Five minutes for attempted world domination
So that whole updating thing, uh, yeah. It's been five months, eh? I never really improved on that "remember to take pictures" thing when I cook. This time I did remember though, so that's some progress. Probably about the same amount of progress that the Edmonton Oilers are making in their "rebuild" but hey, it's a nonzero amount, right? (Yes I realize the irony as the Canucks spin into the abyss)
My parents came home from Hong Kong in February and brought a couple of presents. One was soba noodles, the other was ponzu sauce. I decided to finally get around to doing something with them. The result? Black sesame soba noodles with crispy kale.
- 300g soba noodles (two and a half bunches)
- 1 bunch of kale
- 1/2 cup black sesame seeds
- 1 tsp white sesame seeds
- 1 tbsp sugar
- 1.5 tbsp ponzu
- 1 tbsp mirin
- 1.5 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp chili oil
- 1/8 tsp chili powder or cayenne pepper
- pinch of red pepper flakes
- 1 leek, sliced into rings
- Olive oil
- Salt, pepper
- 1 egg per serving
- Toast sesame seeds over medium heat. Stir. Takes about 5 minutes.
- Rip apart kale into bite sized pieces. Sprinkle with oil, salt, pepper.
- Roast in oven at 350F for 10-15 minutes.
- Pour sesame seeds into your food processor. Pulse until gritty.
- Add sugar, ponzu, mirin, rice wine vinegar, chili oil, sesame oil, pepper flakes. Pulse until incorporated.
- Boil water for soba
- Cook soba until al dente. Reserve 1/3 cup of the noodle water.
- Rinse soba with cold water to stop cooking process.
- Mix reserved noodle water with sesame mixture.
- Fry egg, sunny side up.
- Plate noodles in bowl. Arrange egg on top, kale on top of that, chives on top of that.
- Break egg yolk over noodles and eat.
May the food be with you.