GREEN TEA SOBA WITH A TWIST
You’ll want second helpings of these comforting noodles with a savoury-sweet sauce from a recipe by ELVIS NG, sous chef garde manger of Carousel, Royal Plaza on Scotts.
200g green tea soba* 2 onions, sliced 400g sliced beef 1 tsp black pepper 1 litre water 500ml Kewpie Roasted Sesame Japanese Dressing 150ml bottled teriyaki sauce All ingredients are available at Isetan Scotts and Meidi-ya Supermarket. *You can use Hakubaku Organic Cha Soba.
For the garnish:
1 Japanese cucumber, julienned
1 carrot, peeled and julienned 2 stalks spring onions,
julienned 100g red cabbage, julienned 100g radish, julienned 100g beansprouts, blanched 1 tbsp sesame seeds 15g dried wakame (Japanese seaweed), soaked for 1min 100g daikon cress (optional)
1 Cook the soba in boiling water for 5min. Strain and soak in ice water for 1min to stop the cooking. Drain and set aside.
2 In a pot, sweat the onions over medium heat for 20min. Add the beef and black pepper and stir-fry for 2min on high heat.
3 Add the water, sesame dressing and teriyaki sauce. Turn the heat down to low and braise the beef for about 25min.
4 Portion the soba into 4 bowls. Pour the braised beef and sauce over. Top with all the garnish ingredients and serve.