Japanese Soba Noodles & Marinated Portobello Mushroom

Japanese Soba Noodles & Marinated Portobello Mushroom

If you were ever wondering if portobello mushrooms worked with Japanese food, the answer is yes... kind of. Tonight I had free reign in the kitchen as my mushroom hating girlfriend wasn't home. This resulted in the following:

Snow pea salad:

About 6 snow peas, cut into matchsticks

1 teaspoon sugar

3 tablespoons Sake

2 tablespoons Mirin (sweet rice wine) or sweet sherry

2 tablespoons soy sauce

1 teaspoon of sesame oil

Let the snowpeas marinade in this sauce for a while while you do everything else.

Roasted Portobello:

1 portobello mushroom

3 tablespoons Sake

2 tablespoons Mirin (sweet rice wine) or sweet sherry

2 tablespoons soy sauce

1 teaspoon of sugar

Bake the portobello at 180 degrees for around 20 minutes, or until it's cooked.

Soba Noodles:

Take about a handful of green tea soba noodles and add them to a pot of boiling water for no longer than 5 minutes, the noodles I used were really thin so I didn't want them to over cook. You want them just undercooked enough.
For the sauce, I simply made another batch of the snow pea dressing (above) and added:

• 2 tablespoons of rice wine vinegar.
• Half teaspoon of grated ginger
• Clove of crushed garlic
• 1/4 cup cooked edamame beans (shelled)

Once the noodles are done, drain the water, add the sauce and stir through until its heated. To serve I added shallots and roasted sesame seeds.