Seafood Soba
Ingredients
- 300 gsoba noodles (dry)
- 200 gShrimp (peeled)
- 150 gLoligo vulgaris (in rings)
- 1 pcCarrot (finely julienned)
- 1 pcLeek (white part only, sliced)
- 1 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced for garnish)
- 150 mldashi stock
- 3 tbspsoy sauce
- 2 tbspmirin
- 2 tbspSake or rice alcohol
- 1 tbspSesame oil (for finishing)
- 1 tspGinger ground
- 15 gFresh ginger (grated or finely minced)
Method
Earthy buckwheat noodles coated in a reduced, umami seafood sauce. Shrimp are translucent and tender, calamari firm but not rubbery, all brightened by the crunch of flash-seared vegetables.
- 1
Plunge the soba noodles into boiling water. They should remain al dente as they will finish absorbing the sauce later. Drain and rinse immediately with cold water to stop the cooking and remove the starch.
- 2
In a smoking wok with a drizzle of oil, sear the shrimp and squid. As soon as the shrimp become opaque and pink, remove them. They should remain juicy in the center.
- 3
Add the garlic, fresh ginger, leek, and carrots. Sauté without browning. The goal is to keep a firm texture. Add the ground ginger at the end of sautéing.
- 4
Deglaze with sake and mirin to loosen the juices. Pour in the dashi broth and soy sauce. Reduce by half until the sauce coats the spoon. Return the noodles and seafood to the wok so they soak up the juice.
Frequently asked questions
How do you get this dish right?
- The secret lies in rinsing the soba in cold water to remove the gummy starch.
- Do not overcook the calamari, or it will become rubbery. Thirty seconds on high heat is enough.
How long does this dish keep?
Eat immediately. Soba loses its texture and absorbs too much sauce in the refrigerator.
