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Recipe for :

Soba noodles with grilled tuna and soy / ginger dressing
 

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

Ingredients

1 cup Chicken broth
1 tbspn Olive oil
8 x 4 oz. tuna steaks 1/2 inch thick
3 tbspns Minced garlic
2 1/2 Inch piece of fresh ginger peeled and minced
1 cup Rice vinegar
2/3 cup Soy sauce
1 1/2 tbspns finely grated lemon zest
1 tspn minced serrano chile or 1/2 tspn Crushed red pepper
1 tspn Sugar
6 Scallions, thinly sliced
1 lb dried soba noodles or rice noodles or linguine
1/4 cup Minced fresh chives
1 tbspn Minced fresh mint
Sprigs of mint for garnish

Method

Rub tuna steaks with oil and season with salt and pepper. Set aside. In a small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add the garlic and ginger and cook, stirring until slightly colored, about 1 minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest. Add the chile and sugar and bring to a boil. Remove from the heat and stir in the scallions and keep warm.

To cook soba:
Bring a large pot of water to a boil. Add the noodles, stir until it comes to a second boil. Reduce to medium-high heat and continue boiling for 5 - 8 minutes or until tender but firm to the bite. Drain in a colander. Rinse thoroughly with cold water. Drain.

Grill the tuna for about 5 minutes, turning once, until charred on the outside and pink in the middle. Transfer to a plate and keep warm. Cook the noodles and toss with half of the soy sauce mixture. Mound the noodles on 8 warm plates. Place the tuna on the noodles and spoon the remaining sauce over. In a small bowl, toss the remaining zest with the chives and minced mint and sprinkle over each serving. Garnish with mint and serve immediately.

Serves 4

Enjoy!
Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".

 
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