Think Hawaii'an poke bowl, but with soba noodles in place of rice. This makes for a Japanese take on the healthy, colourful bowl.
- 200 g sashimi grade tuna fillet
- 100 g dried soba noodles
- ½ cup diced cucumber
- ¼ cup shredded carrot
- 1 radish, thinly sliced
- ¼ cup podded edamame
- ½ avocado, sliced
- ½ tbsp black sesame seeds
- 1 tsp finely sliced spring onion
- 60 ml (¼ cup) soy sauce, plus a dash extra for the noodles
- 2 tsp sesame oil, plus a dash extra for the noodles
- 2 tsp rice vinegar
- 2 tsp honey
- 1 tsp finely grated ginger
- 60 ml (¼ cup) Japanese mayonnaise (kewpie)
- ½ tsp sriracha
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 15 minutes
- For the marinade, place all the ingredients in a bowl and stir to combine.
- Using a very sharp knife, cut the tuna into 5 mm cubes. Add the tuna to the marinade, toss to combine and stand to marinate for 15 minutes.
- Meanwhile, bring a saucepan of water to the boil. Add the dried soba noodles and cook for 2½ minutes. Immediately drain and transfer to a bowl of cold water to stop them cooking. Drain again, then place in a bowl and toss with a dash of sesame oil and soy sauce.
- For the spicy mayo, combine the mayo and sriracha in a bowl, then season with salt and pepper. Spoon the spicy mayonnaise into a zip-lock bag and cut the tip off.
- Divide the soba noodles between two large bowls. Spoon the tuna onto one part of the noodles. Surround the tuna with piles of cucumber, carrot, radish, edamame and avocado. Drizzle the spicy mayo over the top and sprinkle with black sesame seeds and spring onion.
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Photography by Adam Liaw.