Nagoya No Hitsumabushi Soba Sarada Rapu (nagoya-style Hitsumabushi Soba Salad Wrap)
Nagoya no Hitsumabushi Soba Sarada Rapu is a delightful fusion dish that combines the flavors of Nagoya-style Hitsumabushi with the convenience of a salad wrap. This recipe is perfect for a light and refreshing meal, and it's easy to customize with your favorite ingredients.
Ingredients
- 4 servings of cooked soba noodles
- 1 cup of mixed salad greens
- 1/2 cup of sliced cucumber
- 1/2 cup of shredded carrots
- 1/4 cup of chopped green onions
- 1/4 cup of toasted sesame seeds
- 4 pieces of grilled eel (unagi)
- 4 sheets of nori (seaweed)
- 4 tablespoons of soy sauce
- 2 tablespoons of mirin
- 2 tablespoons of sake
- 2 tablespoons of sugar
- 1 teaspoon of grated ginger
- 1 teaspoon of wasabi
Instructions
- In a small saucepan, combine the soy sauce, mirin, sake, sugar, and grated ginger. Cook over medium heat until the sugar is dissolved. Set aside to cool.
- Divide the cooked soba noodles, mixed salad greens, sliced cucumber, shredded carrots, green onions, and toasted sesame seeds among the nori sheets.
- Place a piece of grilled eel on top of each noodle and vegetable pile.
- Drizzle the cooled sauce over the eel and noodles.
- Roll up the nori sheets to form a wrap, and serve with a side of wasabi.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 15g
Supplies
Saucepan Grill Knife Cutting board Bowl
Tools
Rolling mat (optional)
Serving suggestions
Serve the Nagoya no Hitsumabushi Soba Sarada Rapu with a side of pickled ginger and a cold glass of green tea.
Tips & tricks
For a vegetarian version, substitute the grilled eel with grilled tofu or tempeh.
Cost
$20