Soba with sherry sauce and parmesan cheese
4 servings
15 minutes
Soba with sherry sauce and parmesan cheese is an unusual blend of Japanese tradition and Western gastronomic accents. Soba noodles made from buckwheat flour have a mild nutty flavor and pleasant texture, while the sherry sauce adds a sweet depth with caramel notes. The parmesan topping enriches the composition with a rich, slightly tangy aroma, creating a delightful interplay of flavors. This dish is perfect as a light yet exquisite dinner that allows you to enjoy the refined balance of ingredients. Originally, soba was a daily food for the Japanese, but its modern variation with sherry and parmesan demonstrates how to reinterpret classics by adding a touch of European charm. Serving it with herbs like cilantro, green onions or basil completes the picture by providing freshness and contrast to the dish's richness.
1
Pour sweet sherry, soy sauce, and a spoonful of sugar into a saucepan, and place it over high heat to evaporate. Once it has evaporated by about a third (this happens quickly on high heat), the sauce will start to thicken, then remove it from the heat, whisk in a piece of cold butter, and set aside.
- Sherry: 100 ml
- Soy sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Butter: 10 g
2
Meanwhile, add soba noodles to boiling salted water, cook for five minutes, then drain, rinse with cold water, transfer to a bowl, and mix with vegetable oil to prevent sticking.
- Soba noodles: 200 g
- Salt: to taste
- Vegetable oil: 20 ml
3
Place on a plate, drizzle with sauce, and sprinkle with grated parmesan and herbs - cilantro, green onion, basil, or all at once.
- Parmesan (Parmigiano Reggiano): 40 g
- Fresh herbs: to taste
