Monday, August 5, 2013

Otsu Recipe and an Update!

So it's been forever since either Nikki or I have posted on the blog. We are both pregnant :) and, what do you know? Food just doesn't sound that good. We also both moved across the country from each other (sad!). 

I want to contribute a few of our favorite meals whether I have a picture or whether or not they are original; I think I'd rather just have the recipes and be able to share them with others. 

This is not an original recipe, however it is a delicious recipe from Heidi Swanson's book Supernatural Cooking (available at Anthropologie) with variations.

{Image from Heidi's Book, Supernatural Cooking}

Otsu (Soba Noodle Salad)


~Fresh ginger, cut into a 1 in cube, then diced into smaller pieces
1Tbsp honey
1/4 tsp cayenne
1/2tsp fine-grain sea salt
2Tbsp freshly squeezed lemon juice
¼unseasoned brown-rice vinegar
shoyu sauce (wheat-free soy sauce)
1Tbsp extra-virgin olive oil
3Tbsp toasted sesame oil
12oz dried soba noodles
1/2chopped fresh cilantro
1bunch green onions, thinly sliced
1cucumber, peeled and diced
¼cup roasted sesame seeds (mix black and regular- it looks beautiful)
1/2  red bell pepper, diced

Combine all dressing ingredients in a cuisinart. 

Cook the soba noodles according to package directions (boil water, add noodles, turn off heat and let the noodles cook just until tender, then drain).  

While noodles cook, combine all vegetables and sesame seeds in a bowl. Add noodles and dressing when desired. 

Note: while this Otsu is to be eaten cold, Dan and I like to eat it hot. We serve it with lightly steamed broccoli or the cilantro lime cabbage recipe that's also on this blog. 

{My modified version. Originally from the book Super Natural Cooking by 

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