Sansai Soba Recipe Video
I hope you're hungry because today we will be cooking a healthy and hearty sansai soba. Sansai is a mix of mountain vegetables often used in Buddhist cuisine, but you can use any vegetables you have handy. This dish is a great way to enjoy your favorite vegetables. For an interesting addition, I have added toasted mochi for an interesting play on textures. I hope you enjoy this dish.
Ingredients
| Chicken thighs | 8 Ounce, cut into bite sized pieces (Boneless, skinless) | |
| Sansai | 1⁄2 Packet, drained | |
| Asparagus | 1⁄4 Cup (4 tbs), blanched | |
| Spinach | 1⁄4 Cup (4 tbs), wilted | |
| Soba noodles | 1 Packet | |
| Mochi | 1 , cubed (one block used) | |
| Eggs/Raw quail egg | 1 Medium (Hard boiled or soft boiled) | |
| For the soup base | ||
| Dashi | 2 Cup (32 tbs) | |
| Mirin | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
Things You Will Need
1. Cookie sheet - for broiling the mochiDirections
MAKING
1. In a medium saucepan add the dashi and heat it up to a simmer. Once the dashi is ready, add the rest of the ingredients for the soup base such as sugar, mirin and soy sauce.
2. Add the chicken pieces to the soup. Let it simmer while you get the rest of the ingredients ready.
3. In a large pot boil the soba as per the instructions in the package.
4. Cut the mochi block into 4 pieces and put them on a cookie sheet. Put under the broiler for a couple minutes. Mochi burns easily so you have to be careful. Once it toasts, it will puff up like when roasting marshmallows. Take them out when they are puffed and toasty brown.
FINALIZING
5. Take a large serving bowl, add a small piece of zest sliced off from a lemon (without traces of the white part). Put that in the bowl first. Next, add the soup and chicken followed by the soba.
6. After that, add your vegetables, the mochi and finally a halved hard boiled egg. If you are using the uzura, crack it open and gently place in the center of the arrangement. Put the mochi in such that it sits halfway under the soup so that the toasty side is dry.
SERVING
7. Serve warm.
NOTE
To veganize the recipe use vegetable stock instead of the dashi and omit the chicken and the eggs.
1. In a medium saucepan add the dashi and heat it up to a simmer. Once the dashi is ready, add the rest of the ingredients for the soup base such as sugar, mirin and soy sauce.
2. Add the chicken pieces to the soup. Let it simmer while you get the rest of the ingredients ready.
3. In a large pot boil the soba as per the instructions in the package.
4. Cut the mochi block into 4 pieces and put them on a cookie sheet. Put under the broiler for a couple minutes. Mochi burns easily so you have to be careful. Once it toasts, it will puff up like when roasting marshmallows. Take them out when they are puffed and toasty brown.
FINALIZING
5. Take a large serving bowl, add a small piece of zest sliced off from a lemon (without traces of the white part). Put that in the bowl first. Next, add the soup and chicken followed by the soba.
6. After that, add your vegetables, the mochi and finally a halved hard boiled egg. If you are using the uzura, crack it open and gently place in the center of the arrangement. Put the mochi in such that it sits halfway under the soup so that the toasty side is dry.
SERVING
7. Serve warm.
NOTE
To veganize the recipe use vegetable stock instead of the dashi and omit the chicken and the eggs.
Editors Review
Japanese Sansai Toba is one of the best complete meals and comfort food for the wintry months. In fact this veggie noodle soup is not only comforting, its very healthy and is perfect for the frugal chef. Watch this video for the details and stir it up tonight with whatever ingredients you have.Chef
