Magical soba

This dish was rather a nifty creation, in my opinion.

Yusuke’s first task was to boil fresh bean sprouts: just a few minutes to retain a crunchy texture.

Next, he halved cherry tomatoes, removed the seeds, and sautéed them in a dry frying pan (they had enough liquid alone).

He set the tomatoes aside and repeated the sautéing with asparagus spears, again in a dry pan.

After the veggies were done, he boiled soba in plain water for about 4 minutes. Longer leads to mushiness!

He arranged the drained noodles on a plate, topping the pile with neatly placed bean sprouts, tomatoes, asparagus, and sliced avocado.

In the centre went glorious natto, sans the mustard sauce that comes in the package.

Last, we drizzled soba sauce over everything, sprinkled a bit of shichimi (spicy seasoning) and mixed it all up—after taking a picture, of course. The soba sauce had its usual components: water, dashi, mirin, sake, soy sauce, and a tiny bit of sugar.

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