Yuzu Kosho Soba Noodle Bowl Recipe
Yuzu Kosho Soba Noodle Bowl Recipe
from Chef Pam
2 bundles Shirakiku Zaru Soba Noodles
2 medium zucchini, cut into 1/2” thick slices lengthwise, grilled
1 medium Japanese eggplant (or globe eggplant), cut into 1/2” thick slices lengthwise, grilled
1 large red pepper, cut around the 4 sides of the pepper to get 4 pieces lengthwise, grilled
Essential Pantry Rice Bran Oil (enough to coat the vegetables to grill)
3/4 cup scallions thinly sliced on an angle
1/3 cup yuzu kosho dressing
Yuzu kosho dressing: (Yield 1/3 cup)
1 teaspoon Red Yuzu Kosho
2 teaspoons La Tourangelle Sesame Oil
3 tablespoons Kishibori Shoyu Sauce
2 teaspoons Essential Pantry Rice Bran Oil
1 tablespoon lemon juice
Directions:
1. Whisk all of the yuzu kosho dressing ingredients in a small bowl.
2. Reserve until ready to toss with the noodle bowl ingredients.
3. Lightly brush the zucchini, Japanese eggplant and red pepper with rice bran oil and season lightly with sea salt and black pepper.
4. Grill over medium-high heat until lightly charred, on both sides but not completely soft.
5. Place grilled vegetables on a sheet pan and refrigerate to cool.
6. After cooled, cut vegetables into medium-size dice and place in a large mixing bowl.
7. Put 6 cups of water in a large pot and bring to a boil.
8. Add the soba noodles and stir.
9. Once water reaches a rapid boil, decrease the heat and continue to simmer for 6-7 minutes, stirring occasionally, until al dente.
10. Drain.
11. Run noodles under cold water to cool; drain well and add to bowl with the grilled vegetables.
12. Add the sliced scallions and yuzu kosho dressing and gently toss until well incorporated.
Serve at room temperature.
