Hijiki soba

40 minutes - 2 portions 1w1af2rv1l

After Japan opened itself to the world, Japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment, but the Japanese use it as a base for tomato sauces. Spaghetti 'Naporitan' was created just after World War II after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce, and served with seaweed.

While living in Tokyo, we spent many evenings at Saizeriya, a cheap Japanese food chain of family-style italian restaurants. I had my very first yoshoku-style(western style) pasta there.

This is a relatively simple recipe, and uses all of my favourite japanese condiments! If you've never had yoshoku pasta, i envy you. A world of creativity awaits!

Ingredients

Buckwheat noodles2 portionsDried hijiki2 tbspCarrots1Garlic2 clovesSoy sauce2 tbspMaple syrup2 tspMirin1 tbspTempeh60g or 1/4 of 240gSichuan peppercornsTo tasteBuckwheat noodles2 portionsDried hijiki2 tbspCarrots1Garlic2 clovesSoy sauce2 tbspMaple syrup2 tspMirin1 tbspTempeh60g or 1/4 of 240gSichuan peppercornsTo taste

Instructions

Put 2 tbsp of dried hijiki in a bowl and cover with a cup of water. Let re-hydrate for at least 30 minutes, drain.Bring a pot of water to a boil, add 2 portions of soba(buckwheat noodles) and give them a quick stir so they go underwater. Reduce heat to medium and cook for 5 minutes. Drain, rinse and transfer to a pot of cold water. Wash the noodles using your hands to remove the excess starch, drain and set aside.Julienne 1 carrot, chop 2 garlic cloves and cut 60g of tempeh into small cubes. I use noble bean original tempeh.

Sauce

Stir 2 tbsp of soy sauce, or tamari sauce, with 2 tsp of maple syrup and 1 tbsp of mirin together.

Cook

Heat a pan with a drizzle of oil at medium heat and sautee the garlic for a minute until fragrant. Add the tempeh as well as the julienned carrot and cook for 2-3 minutes.Pour the sauce and cook for an additional 5 minutes until the tempeh and carrots are cooked.Remove from heat and add the noodles, as well as the hijiki. Stir well and divide into 2 plates, season with some sichuan pepper.

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Ingredients

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