Chukasoba with Stir Fried Flowers and Scallops


Japanese food is supposed to be a feast for the eye, but my skill at fruit and vegetable carving is limited. I saw a YouTube video about how to cut beautiful cupped flowers which looked easy. I had the fattest carrots I could find (from the video, Japanese carrots look very thick) and some slender zucchini for my victims. Peel the carrot, then mark 5 lines down its length. Make two cuts for each petal to remove a ‘v’ shaped shred. The idea is that you want a flower shape on each end. OK. Trim one end like a blunt pencil. Cut, or shave around all five petals, and continue to a sixth. Remove your first flower.
Well, I’m not putting the video up: this is not something to try at home! You notice my flowers are flat—a homey touch, those irregularities.

Check our an earlier post for details about frying the noodles: After spending so much time decorating carrots I just boiled them…

chukasoba_6659 Click to read earlier posts:
Cuka Soba That Tastes Like More
Crisp Chuka Soba with Vegetables and Seafood
Fried Chuka Soba with Seafood and Vegetables

Chuka Soba
with vegetables and seafood

Chuka Soba Itame-yasai to Shi-fu-do

a revision from The Japanese Kitchen
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
page 344
serves 4

The Vegetables:

  • a few snow peas for garnish
  • 2 cups sliced zucchini
  • 1 red pepper
  • 2 carrots, sliced
  • 8 ounces bay scallops
  • handful of enoki mushrooms

Blanch the peas. Slice zucchini. Grill and skin red pepper, then slice. Slice carrots. Cut the mushrooms.

The Sauce:

  • 1 cup chicken stock
  • 2 Tablespoons sake
  • ½ teaspoon sugar
  • 1 Tablespoon shoyu
  • ¼ to ½ teaspoon salt, to taste
  • 1 Tablespoon potato starch, mixed with 1 ½ TBS water
  • Ground white pepper

Combine the chicken stock, sake, sugar, and shoyu.

The Stir-Frying:
Heat a wok, and add a little vegetable oil.
Add the vegetables, and stir-fry for a minute or two. Add the scallops, and give them a few good stirs.
Add the sauce, and bring the mixture to a boil. Reduce heat to low and add the potato starch slurry. Cook until the sauce is thickened.
Taste and add salt if needed. Add a generous amount of ground pepper.
Divide the sauce and vegetables over the 4 bowls of fried noodles.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s