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Chilled Soba With Oysters (Jill Dupleix)

A community recipe by aussie_sarah

Not tested or verified by Nigella.com

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Introduction

A luxurious noodle dish for a hot day.

Ingredients

Serves: 4

Metric Cups

12 oysters (freshly opened)
400 grams soba noodles
2 spring onions
1 small cucumber
2 tablespoons japanese pickled ginger
500 millilitres water
2 teaspoons dashi powder
2 teaspoons dried wakame seaweed
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon sesame oil

12 oysters (freshly opened)
14 ounces soba noodles
2 scallions
1 small cucumber
2 tablespoons japanese pickled ginger
17½ fluid ounces water
2 teaspoons dashi powder
2 teaspoons dried wakame seaweed
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon asian sesame oil

Method

Chilled Soba With Oysters (Jill Dupleix) is a community recipe submitted by aussie_sarah and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To make dressing, bring water to the boil, and add dashi powder, mirin and soy, stirring. Remove from heat and allow to cool. Adjust seasoning to taste.

Fill a large pot three-quarters full with cold water and bring to a high boil. Add the noodles, separating them as they go in. Allow the water to return to the boil, then add a cup of cold water. Allow to return to the boil, then add a second cup of cold water. When the water boils once more, remove from the heat, drain the noodles, rinse under cold water, drain again and chill

Soak wakame in a small bowl of warm water for 15 minutes where it will expand like crazy. Drain and set aside.

Finely cut spring onion greens on the diagonal and set aside. Peel cucumber, cut in half lengthwise and scoop out seeds. Cut into thin slices, then again into matchstick lengths.

Toss cucumber, noodles, drained wakame and sesame oil together in a bowl,, and distribute among four Japanese bowls. Moisten each bowl with a spoonful or two of the dressing.

Top with chilled oysters, 3 per bowl, moisten with a little remaining dressing, and scatter with onion greens. Serve with Japanese pickled ginger.

To make dressing, bring water to the boil, and add dashi powder, mirin and soy, stirring. Remove from heat and allow to cool. Adjust seasoning to taste.

Soak wakame in a small bowl of warm water for 15 minutes where it will expand like crazy. Drain and set aside.

Finely cut scallion greens on the diagonal and set aside. Peel cucumber, cut in half lengthwise and scoop out seeds. Cut into thin slices, then again into matchstick lengths.

Toss cucumber, noodles, drained wakame and asian sesame oil together in a bowl,, and distribute among four Japanese bowls. Moisten each bowl with a spoonful or two of the dressing.

Top with chilled oysters, 3 per bowl, moisten with a little remaining dressing, and scatter with onion greens. Serve with Japanese pickled ginger.