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.

Nagoya No Hitsumabushi Soba Sarada Maki (nagoya-style Hitsumabushi Soba Salad Roll)

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

  1. Boil the soba noodles according to package instructions, then rinse with cold water and drain.
  2. Prepare the eel by grilling it until it's cooked through, then cut it into thin strips.
  3. In a small bowl, mix the soy sauce, mirin, sugar, and sesame seeds to make a dipping sauce.
  4. 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.
  5. Roll the nori sheet tightly around the filling, then slice the roll into bite-sized pieces.
  6. 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