Soba Sushi Two Ways
I still remember the first time I tasted this dish as a child, when my parents took me to a famous shrine near my hometown. Soba sushi was the signature dish there, and restaurants near the shrine served it for lunch. This recipe makes two kinds of soba sushi: soba rolls and abura-age sushi. It has a lot of steps, but don’t worry, it’s not very complicated. The result is worth it: delicious finger food with layers of flavor and texture. Kampyo, the dried squash in the soba rolls, is a traditional ingredient with a delicate sweetness that you can find in Asian markets. Marinated abura-age is deep-fried tofu that opens up like pocket bread. Soba sushi is a perfect appetizer or party treat that will wow your guests. This dish also travels well, so you can add it to a lunchbox or picnic basket. You can also prepare this recipe up to a day ahead of serving. Just be sure to wrap it well and store in the refrigerator before serving.
Recipe information
Yield
serves 4
Ingredients
Braising Liquid
Vegetable Filling
Tamago Yaki
Braised Soba Noodles
Soba Rolls
Abura-Age Sushi
Preparation
Step 1
To prepare the braising liquid, combine the broth and sugar in a saucepan over high heat. Bring to a boil and stir until the sugar dissolves. Set the braising liquid aside, reserving 1/4 cup for the tamago yaki.
Step 2
To prepare the filling, place a large pot of water over high heat and bring to a boil. Add the kampyo and cook until soft, about 20 minutes. Drain.
Step 3
Combine the kampyo, shiitake mushrooms, carrots, and tofu with the remaining braising liquid and simmer over low heat until all the liquid has been absorbed, 30 to 35 minutes.
Step 4
Prepare an ice bath and place a pot of salted water over high heat. When the water comes to a boil, add the snow peas. Cook for 30 seconds, then remove and cool in the ice bath. Drain well and thinly slice.
Step 5
Separate the cooked kampyo from the other braised vegetables and set aside. Divide the rest of the vegetables in half. One part will be used to fill the abura-age, the other will be for the nori rolls.
Step 6
To prepare the tamago yaki, whisk together the eggs and the reserved 1/4 cup braising liquid in a bowl. Using a paper towel, lightly coat a 9-inch nonstick sauté pan with the oil and set the pan over high heat. Cook the egg in three batches. Once the oil is hot, add one-third of the egg batter to the pan, then decrease the heat to low and cook for 30 seconds. Gently tilt the pan to spread the egg into a thin layer like a crêpe, cooking for 1 minute. Carefully lift the edges to make sure the egg doesn’t stick, and cook until the bottom has caramelized, about 1 minute longer. Use a flat-bottomed spatula to flip over the tamago yaki; cook until the bottom is dry, about 15 seconds longer. Remove the tamago yaki from the pan and set it on a paper towel to cool. Repeat with the remaining egg batter in two more batches.
Step 7
Once all 3 tamago yaki have cooled, cut each into thirds, then thinly slice. Divide the sliced tamago yaki in half and set aside.
Step 8
To prepare the soba noodles, prepare an ice bath. Bring the broth and sesame oil to a boil in a small saucepan. Add the cooked noodles and cook for 10 seconds. Cool the noodles and broth together in the ice bath (place the entire saucepan in the ice bath). Once cool, divide in half.
Step 9
To make the soba rolls, begin by gathering the pickled ginger, the reserved cooked kampyo, half of the vegetable filling, half of the tamago yaki and half of the soba noodles. Then, divide each of these in half for making two rolls. Place 1 sheet of nori horizontally over a piece of plastic wrap (which should be longer and wider than the nori). Place half of the vegetable filling in an even, lengthwise row about 1 inch above the bottom of the nori. Now lay half of the kampyo along the length of the nori and cut to fit. Continue to layer with half of the tamago yaki, soba noodles, and pickled ginger. Using the plastic wrap as a guide, roll the nori from the bottom, being sure to create a tight roll. Keep the plastic on the roll so it stays secure.
Step 10
Repeat with the remaining portions of the vegetable filling, kampyo, tamago yaki, soba noodles, and pickled ginger to make another roll.
Step 11
Cut each roll in half, then cut each piece in half again to make 16 pieces total. Remove from the plastic before serving.
Step 12
To make the abura-age sushi, combine the remaining vegetable filling, tamago yaki, and soba noodles in a large bowl with the pickled ginger. Stuff each abura-age with 2 tablespoons of the mixture, being sure to leave enough room so the opening edges overlap. Set on a tray with the open side down.
