How to make Soba Maki with Chef Akira Back
When sushi meets soba
Have you ever heard, seen or eaten a sushi roll made with soba noodles? Actually, you might have if you've ever visited Akira Back Jakarta in our (kind of) neighbouring country. It's one of Chef Akira's many successful restaurants with his signature cooking style stamped on it. But the popular chef, who gained a huge celebrity status after appearing on Iron Chef, has an exciting stint coming up later this month at both PER AQUUM resorts in the Maldives. While some of us might not be able to make it, Chef Akira has gladly revealed his recipe for a delicious plating of soba maki for a taste of his hand at cooking.
1 Bundle Japanese Buckwheat noodle (soba)
1 pc Roasted Nori Sheet
40 g Fresh blue Crab meat
2 Tbsp Kewpie mayo
4 pcs Cherry Tomatoes, quartered
5 g Sliced Red Onion
2 g Julienne/Slivered Scallions
2 g Micro Cilantro
30 g Fresh Salmon, Sashimi Grade, cut into large dice
5 g Caviar
60 g Soba Dashi (traditional japanese cold soba broth)
Lomi lomi sauce: Blend all ingredients in a blender
150 g Red onion
20 g Shiragiku/rice vinegar
20 g lemon Juice
10 g Fine Granulated Sugar
20 g Black Pepper
20 g Aji Amarillo (Peruvian yellow chili paste)
200g Grape seed oil
To taste Salt
1. Cook soba noodle in boiling water and shock in ice water. Strain and pat dry.
2. In a small bowl, mix the crab meat with Kewpie and togarashi.
3. Lay out the cooked noodle on top of a nori sheet, as if you are making a sushi roll. Cut into 4 pieces and place it on a chilled plate.
4. Spread out the crab meat mixture in the middle of the noodle and roll it up. Use the noodle as a "glue" for the nori by squishing it against the edge of nori.
5. On a mixing bowl, toss the salmon, onion and cherry tomatoes together.
6. Place the salmon mixture on top of soba "roll".
7. Garnish with scallions and micro-cilantro.
8. Pour the soba sauce over when you are ready to eat.