Sizzling Matcha Soba with Toppings in my Tagine-style donabe , Fukkura-san. The dish is inspired by a popular local dish in Yamaguchi Prefecture in Japan, and with my donabe , this is a delightful one-pot dish to serve right out of it at a table. Feel free to change the toppings to whatever you like. Also for the soy sauce, you can use your choice of soy sauce (I especially like Black Garlic Soy Sauce or Smoked Soy Sauce) for variation.
Vegan option
Omit Egg and Smoked Salmon or replace with other plant-based toppings.Equipment
Fukkura-san LargeServings
2 - 3Ingredients
- 6 oz (180 g) dry soba (matcha green tea soba is used for this dish), cooked a couple of minutes shorter than the package instructions, rinsed in cold water, and drained well
- 2 large eggs
- Extra virgin olive oil
- 5 oz (150 g) shimeji mushrooms
- 4 oz (120 g) smoked salmon
- Micro greens
- 3 tablespoons soy sauce
- 1 1/2 tablespoons mirin
Procedure
- To make the egg crepes, beat the eggs in a small bowl. Heat a medium pan over medium heat and rub some oil. Add half of the beaten eggs and move the pan so it will spread evenly. Once the surface is not runny, gently flip by inserting chopsticks under the crepe and lift. Turn off the heat immediately and transfer to a cutting board. Repeat the process. Pile the crepes and cut in half and stack. Roll into a log and thinly slice into shreds.
- Add 2 tablespoons of olive oil and mushrooms in the skillet of Fukkura-san, and sauté for a couple of minutes over medium-high heat.
- Add the soba and spread evenly. Cover with the lid and continue to cook for 2 – 3 minutes.
- Stir, and arrange the shredded egg crepes and smoked salmon on top. Garnish with the micro greens. Combine the soy sauce and mirin. Pour the sauce into the donabe, and let it sizzle. Serve immediately.
Egg crapes are cut in to fine shreds.
Simple and delightful!
