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Recipe of Perfect Light but Festive Kawara-Soba with Tuna

By Mom's Recipes 15 August 2020
Recipe of Perfect Light but Festive Kawara-Soba with Tuna
Recipe of Perfect Light but Festive Kawara-Soba with Tuna

Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a special dish, Light but Festive Kawara-Soba with Tuna. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Light but Festive Kawara-Soba with Tuna Recipe.

You can cook Light but Festive Kawara-Soba with Tuna using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Light but Festive Kawara-Soba with Tuna

  1. Make ready of Sweet and salty simmered tuna.
  2. It’s 185 grams of Canned tuna.
  3. It’s 1 tbsp of ○Soy sauce.
  4. It’s 1 tsp of ○Honey.
  5. Prepare of Kinshi tamago (finely shredded thin omelette).
  6. Make ready 2 of ★Eggs.
  7. Take 1 pinch of ★Salt.
  8. You need 1 tsp of ★Honey.
  9. Make ready of Other:.
  10. It’s 2 of bunches Soba noodles (preferably 'cha soba' [noodles flavoured with green tea]).
  11. You need 1 tbsp of Sesame oil.
  12. Take 2 of sheets Nori seaweed.
  13. Take 1 of Green onions or scallions.
  14. Take 3 slice of Lemon.
  15. It’s 1/3 of worth Grated daikon radish.
  16. Make ready of Dipping sauce (1 serving).
  17. It’s 1 tbsp of Mentsuyu (3x concentrate).
  18. You need 5 tbsp of Water.

Light but Festive Kawara-Soba with Tuna instructions

  1. Fry the canned tuna until the liquid is evaporated, and season with the ○ ingredients..
  2. Make 'usuyaki tamago' (thin sheet of cooked eggs) using one egg at a time with the ★ ingredients , and cut into thin strips..
  3. Prepare the grated daikon radish, green onions, lemon, and nori seaweed..
  4. Boil the soba noodles (for half the time instructed on the package) until al dente..
  5. Heat the sesame oil in a stove top or electric griddle, and lightly stir-fry the Step 4 soba noodles over medium heat..
  6. 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..
  7. Squeeze the grated daikon radish by hand, and roll into balls. Place round lemon slices on top..
  8. Enjoy with the mentsuyu which is diluted to your desired taste, lemon, and grated daikon radish..

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