There are several recipes and sauces that I prepare by feel instead of by measuring, simply because I’ve made them so many times. This sauce is one of those recipes, which I use in tofu dishes, stir frys or noodle dishes once or twice a week. I love using dark toasted sesame oil in this sauce—it imparts a complex and earthy flavor into whatever it’s put on, while the sharp bite of freshly grated ginger balances everything else out perfectly.Print
- 1 TB dark toasted sesame oil
- 1 shallot, sliced
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 TB mirin (or broth)
- 1 TB soy sauce
- 1/2 tsp rice vinegar
- 1/2 tsp agave nectar
- 1 tsp sriracha
- 1 serving of buckwheat noodles
- 2 TB fresh kale, finely chopped
- black and white sesame seeds
- Heat the sesame oil in a small saute pan over low heat. Throw in the sliced shallots and saute for about 4 minutes.
- Add in the minced garlic and grated ginger and saute for about 3 minutes. Increase the heat to medium high. When it has sizzled for about a minute, add in the mirin or broth to deglaze the pan, then reduce the heat back down to low.
- Add in the soy sauce, vinegar, agave and sriracha and stir to combine. Remove from the heat and set aside.
- In another small pot, bring plenty of water to a boil. Add in the soba, stirring to prevent sticking, and boil for about 4 minutes. Test a noodle to make sure it’s ready before rinsing it thoroughly in a strainer under cold water.
- Toss the noodles with the sauce and sprinkle with the minced kale and sesame seeds. Serve by itself or with a side of simple sauteed tofu.