SMOKED JAPANESE NOODLE SALAD
SMOKED JAPANESE NOODLE SALAD
Sauce
½ cup of soy (125ml)
1/3 cup of mirin (75ml)
1/3 cup of chicken broth (75ml)
3 tablespoons of sake (45ml)
Salt to taste
1 tablespoons of sugar (15ml)
2 tablespoons of scallion green, thinly sliced (30ml)
Smoked Vegetables
2 zucchinis, chopped
½ pound of oyster and shitake mushrooms, chopped
½ pound green beans, chopped
2 white onions, chopped
¾ cup carrots, julienne (175ml)
1 tablespoon sesame oil (15ml)
Season with salt
Season with black pepper
3 handfuls of hickory or apple wood, wood chips
Salad
10oz of soba noodles
¾ cup snow peas, whole (175ml)
In sauce pan, combine soy, mirin, chicken broth, sake, salt and sugar and bring to boil. Remove from heat. Add scallion greens and refrigerate.
Toss smoking vegetables with oil and season with salt and pepper. Place in BBQ basket.
Place 1 handful of wood chips (for a gas grill or all the wood chops if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat the grill to high heat on one side.
Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When smoke starts to billow out, reduce the heat to 100ºF. Place the vegetables over the cool side of the grill. Close the lid and leave to smoke for one hour. (vegetables should still be crispy)
Place soba noodles in pot of boiling water for 3 minutes. Add snow peas for 20 seconds. Drain and refresh under cold water.
Toss smoke vegetables with noodles and refrigerate. Serve with sauce.
Yield: 8 servings
Sauce
½ cup of soy (125ml)
1/3 cup of mirin (75ml)
1/3 cup of chicken broth (75ml)
3 tablespoons of sake (45ml)
Salt to taste
1 tablespoons of sugar (15ml)
2 tablespoons of scallion green, thinly sliced (30ml)
Smoked Vegetables
2 zucchinis, chopped
½ pound of oyster and shitake mushrooms, chopped
½ pound green beans, chopped
2 white onions, chopped
¾ cup carrots, julienne (175ml)
1 tablespoon sesame oil (15ml)
Season with salt
Season with black pepper
3 handfuls of hickory or apple wood, wood chips
Salad
10oz of soba noodles
¾ cup snow peas, whole (175ml)
In sauce pan, combine soy, mirin, chicken broth, sake, salt and sugar and bring to boil. Remove from heat. Add scallion greens and refrigerate.
Toss smoking vegetables with oil and season with salt and pepper. Place in BBQ basket.
Place 1 handful of wood chips (for a gas grill or all the wood chops if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat the grill to high heat on one side.
Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When smoke starts to billow out, reduce the heat to 100ºF. Place the vegetables over the cool side of the grill. Close the lid and leave to smoke for one hour. (vegetables should still be crispy)
Place soba noodles in pot of boiling water for 3 minutes. Add snow peas for 20 seconds. Drain and refresh under cold water.
Toss smoke vegetables with noodles and refrigerate. Serve with sauce.
Yield: 8 servings
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