These crab soba noodles combine the delicateness of crab well with the earthiness of the buckwheat noodles and dashi, sweetness of anise and freshness of herbs.
Recently I was cruising the Vic markets looking for something new to cook up. I saw a tray of 4 local sand crabs for $10, which was a deal I couldn’t pass up. I’ve been on a Japanese food tip lately, since a new Japanese supermarket opened down the road.
- 1 cup crab meat
- 1 zucchini, julienned
- 2 teaspoons ginger & juices
- 1 teaspoon sugar
- 1 tablespoon mirin
- 2 teaspoon soy
- 1 teaspoon olive oil
- 2 teaspoons warm dashi
- 200g soba noodles
- 1 tablespoon wakame, added to 1/2 cup boiling water then drained and squeezed dry
- 1 tablespoon tarragon, finely sliced
- 2 tablespoons flat-leaf parsley, finely sliced
- 1/3 cup bonito flakes
Broth version – 1 tablespoon ponzu or lime juice mixed with 1 cup boiling hot dashi
Salad version – Replace tarragon with 2 tablespoons finely sliced mint leaves, 1 tablespoons chopped licorice pieces
Blanch zucchini and set aside.
In a small bowl, mix together the ginger and juices, sugar, mirin, soy and dashi and whisk until sugar has dissolved. Mixed in the olive oil. Then add to the crab and mix gently to combine and set aside.
For the broth version
Cook the soba noodles according to instructions and drain. Add zucchini to the noodles while they’re hot. In a large bowl, combine soba noodles, crab mixture, wakame, tarragon and parsley. Divide the soba mixture between 2 bowls. Gentle pour over 1/2 cup dashi each and sprinkle over bonito flakes.
For the salad version
Cook the soba noodles according to instructions and drain. Add crab mixture, wakame, mint, parsley and licorice and mix to combine. Divide the soba mixture between 2 plates. Sprinkle over bonito flakes and serve immediately.