Taegu Ocean Soba Salad

Featured in the Honolulu Star-Advertiser on December 11, 2019.

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Ingredients:

Taegu Ocean Soba Salad

  • 1 (10.58-ounce) package soba (Japanese buckwheat noodles), cooked according to package directions
  • 6 ounces seasoned taegu (Korean spicy codfish; available at the seafood counter at most supermarkets)
  • 1/2 pound seasoned ocean salad (available at the seafood counter at most supermarkets)
  • 1 pound imitation crabmeat, shredded
  • 2 Japanese cucumbers, julienned
  • 1/4 cup furikake (seasoned Japanese seaweed) or to taste
  • Chopped green onions for garnish

Dressing:

  • 1/2 cup low-sodium shoyu
  • 1/3 cup rice wine vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup local honey
  • 1/4 cup sugar
  • 1 tablespoon sesame seed oil
  • 2 teaspoons sesame seeds, toasted

Directions:

In a medium bowl, combine dressing ingredients; set aside.

In a large bowl; combine soba, taegu, ocean salad, crabmeat, and cucumbers. To serve, toss with furikake and dressing; garnish with green onions. Serves 10.

Tip: A simple way to toast sesame seeds is to put the seeds in a dry skillet over medium heat for about 3 to 5 minutes or until lightly browned, stirring occasionally.

Approximate Nutrient Analysis per serving:
380 calories, 14 g fat, 2 g saturated fat, 25 mg cholesterol, 1900 mg sodium, 50 g carbohydrate, 1 g fiber, 18 g sugar, 18 g protein

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