| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
|
4 |
servings |
INGREDIENTS
| 1 |
|
Piece kombu seaweed -; (2") |
| 2 |
tb |
Bonito flakes; (fish flakes) |
| 5 |
ts |
Soy sauce |
| 3 |
ts |
Mirin |
|
|
Juice of 1/4 lime |
| 1 |
pk |
Soba noodles – (7 1/2 oz); green or plain |
| 1 |
md |
Carrot; peeled |
| 6 |
oz |
Daikon radish; peeled |
| 1 |
md |
Beet; peeled |
| 4 |
oz |
Japanese cucumber; peeled or julienned |
| 1/2 |
oz |
Snow peas or radish shoots |
| 2 |
|
Napa cabbage leaves; julienned |
|
|
Fresh grated ginger; for garnish |
INSTRUCTIONS
To make the dashi, bring 3 cups water to a boil in a small saucepan.
Wipe off the kombu, add to the boiling water, and let boil for 3
minutes. Add the bonito flakes, remove from the heat, and let sit for
30 minutes. Strain, then add the soy sauce, mirin, and lime juice;
chill.
Bring a large pot of salted water to a boil over high heat. Add
noodles, and cook until al dente, about 5 minutes. Drain in a
colander, and rinse with cold water to stop cooking.
Using a vegetable peeler, shave the carrot into long strips. Use a
Japanese turning slicer to cut the daikon radish and the beet into
beautiful curls, or cut into a fine julienne with a chef's knife of
mandolin.
Divide the noodles among four bowls. Divide the cut carrot, radish,
beet, Japanese cucumber, snow pea shoots, and napa cabbage leaves
attractively among the bowls. Pour in the dashi top each bowl with a
little grated ginger, and serve immediately.
Makes 4 servings.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 21 Calories (kcal); trace Total Fat; (2% calories from
fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 451mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Martha Stewart
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