cup sauteed zucchini
1/3 cup sauteed eggplant
1~2 tablespoons fried onions
2 tablespoons chopped scallion
2 tablespoons chopped Shiso Japanese basil
2 radish, grated
1. Make soup. Combine water and Kombu in a small pot. Boil and then turn down to low heat. Add soy sauce, sugar, and salt. Mix well.
2. Serve soba in soup with sauteed vegetables, fried onions, scallion, Shiso, and grated radish.
Here is a picture of some of the flowers I got from the local farmers market last weekend.
I enjoy getting locally grown vegetables, but fresh flowers are also fun to look at at the market.
The prices are so reasonable, and I look forward to having more fresh flowers in our house.
Have a great weekend everyone!