Stranger Foods

Photograph of Soy & mirin tuna on soba noodles.

JapaneseSoy & mirin tuna on soba noodles

Serves 4 | Prep 15 mins | Cook 15 mins

Soba means 'buckwheat' in Japenese and there are two types of soba noodles - the normal dark brown noodle with the natural colour of buckwheat and the green-coloured 'green tea' soba. You can use either, but the green tea version looks very pretty and gives a fresher, lighter taste to the dish.

Source: Lemongrass and Ginger

Ingredients

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Imperial

x0.5

400 g skinless tuna
125 ml shoyu
100 ml mirin
1 tbsp granulated sugar
1 cm piece root ginger, peeled and finely grated, pulp discarded, reserving the juice
1 tbsp sesame seeds
350 g cooked green tea soba or buckwheat soba noodles
1 tsp sunflower oil
1 spring onion, finely chopped, to serve

Instructions

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Bring a saucepan of water to the boil, then poach the tuna loin for to seal. Remove the tuna from the water, pat dry and transfer to a plate to cool for about .
Meanwhile, mix the shoyu, mirin, sugar and ginger juice in a large bowl. Add the seared tuna and thoroughly coat with the marinade. Cover with cling film and leave to marinade in the fridge for .
Heat a frying pan over a medium-high heat, then add the sesame seeds and dry fry for a few minutes until the seeds begin to pop. Tip onto a plate and leave to one side.
Remove the tuna from the marinade and strain the marinade into a small saucepan. Simmer the marinade over a medium heat for until slightly thickened, move from the heat and keep warm.
Heat the oil in a large frying pan over at high heat, then add the tuna and sear for on each side. The outer layer should be cooked and golden brown, but the inside should remain raw. Don't cook the tuna completely. Transfer the tuna to a chopping board. Angle a sharp knife at 45° to the surface and slice against the grain into 5 mm strips.
Meanwhile, while the tuna is searing, bring another saucepan of water to the boil and plunge in the soba noodles for a few seconds to heat through. Drain and divide the noodles into deep soup bowls, then top with the tuna. Drizzle the reduced marinade over the tuna and sprinkle over the toasted sesame seeds and spring onion. Serve hot or cold.

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