My sincere apologies to the Japanese people; I cheated on the soup base for the noodles. I diluted bottled, straight, soba tsuyu with water to make it. So easy but good. I did wash and rinse the noodles for a ridiculously long time, though and made the quail eggs from scratch, but not with the recommended tea. One of those couldn’t be bothered days. Still, rave review from good old Jade. I’m taking a nap after I post this 🙂
Gunpowder Tea Quail Eggs
30 quail eggs
3/4 cup soy sauce
2 star anise
2 tbsp gunpowder green tea
1 tsp sugar
1 tsp salt
2 tbsp black peppercorns
Cover the eggs with three inches of water, bring to a boil, remove from flame and cover for 5 minutes. With a slotted spoon, remove the eggs from the water and crack the shell all over with the back of a spoon or knife. Set aside.
Mix the rest of the ingredients together, then add to the egg water, mixing well. Put the eggs inside, cover, cool, then refrigerate overnight.
Green Tea Soba Noodles
2-3 bundles of green tea soba noodles, cooked, washed and rinsed
Blanched Chinese cabbage leaves
Gunpowder tea quail eggs, shelled and cut in half
Spicy, wild sesame seed shrimp http://atomic-temporary-17826715.wpcomstaging.com/2012/07/05/spicy-wild-sesame-seed-shrimp/
1 cup straight soba tsuyu
3 cups water
Fried seaweed
Place the noodles in serving bowls and top with the cabbage, quail eggs and shrimp. Bring the tsuyu and water to a boil, then ladle over the noodles and toppings. Sprinkle on some fried seaweed.
Strangely enough, your visit to the US has given a very oriental feel to your cooking. Are these more ingredients that travelled with the ribs in your case?
Yes Roger.
Also satisfying a craving for “healthier” 🙂
Looks fantastic! I bet the quail eggs came out nice and smoky. Is that a green glass in the background? For a minute I thought it was a giant glass of absinthe and I got excited.
The quail eggs were very nice but didn’t get that marbled look that I like. A giant glass of absinthe wouldn’t gone over big 😉
Would have.
The absinthe would have made for an interesting nap 😉
For sure 🙂
I’m not certain where I’d get quail eggs here.. they’re most unusual, particularly the way you’ve cooked them. Quite unique for me!
If you could get the ones in jars or cans (bleah), you could try boiling them in the liquid for about 3 minutes, then allowing them to sit overnight. That would give you the flavor, I think.
Tea for two with 30 quail eggs – did you nap while Jade watched Cool Hand Luke?
It looks and sounds fab and I bet I could eat 15 eggs no problem 😉
They are small 🙂
Great to see you back to your best.
Conor
Thank you Conor.
Very interesting. I’d love to try it one day.
Looks great! Every time you post a dish with quail eggs it makes me think that there has to be someone here in Southern Oregon who sells them… I just love quail eggs :).
No quail eggs? Time to relocate 🙂
No need to apologize. The recipe has gunpowder in the title. It has to be good.
Thank you Greg.
Thats a really nice bowl of soba!
The noodle washing is sort of off putting but well worth it.
Gorgeous – I could just eat a bowl full right now!
Thank you Chica.
Love this noodle dish! I don’t drink green tea so I will have to use normal soba and omit green tea powder but what a lovely presentation, too!
Soba is good whatever kind, as long as you wash the noodles until squeaky.
Hello!
I couldn’t find your email address, so decided to leave a comment here. Just wanted to let you know that we featured your recipe in an article titled ‘Ten Fat Burning Foods…’ on Velvet Aroma blog as part of our series of summery posts this month. 🙂
Here is the link to the article in case you are interested: http://blog.velvetaroma.com/2012/07/ten-fat-burning-foods-to-get-your-swim-suit-body/
Velvet Aroma is a website that connects bloggers to readers based on a mutual match between readers food interests and a food blogger’s posts.
We’d love for you to come on board as a featured blogger on our website itself. You can find out more about Velvet Aroma here: http://www.velvetaroma.com/support/tour/
Take care,
Raj
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