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Yield: 4 Servings
 Ingredients:
Cucumber Soba Noodles:
- 1 package soba noodles
- Salt
- Sesame oil
- ½ cucumber, sliced with a Japanese spiral slicer
(or julienned)
- 1 lime, juiced
- Salt and pepper
- 1 package honshimeji mushrooms, washed and dried
Mushroom Broth:
- 2 pounds white button mushrooms, washed and dried
- 1 bunch Thai basil
- 1 Tablespoon mushroom soy
Tempura Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup soda water
Tempura Ahi Tuna:
- 12 ounces cleaned ahi tuna
- Tempura batter
- Oil for deep frying
To Assemble and Serve:
- Micro basil
Method:
For the Cucumber Soba Noodles:
In a pot of salted boiling water, cook soba noodles
for 4 minutes, drain, cool on a tray, and drizzle with sesame
oil to avoid sticking. Add cucumber, lime juice, salt, and
pepper to noodles. Sautè honshimeji mushrooms in oil,
drain, and add to noodles. Reserve at room temperature.
For the Mushroom Broth:
Place mushrooms in a large pot, cover with water,
and boil until reduced to 3 cups. Add Thai basil and infuse
reduction for 5 minutes, strain through a cheese cloth, and
add mushroom soy.
For the Tempura Batter:
Mix flour, baking powder, and soda water to form
a batter.
For the Tempura Ahi Tuna:
Cut tuna into 8 blocks measuring 2x2x5 inches. Make
a small cut across the whole length of, but only halfway deep
into, the blocks and place 3 pieces of chives and 3 pieces
of pickled ginger in each cut. Dampen nori with water and
wrap around tuna, trimming off any excess. Heat oil to 375°F.
Coat each piece of tuna entirely in tempura batter, fry in
the oil for 3 minutes, remove from oil, drain on a paper towel,
and slice into 8 pieces.
To Assemble and Serve:
Divide Cucumber Soba Noodles into 4 bowls. Heat Mushroom
Broth, pour over noodles, and lay 2 pieces of tuna on top
in each bowl. Garnish with micro basil.
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