Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, light but festive kawara-soba with tuna. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Great recipe for Light but Festive Kawara-Soba with Tuna. I got a hint from Ms. Sakako's Kawara-Soba, and managed to make delicious kawara-soba even without meat. This is the best soba noodle dish I've ever eaten at home!
Light but Festive Kawara-Soba with Tuna is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Light but Festive Kawara-Soba with Tuna is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook light but festive kawara-soba with tuna using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Light but Festive Kawara-Soba with Tuna:
- Take Sweet and salty simmered tuna
- Get 185 grams Canned tuna
- Make ready 1 tbsp ○Soy sauce
- Make ready 1 tsp ○Honey
- Prepare Kinshi tamago (finely shredded thin omelette)
- Prepare 2 ★Eggs
- Take 1 pinch ★Salt
- Make ready 1 tsp ★Honey
- Prepare Other:
- Get 2 bunches Soba noodles (preferably 'cha soba' [noodles flavoured with green tea])
- Get 1 tbsp Sesame oil
- Get 2 sheets Nori seaweed
- Take 1 Green onions or scallions
- Prepare 3 slice Lemon
- Take 1/3 worth Grated daikon radish
- Take Dipping sauce (1 serving)
- Get 1 tbsp Mentsuyu (3x concentrate)
- Make ready 5 tbsp Water
This is great if you want a tuna salad sandwich but don't or can't have bread, or also if you like sushi because it has a nice wasabi kick and a texture reminiscent of sticky rice. We enjoyed this flavorful and light salad. Hubby and I split a half-pound tuna steak, which was plenty. We aren't fans of fruit in salad, so I subbed avocado.
Steps to make Light but Festive Kawara-Soba with Tuna:
- Fry the canned tuna until the liquid is evaporated, and season with the ○ ingredients.
- Make 'usuyaki tamago' (thin sheet of cooked eggs) using one egg at a time with the ★ ingredients , and cut into thin strips.
- Prepare the grated daikon radish, green onions, lemon, and nori seaweed.
- Boil the soba noodles (for half the time instructed on the package) until al dente.
- Heat the sesame oil in a stove top or electric griddle, and lightly stir-fry the Step 4 soba noodles over medium heat.
- When they are coated with the oil, spread them evenly in the griddle, and arrange the tunna, kinshi tamago, nori seaweed, and green onions on top over medium to low heat.
- Squeeze the grated daikon radish by hand, and roll into balls. Place round lemon slices on top.
- Enjoy with the mentsuyu which is diluted to your desired taste, lemon, and grated daikon radish.
Hubby and I split a half-pound tuna steak, which was plenty. We aren't fans of fruit in salad, so I subbed avocado. I kicked up the spice with extra chile paste - awesome! The most common types of canned tuna at the store are "white" or "light" tuna. "White" tuna is albacore. "Light" can be skipjack, yellowfin, bigeye, or a combination. In a small bowl, combine the cream cheese, chili sauce, onion, garlic powder and hot pepper sauce until blended.
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