Nagoya No Hitsumabushi Soba Sarada Maki (nagoya-style Hitsumabushi Soba Salad Roll)
Nagoya no Hitsumabushi Soba Sarada Maki is a delightful fusion dish that combines the flavors of Nagoya-style Hitsumabushi with the freshness of a soba salad roll. This recipe is perfect for a light and refreshing meal, and it's great for sharing with friends and family.
Ingredients
- 4 sheets of soba noodles
- 1 cup mixed salad greens
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 cup cooked edamame
- 4 pieces of grilled eel (unagi)
- 4 nori seaweed sheets
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 teaspoon sesame seeds
Instructions
- Boil the soba noodles according to package instructions, then rinse with cold water and drain.
- Prepare the eel by grilling it until it's cooked through, then cut it into thin strips.
- In a small bowl, mix the soy sauce, mirin, sugar, and sesame seeds to make a dipping sauce.
- Place a sheet of nori on a bamboo sushi mat, then arrange a portion of soba noodles, mixed greens, cucumber, carrot, edamame, and eel on top.
- Roll the nori sheet tightly around the filling, then slice the roll into bite-sized pieces.
- Serve the rolls with the dipping sauce on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 15g
- Fat
- 8g
Supplies
Bamboo sushi mat Small bowl
Tools
Grill
Serving suggestions
Serve the Nagoya no Hitsumabushi Soba Sarada Maki with a side of pickled ginger and a cold glass of green tea.
Tips & tricks
For a vegetarian version, you can substitute the eel with grilled tofu or mushrooms.
Cost
$20