Light but Festive Kawara-Soba with Tuna

Light but Festive Kawara-Soba with Tuna

It's a kawara-soba (served on a heated kawara roof tile) with tuna instead of meat. The bottom layer is crispy and the top layer is soft. Eat this light soba noodle dish with lemon and grated daikon radish. It's very delicious.

Ingredients: 2 servings

Sweet and salty simmered tuna
Canned tuna
about 185 g
○Soy sauce
1 tablespoon
1 teaspoon
Kinshi tamago (finely shredded thin omelette)
a pinch
1 teaspoon
Soba noodles (preferably 'cha soba' [noodles flavoured with green tea])
2 bunches
Sesame oil
1 tablespoon
Nori seaweed
2 sheets
Green onions or scallions
3 slices
Grated daikon radish
about 1/3 worth
Dipping sauce (1 serving)
Mentsuyu (3x concentrate)
1 tablespoon
5 tablespoons


1. Fry the canned tuna until the liquid is evaporated, and season with the ○ ingredients.
2. Make 'usuyaki tamago' (thin sheet of cooked eggs) using one egg at a time with the ★ ingredients , and cut into thin strips.
3. Prepare the grated daikon radish, green onions, lemon, and nori seaweed.
4. Boil the soba noodles (for half the time instructed on the package) until al dente.
5. Heat the sesame oil in a stove top or electric griddle, and lightly stir-fry the Step 4 soba noodles over medium heat.
6. When they are coated with the oil, spread them evenly in the griddle, and arrange the tunna, kinshi tamago, nori seaweed, and green onions on top over medium to low heat.
7. Squeeze the grated daikon radish by hand, and roll into balls. Place round lemon slices on top.
8. Enjoy with the mentsuyu which is diluted to your desired taste, lemon, and grated daikon radish.

Story Behind this Recipe

I got a hint from Ms. Sakako's Kawara-Soba (Recipe ID: 803991), and managed to make delicious kawara-soba even without meat. It's perfect for light dinner. This is the best soba noodle dish I've ever eaten at home!