COLD TUNA SOBA

Ingredients:

200	grams	buckwheat noodles, cooked according to package directions
1 (140g)	pc	red cabbage, shredded and soaked in cold water
4 (60g)	pc	red radish, thinly sliced and soaked in cold water
1 (180g)	can	tuna in vegetable oil, drained
1 (120g)	bunch	cilantro, soaked in cold water
2	tsp	roasted sesame seeds
2	tbsp	sesame oil

Sauce

1/3	cup	light soy sauce
1/3	cup	mirin
1/3	cup	dashi or fish stock
1	tbsp	sugar
1 (40g)	pc	ginger, grated

Procedure:

Combine all sauce ingredients in a saucepan. Simmer for 2 minutes. Cool and refrigerate until use.
Rinse noodles in cold water and portion into 4 serving bowls.
Top with cabbage, radish, tuna and cilantro. Sprinkle with sesame seeds.
Divide sauce into 4 condiment bowls and add 1/2 tbsp sesame oil. Pour sauce into soba just before eating.

Makes 4 servings.

(Yield: 6 cups, 1-1/2 cups per serving)

Share This Recipe

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.