Cooking with Kabin: Featuring Our Sunny Workshop!
Our Sunny Workshop in Kyoto offers an exceptional local culinary experience, combining fun and exciting hands-on plant-based cooking classes in a bright and inviting kitchen. We loved the warm and chatty atmosphere that felt like we were cooking with friends. The dishes are 100% animal-free and can be made gluten-free upon request. This time, they guided us through making a distinctive fusion dish: Mexican-Inspired Soba Noodles.
Explore the recipe below and book your own class at their website: www.oursunnyworkshop.com. Get ready for a culinary adventure where tradition meets innovation in a personable and inspiring setting. Cook, eat what you make, and enjoy some delightful and delicious surprises from the chef. Itadakimasu! 🌿🍜
Our Sunny Workshop's Mexican Spice Soba!!
Straight from the desk of Our Sunny Workshop~~
A refreshing Mexican-inspired soba dish, perfect for hot days.
The aroma of cumin, combined with salsa, intertwines with the soba, creating a delicious dish with a zesty lime kick.
Recipe for the Tsuyu Base:
- 40g Dried chickpeas
- 300ml Soy sauce
- 200ml Mirin
- 3 tablespoons Maple syrup
- 8g Kombu seaweed
- 15g Dried Shiitake mushroom
Process:
- Place all ingredients in a clean jar and let it sit in the refrigerator overnight.
- Transfer the mixture into a small pot, heat over medium until it reaches a boil, remove kombu seaweed after 2-3 minutes, reduce heat to low and cook for 5 minutes. Strain to remove shiitake mushrooms and beans. Your broth base is ready!
Recipe for the Noodles and Salsa:
- Noodle (Cold Mexican Spice Soba, 25 minutes)
- Fried Tofu:
- 1 package (300g) Firm Tofu
- 2 tablespoons Soy sauce or coconut aminos
- 2 tablespoons Sake or White wine
- 1 1/2 teaspoon Garlic powder
- 2-3 tablespoons Cornstarch
- Salsa:
- 1 medium Tomato
- 1 Cucumber
- 1/4 Red bell pepper
- 1/4 Yellow bell pepper
- 1 clove Garlic
- 1 tablespoon Lime juice
- 1 teaspoon Cumin powder
- 1/2 teaspoon Oregano
- 1/2 teaspoon Salt
- Other Ingredients:
- 1 small Eggplant
- 100ml Oil for frying
- Pinch of Salt
- 1 Lime
- 1-2 stems Cilantro
- 140g Buckwheat noodles
- Sauce:
- 1/4 cup Tsuyu no moto (see the recipe above)
- 3/4 cup Water
- 2 tablespoons Lime juice
Process:
1 |
Drain the firm tofu, place it in the freezer, and let it freeze overnight.
The next morning, take it out of the freezer and let it thaw.
Once completely thawed, remove any excess water pressing, tear it into bite-sized pieces by hand, and place them in a bowl.
Sprinkle soy sauce, sake, and garlic powder over the tofu and let it marinate.
2 |
Fill a large pot with at least 2 liters of water and bring to a boil over high heat.
In the meantime, prepare the other items.
Finely chop all tomatoes, cucumbers, and red and yellow bell peppers.
Place the above in a medium size bowl and mix with minced garlic, salt, cumin, oregano and lime juice.
3 |
Remove the stem from the eggplant and cut it into dice-sized pieces.
Heat oil in a frying pan and lightly fry the diced eggplant. Once cooked through, remove the eggplant from the oil and sprinkle lightly with salt.
Prepare the Manganji peppers by poking a few holes in them with a fork to prevent them from bursting while frying.
Lightly fry the Manganji peppers.
Next, fry the marinated tofu. Coat the tofu pieces, which have been marinated to let the flavors soak in, with cornstarch.
Once coated, place the tofu pieces in the hot oil. Fry until they turn golden brown and crispy on the outside, then remove them from the oil.
4 |
Pour Tsuyu no moto into a bowl and add water.
Stir in the lime juice and, if desired, cumin powder.
5 |
Place soba into the pot of boiling water. Make sure to closely follow the cooking instructions on the package.
After the soba noodles are finished cooking, strain and immediately remove the excess starch by rinsing gently under cold water. Wash the soba well until the cold water is no longer cloudy and the buckwheat noodles become slightly more firm.
Strain to remove as much water as possible.
6 |
Plate the soba noodles on a dish.
Pour the sauce over the soba noodles on the plate. Top with salsa, fried eggplant, and fried tofu. Garnish with the lightly fried Manganji peppers on top. Finally, add cilantro as a finishing touch.
Your dish is now complete! ENJOY!!
