Shitake Skewers
Ingredients:
Soba and Grilled Shitake:
1 lb. fresh shitake
1 lb. dry spelt or buckwheat soba noodles
1 large carrot, julienne
1/2 lb pea shoots or snap peas, sliced
1 tsp ginger, minced
2 tsp toasted sesame oil
1 tsp mirin
1 tsp shoyu sauce
1 tsp chilli paste
2 tsp toasted sesame seeds
Preparation:
Remove the stems from the shitake and thread them on bamboo skewers.
Combine the sesame oil, mirin, soy sauce and chilli paste and whisk to combine.
Begin cooking by brushing the shitake with the marinade and placing them on the
grill.
Grill to taste, approx 5-6 minutes.
Begin cooking pasta, by adding to boiling water and simmering for approximately
8 minutes.
Heat wok and fry the ginger in a little sesame oil for a minute.
When fragrant, add the carrots followed in a minute by the pea shoots or snap
peas.
Turn the pea into the hot carrots and remove from heat.
Drain the pasta well and combine with the vegetable sauté, dressing with any
extra marinade and possibly an additional dash of shoyu.
Serve the shitake skewers on top of the pasta and vegetables, with a light
dusting of sesame seeds.
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