Description
Citrusy ponzu sauce and sesame seeds lay over thinly slices ahi and melon sashimi. A fresh, light meal made complete with buckwheat soba noodles.
Ingredients
Scale
- 2.5 ounces fresh maguro or ahi tuna (make sure this is ‘Sushi Grade,’ meaning it is ok to eat it raw. You can typically find this at your local Japanese market or the seafood section of your supermarket)
- 1 piece of ripe cantaloupe (3 inch x 3 inches)
- Fresh mint (the baby leaves)
- 2.5 ounces soba (1/3 of the bag shown above)
- 2 tablespoons ponzu sauce
- Drizzle of sesame oil
- Sesame seeds (garnish, optional)
Instructions
- Take your sharp butcher knife to the tuna and slice each piece as thinly as possible without breaking it – 1/4 inch (width) rectangular pieces do well.
- Slice your cantaloupe to a similar thickness (1/4 inch)
- Boil a pot of water and put 2-3 ounces of soba into the pot or (1/3 package); boil until it texture is nutty, soft but still firm (~5-6 minutes). Keep an eye on on it though. When ready, put noodles in colander and run it under cold water to stop the cooking process. Drain and set aside.
- Arrange soba noodles on plate. On top of the noodles, arrange maguro tuna slices, melon slices, alternating each component.
- Place small mint leaves on top.
- Drizzle with ponzu & sesame oil. Garnish with toasted sesame seeds if you’d like)
- Category: Main