ONAKA: Vibrant Recipes from a Wholesome Restaurant by Rosalind Lim

Author:Rosalind Lim [Lim , Rosalind]
Language: eng
Format: epub, azw3
ISBN: 9789814615532
Publisher: Epigram Books
Published: 2017-07-03T22:00:00+00:00

Practically anyone can enjoy this dish: vegetarians (even strict ones who don’t eat garlic or onions), vegans, the lactose intolerant and the gluten intolerant. Surprisingly, most of the people who order this dish at ONAKA are meat eaters, testament to the genre-defying goodness of a simple mushroom-and-noodle combination.

ROASTED MUSHROOM SOBA

Roasted mushrooms

200 g button mushrooms, de-stemmed and halved

100 g shimeji mushrooms, separated

100 g shiitake mushrooms, de-stemmed and sliced

Sea salt and freshly ground black pepper

Olive oil, for drizzling

250 g whole buckwheat soba

Olive oil, for frying

½ cup mirin (Japanese sweet cooking wine)

2 cups mushroom tea (p.126)

2 tbsp tamari (p.29) or shoyu (contains gluten)

Sea salt

Truffle oil, for drizzling

1 cup shredded nori

Wasabi sprouts, to garnish (optional)

Serves 4

1. To make the roasted mushrooms, preheat your oven to 180°C. Lay the mushrooms on a roasting tray and season well with salt and pepper. Drizzle generously with the olive oil and roast for 15 minutes. Allow the mushrooms to cool.

2. In the meantime, cook the soba according to the manufacturer’s instructions. Drain the soba and set aside.

3. When ready to eat, heat up the olive oil over medium-high heat in a large frying pan. Add the roasted mushrooms and fry for 1 minute. Add in the mirin and mushroom tea, then season with the tamari and salt. Mix well and allow to warm up for 1 minute more.

4. Divide the cooked soba across four bowls and pour the hot mushroom soup over. Drizzle with truffle oil and garnish with the nori and wasabi sprouts.

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