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Chilled Soba With Oysters (Jill Dupleix)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A luxurious noodle dish for a hot day.

A luxurious noodle dish for a hot day.

Ingredients

Serves: 4

Metric Cups
  • 12 oysters (freshly opened)
  • 400 grams soba noodles
  • 2 spring onions
  • 1 small cucumber
  • 2 tablespoons japanese pickled ginger
  • 500 millilitres water
  • 2 teaspoons dashi powder
  • 2 teaspoons dried wakame seaweed
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 12 oysters (freshly opened)
  • 14 ounces soba noodles
  • 2 scallions
  • 1 small cucumber
  • 2 tablespoons japanese pickled ginger
  • 17½ fluid ounce water
  • 2 teaspoons dashi powder
  • 2 teaspoons dried wakame seaweed
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1 teaspoon asian sesame oil

Method

Chilled Soba With Oysters (Jill Dupleix) is a community recipe submitted by aussie_sarah and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make dressing, bring water to the boil, and add dashi powder, mirin and soy, stirring. Remove from heat and allow to cool. Adjust seasoning to taste.
  • Fill a large pot three-quarters full with cold water and bring to a high boil. Add the noodles, separating them as they go in. Allow the water to return to the boil, then add a cup of cold water. Allow to return to the boil, then add a second cup of cold water. When the water boils once more, remove from the heat, drain the noodles, rinse under cold water, drain again and chill
  • Soak wakame in a small bowl of warm water for 15 minutes where it will expand like crazy. Drain and set aside.
  • Finely cut spring onion greens on the diagonal and set aside. Peel cucumber, cut in half lengthwise and scoop out seeds. Cut into thin slices, then again into matchstick lengths.
  • Toss cucumber, noodles, drained wakame and sesame oil together in a bowl,, and distribute among four Japanese bowls. Moisten each bowl with a spoonful or two of the dressing.
  • Top with chilled oysters, 3 per bowl, moisten with a little remaining dressing, and scatter with onion greens. Serve with Japanese pickled ginger.
  • To make dressing, bring water to the boil, and add dashi powder, mirin and soy, stirring. Remove from heat and allow to cool. Adjust seasoning to taste.
  • Fill a large pot three-quarters full with cold water and bring to a high boil. Add the noodles, separating them as they go in. Allow the water to return to the boil, then add a cup of cold water. Allow to return to the boil, then add a second cup of cold water. When the water boils once more, remove from the heat, drain the noodles, rinse under cold water, drain again and chill
  • Soak wakame in a small bowl of warm water for 15 minutes where it will expand like crazy. Drain and set aside.
  • Finely cut scallion greens on the diagonal and set aside. Peel cucumber, cut in half lengthwise and scoop out seeds. Cut into thin slices, then again into matchstick lengths.
  • Toss cucumber, noodles, drained wakame and asian sesame oil together in a bowl,, and distribute among four Japanese bowls. Moisten each bowl with a spoonful or two of the dressing.
  • Top with chilled oysters, 3 per bowl, moisten with a little remaining dressing, and scatter with onion greens. Serve with Japanese pickled ginger.
  • Tell us what you think