Teriyaki Soba with Japanese Eggplant Oyster Mushrooms and Nori Threads

RECIPE

Serves 4

Wholesome buckwheat noodles give this otherwise light dish some hearty substance. The earthy soba also provides and interesting contrast to the delicate taste of the sea imparted by the nori. Japanese eggplant and mushrooms absorb the flavourful teriyaki sauce, which is nearly fat-free. In all, the dish is substantial yet surprisingly clean tasting, leaving you feeling restored, rather than heavily sated. With any luck, you have room for dessert!

Ingredients

• 1 lb (250 g) buckwheat soba noodles

• 2 tbsp (30 mL) vegetable oil

• 2 Japanese eggplants (I used 3 as they were smallish)

• 1/2 lb (225 g) oyster mushrooms

• 6 oz (180 g) snow peas

• 1 small head of sui choy (a.k.a. napa cabbage) , chopped

• 1 bunch scallions

• 1 tbsp (15 mL) sesame seeds, toasted

• 1 sheet nori seaweed (see hint)

Teriyaki sauce

• 2 tbsp (30 mL) minced ginger

• 1 cup (240 mL) soy sauce

• 4 tbsp (60 mL) mirin

• 4 tbsp (60 mL) brown sugar

• 1 tbsp (15 mL) sesame oil

• 1 tbsp  (15 mL) rice wine vinegar

• 1/2 tsp (2.5 mL) Shichimi Togarashi (Japanese hot chile powder)

Helpful hint

To cut nori threads, slice a sheet of nori in half and using a very sharp knife make fine thin slices. If you knife is not sharp enough try using a pair of scissors to cut the strips.

Instructions

1. Put a large pot of water on to boil to cook the noodles. Meanwhile, prepare the teriyaki sauce by whisking together all of the sauce ingredients in a small pot. Bring the sauce to a boil and simmer for 5 minutes. Set aside.

2. Next, prepare the vegetables. Slice the eggplant in half lengthwise and cut 1/4″ thick half-moon slices. Remove thick stems from the oyster mushrooms and cut the larger mushrooms in half. String the snow peas. Chop the sui choy into 1″ by 2″ rectangles. Slice scallions into 1-inch lengths on the bias.

3. When the water is boiling, add the noodles and 1 tbsp (15 mL) of salt. Strain when tender (about 8 minutes), toss with a light coat of sesame oil and keep warm.

4. While the noodles are cooking, stir-fry the vegetables. Heat a wok on high, add oil and heat. Add eggplant and mushrooms and stir constantly while sautéing. If the vegetables start to stick, add a bit of water (or sake) to the pan. When the eggplant and mushrooms are almost cooked, add remaining vegetables and continue tossing them while they fry. Add enough sauce to coat and cook until the snow peas are just done. Remove the vegetables with a pair of tongs and return the wok to the burner. Reduce the pan liquids over high heat until a thick sauce remains.

5. To serve, spoon vegetables over hot noodles, drizzle sauce over top and sprinkle sesame seeds and a stack of nori threads.