Lunch

Eggplant Miso & Sesame Charcoal Noodle Salad with Anchovy Oil & Burnt Yuzu

Name: Eggplant Miso & Sesame Charcoal Noodle Salad with Anchovy Oil & Burnt Yuzu
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 2 servings
Ingredients: 200 g charcoal buckwheat (soba) noodles; 1 large Japanese eggplant, sliced lengthwise into 4 planks; 3 tbsp white miso paste; 1.5 tbsp mirin; 1 tbsp sake; 1 tsp honey; 50 ml neutral oil; 6 anchovy fillets; 3 garlic cloves, minced; 3 tbsp sesame seeds (white + black mixed); 2 tbsp tahini; 1 tbsp rice vinegar; 1 yuzu (or 2 tbsp fresh yuzu juice); 2 sheets nori, cut into thin strips; 4 shiso leaves, sliced thin; sea salt and white pepper to taste; 1 tbsp toasted sesame oil

A composed cold noodle salad that sings with technique and contrast: toothsome charcoal buckwheat noodles tossed with charred miso-glazed eggplant, toasted sesame emulsion, and anchovy oil darkened with burnt garlic. Burnt yuzu and crispy nori finish a dish that tastes like summer in Kyoto.

923calper serving 26gprotein 101gcarbs 51gfat 18min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this