Soba Roll

Temple cuisine

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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Dipping sauce made of vinegar and soy sauce for the soba roll is the best for hot summer day.

Pre time:
15min
Cook time:
30min
People:
4
Calorie:
****kcal

 

*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml

INGREDIENTS

1:SOBA (Buckwheat noodle)……………320g(80gX4)

2:Cucumber……………1

3:Nori (seaweed)……………4 Sheets

 

Sauce

1:Vinegar……………1.5TBS

2:Soysauce……………2TBS

3:Wasabi ……………Wasabi

RECIPE

01

Weigh 80 grams of soba noodles and tie the end of the noodle with string (Closer to the end the better). Make 4 bunches altogether. Put the bunches of soba noodle into boiling water and boil them for 7~10 minutes (following the instruction as on the packet).

Slice the cucumber into half in lengthways and slicing into 4 pieces.

02
After they have cooked, rinse them in cold water and gently wash. Drain and place on a dry kitchen towel to remove excess water. Place down a bamboo mat and put a sheet of nori onto it. Put soba onto the edge of nori and spread the noodle, cut the string off the soba.

03
Put one or two cucumbers in the middle of the soba. Roll over and to form the roll. Slice soba noodle into six pieces and decorate onto the plate. Make the sauce by mixing soy sauce, vinegar and wasabi paste in a small plate and set aside.

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