Soba Sushi Two Ways

Name: Soba Sushi Two Ways
Yield: serves 4
Ingredients: 1 cup Cold Soba Broth (page 43); 1/4 cup sugar; 1/2 cup kampyo (dried squash); 2 cups thinly sliced shiitake mushrooms; 1/2 cup thinly sliced carrots; 1/2 cup diced firm tofu; 8 snow peas, trimmed; 3 eggs; 1 tablespoon vegetable oil; 1 cup Cold Soba Broth (page 43); 1 teaspoon sesame oil; 1 cup cooked soba noodles, drained and cooled; 2 nori sheets; 1/2 cup kampyo (dried squash); 1 tablespoon minced pickled ginger; 1 tablespoon minced pickled ginger; 8 pieces marinated abura-age

December 9, 2011

I still remember the first time I tasted this dish as a child, when my parents took me to a famous shrine near my hometown. Soba sushi was the signature dish there, and restaurants near the shrine served it for lunch. This recipe makes two kinds of soba sushi: soba rolls and abura-age sushi. It has a lot of steps, but don’t worry, it’s not very complicated. The result is worth it: delicious finger food with layers of flavor and texture. Kampyo, the dried squash in the soba rolls, is a traditional ingredient with a delicate sweetness that you can find in Asian markets. Marinated abura-age is deep-fried tofu that opens up like pocket bread. Soba sushi is a perfect appetizer or party treat that will wow your guests. This dish also travels well, so you can add it to a lunchbox or picnic basket. You can also prepare this recipe up to a day ahead of serving. Just be sure to wrap it well and store in the refrigerator before serving.

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