Name: Buckwheat Noodles with Fresh Tomato Sauce
Yield: Serves 4
Cuisine: Japan
Ingredients: 1 small clove garlic, peeled and minced; ½ small yellow onion, peeled and diced; 10–12 ounces dried soba (Japanese buckwheat noodles) OR 1 pound fresh whole-wheat noodles; 1 pound plum tomatoes (fresh ones are best, but use drained, canned plum tomatoes if fresh are unavailable); 4-5 leaves fresh shiso (flat-leafed Japanese herb) or 10–12 leaves fresh mint; 1 tablespoon olive oil; 1 teaspoon mirin (syrupy rice wine); ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

The inspiration for this bicultural pasta came from Cafe Seiyoken, a chic New York establishment that prides itself on making waves on the culinary shores of the American east coast.

Ingredients

1 pound plum tomatoes (fresh ones are best, but use drained, canned plum tomatoes if fresh are unavailable)
1 tablespoon olive oil

Method

Bring a pot of water to a boil and, one at a time, blanch the tomatoes for 4–5 seconds. Transfer the tomatoes to a bowl of cold water. Slice them in half and peel off the skins. Coarsely chop the tomatoes and set aside.

Heat the olive oil in a heavy-duty skillet, then sauté the garlic and onion over medium heat until the vegetables are fragrant and translucent. Add the chopped tomatoes

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Buckwheat Noodles with Fresh Tomato Sauce

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