The Penalty Box

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Adventures in Foodland - Black sesame soba

March 20, 2014 at 09:19 PM | categories: Culinary Capers | View Comments

So that whole updating thing, uh, yeah. It's been five months, eh? I never really improved on that "remember to take pictures" thing when I cook. This time I did remember though, so that's some progress. Probably about the same amount of progress that the Edmonton Oilers are making in their "rebuild" but hey, it's a nonzero amount, right? (Yes I realize the irony as the Canucks spin into the abyss)

My parents came home from Hong Kong in February and brought a couple of presents. One was soba noodles, the other was ponzu sauce. I decided to finally get around to doing something with them. The result? Black sesame soba noodles with crispy kale.

Black sesame soba


  • 300g soba noodles (two and a half bunches)
  • 1 bunch of kale
  • 1/2 cup black sesame seeds
  • 1 tsp white sesame seeds
  • 1 tbsp sugar
  • 1.5 tbsp ponzu
  • 1 tbsp mirin
  • 1.5 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp chili oil
  • 1/8 tsp chili powder or cayenne pepper
  • pinch of red pepper flakes
  • 1 leek, sliced into rings
  • Olive oil
  • Salt, pepper
  • 1 egg per serving
  • Chives


  1. Toast sesame seeds over medium heat. Stir. Takes about 5 minutes.
  2. Rip apart kale into bite sized pieces. Sprinkle with oil, salt, pepper.
  3. Roast in oven at 350F for 10-15 minutes.
  4. Pour sesame seeds into your food processor. Pulse until gritty.
  5. Add sugar, ponzu, mirin, rice wine vinegar, chili oil, sesame oil, pepper flakes. Pulse until incorporated.
  6. Boil water for soba
  7. Cook soba until al dente. Reserve 1/3 cup of the noodle water.
  8. Rinse soba with cold water to stop cooking process.
  9. Mix reserved noodle water with sesame mixture.
  10. Fry egg, sunny side up.
  11. Plate noodles in bowl. Arrange egg on top, kale on top of that, chives on top of that.
  12. Break egg yolk over noodles and eat.

Nom happy.

May the food be with you.

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