Furikake is a popular Japanese seasoning that is often sprinkled over rice dishes and in onigiri (Japanese rice balls), but did you know it is just as amazing when paired up with soba noodles?
We prepared this very quick and easy recipe for you - cold and refreshing soba noodles, perfect for the spring and summer season! We used the Seto Fumi Furikake with egg yolk flakes, but you can also use the Salmon Furikake or the Nori Komi Furikake (the latter is also suitable for vegans).
We hope you enjoy our recipe!
Recipe by: Crystal Michael
IngredientsEasy 25 m 2 serving
DirectionsPrep 15 m Cook 10 m
- Firstly, start by boiling your egg(s). For this recipe, it is preferred that the eggs are hard-boiled as we don't want the yolk to be runny, so boil them for about 10 minutes. Until the eggs are done, you can start prepping the rest of your ingredients.
- Next, chop the spring onions thinly into pieces.
- Wash the cucumber and cut it in long strips of about 7cm length. We won't be using the soft part of the cucumber with the seeds so you can throw it out.
- In a small bowl, mix the sauce ingredients: the sesame oil, soy sauce, rice vinegar and mirin and leave it aside.
- Heat water in a medium pot and bring to a boil. Add the soba noodles, stir and decrease heat. Continue to simmer for about 6-7 minutes.
- Put the noodles in a strainer and rinse thoroughly with cold water. Afterwards, drain the water completely and place the noodles in a mixing bowl.
- Add the sauce to the noodles and mix well using your hands to coat them evenly. Feel free to use gloves for this step.
- Add the Furikake and the chopped spring onion and mix again.
- Transfer the noodles to the serving bowls and top with a bed of cucumber strips, the boiled egg half and a sprinkle of sesame seeds!