During the early days of the Edo period, Soba Noodles became a solid solution to a thiamine blight that was destroying the Japanese masses. During the same period Dutch beer halls sprung up like so much buckwheat and led to the advent of those light crispy lagers that suck everywhere but at an Izakaya…
This missile in the barrage of plates that we executed last weekend in the southernmost southland was requested by the Bride and Groom. Going along with our globetrotting lineup, we had to oblige a shout out to the highly aesthetic glory of Japanese Cuisine. Rather than fiddle with tofu or fake fish, we went the route of the Soba noodle salad; a simple but platonic filler of the belly and a dish whose historic rise in popularity mirrors that of our favorite beverage: Beer.
1 pack soba noodles (10-12 oz.)
1/2 bulb ginger
4 scallions
1 Tbs. black sesame seeds
1 Tbs. white sesame seeds
1-2 sheets Nori seaweed
1/2 tsp. smoked salt
4 japanese cucumbers
1/4 cup grape seed oil
1/4 cup soy sauce
1 tsp. sesame oil
1 Tbs. rice wine vinegar
1 tsp. sugar
1 tsp. cracked peppercorns
1. Make dressing: In a large bowl mix soy sauce, grape seed oil sesame oil, sugar and black peppercorns. Pulse with handheld mixer until smooth and creamy. Add 1 cup chopped green onion tips. Let sit at least 12 hours.
2. Bring a large pot of water with a dab of sesame oil to boil and add the noodles. As soon as water returns to boil, check noodles and add a cup more of a water to break the boil. Stir and watch. Let cook about 5-10 minutes, remove and rinse with cool water. Set Aside.
3. Cut vegetables: Japanese cucumbers into slim half moons, scallions into long bias cuts, peeled ginger into thin matchsticks.
4. Toast sesame seeds, colors can be mixed. If your seaweed is raw add it to the sesame seeds with a touch of sesame oil and smoked salt. (If it is already smoked or toasted, which is hard to find, add it at the end for garnish.)
5. Toss the cool noodles with some grape seed oil and sesame oil to keep from sticking. Gradually add the veggies and then the dressing, mixing with tongs. Finally add sesame seeds and sea weed, saving some for garnish.
Beverage: Hitachino Nest Beer White Ale
Soundtrack: Soh Daiko-Taiko Drum Ensemble
