Soba lunches
One of my favorite weekday bulk lunch preps is soba.
On Sunday, I boil a pot of soba noodles. I also make a big batch of mentsuyu, chop some green onions, and bag some shredded nori and katsuobushi. These form the base of my soba lunches, which I take every day for home lunch on weekdays.
To make things interesting for daily variation, I top with either grated daikon, or grated yamaimo as the first "variable topping".
The last variable topping is the thing that adds a lot of taste. I can vary this ingredient up every day of the week - natto, ume, mentaiko, nametake, mekabu or mozuku. I haven't yet tried, but want to try, adding things like julienne shiso leaves, tororo konbu, shio konbu, yuzu, wakame, etc.
Here are some of my variations:
Mentai tororo soba:
Ume oroshi soba:
Nametake oroshi soba:
Natto oroshi soba:
On Sunday, I boil a pot of soba noodles. I also make a big batch of mentsuyu, chop some green onions, and bag some shredded nori and katsuobushi. These form the base of my soba lunches, which I take every day for home lunch on weekdays.
To make things interesting for daily variation, I top with either grated daikon, or grated yamaimo as the first "variable topping".
The last variable topping is the thing that adds a lot of taste. I can vary this ingredient up every day of the week - natto, ume, mentaiko, nametake, mekabu or mozuku. I haven't yet tried, but want to try, adding things like julienne shiso leaves, tororo konbu, shio konbu, yuzu, wakame, etc.
Here are some of my variations:
Mentai tororo soba:
Ume oroshi soba:
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