Two for Tea: Green Tea Soba Noodles and Gunpowder Tea Quail Eggs

My sincere apologies to the Japanese people; I cheated on the soup base for the noodles.  I diluted bottled, straight, soba tsuyu with water to make it.  So easy but good.  I did wash and rinse the noodles for a ridiculously long time, though and made the quail eggs from scratch, but not with the recommended tea.  One of those couldn’t be bothered days.  Still, rave review from good old Jade.  I’m taking a nap after I post this :)

Gunpowder Tea Quail Eggs

30 quail eggs

3/4 cup soy sauce

2 star anise

2 tbsp gunpowder green tea

1 tsp sugar

1 tsp salt

2 tbsp black peppercorns

Cover the eggs with three inches of water, bring to a boil, remove from flame and cover for 5 minutes.  With a slotted spoon, remove the eggs from the water and crack the shell all over with the back of a spoon or knife.  Set aside.

Mix the rest of the ingredients together, then add to the egg water, mixing well.  Put the eggs inside, cover, cool, then refrigerate overnight.

Green Tea Soba Noodles

2-3 bundles of green tea soba noodles, cooked, washed and rinsed

Blanched Chinese cabbage leaves

Gunpowder tea quail eggs, shelled and cut in half

Spicy, wild sesame seed shrimp http://cookinginsens.wordpress.com/2012/07/05/spicy-wild-sesame-seed-shrimp/

1 cup straight soba tsuyu

3 cups water

Fried seaweed

Place the noodles in serving bowls and top with the cabbage, quail eggs and shrimp.  Bring the tsuyu and water to a boil, then ladle over the noodles and toppings.  Sprinkle on some fried seaweed.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Japanese, Main dishes, Recipes, Soup and tagged , , , , , , , . Bookmark the permalink.

27 Responses to Two for Tea: Green Tea Soba Noodles and Gunpowder Tea Quail Eggs

  1. Strangely enough, your visit to the US has given a very oriental feel to your cooking. Are these more ingredients that travelled with the ribs in your case?

  2. Looks fantastic! I bet the quail eggs came out nice and smoky. Is that a green glass in the background? For a minute I thought it was a giant glass of absinthe and I got excited.

  3. I’m not certain where I’d get quail eggs here.. they’re most unusual, particularly the way you’ve cooked them. Quite unique for me!

    • If you could get the ones in jars or cans (bleah), you could try boiling them in the liquid for about 3 minutes, then allowing them to sit overnight. That would give you the flavor, I think.

  4. Mad Dog says:

    Tea for two with 30 quail eggs – did you nap while Jade watched Cool Hand Luke?
    It looks and sounds fab and I bet I could eat 15 eggs no problem ;-)

  5. Conor Bofin says:

    Great to see you back to your best.
    Conor

  6. annashortcakes says:

    Very interesting. I’d love to try it one day.

  7. Tessa says:

    Looks great! Every time you post a dish with quail eggs it makes me think that there has to be someone here in Southern Oregon who sells them… I just love quail eggs :).

  8. No need to apologize. The recipe has gunpowder in the title. It has to be good.

  9. rsmacaalay says:

    Thats a really nice bowl of soba!

  10. Gorgeous – I could just eat a bowl full right now!

  11. Sook says:

    Love this noodle dish! I don’t drink green tea so I will have to use normal soba and omit green tea powder but what a lovely presentation, too!

  12. Hello!

    I couldn’t find your email address, so decided to leave a comment here. Just wanted to let you know that we featured your recipe in an article titled ‘Ten Fat Burning Foods…’ on Velvet Aroma blog as part of our series of summery posts this month. :)

    Here is the link to the article in case you are interested: http://blog.velvetaroma.com/2012/07/ten-fat-burning-foods-to-get-your-swim-suit-body/

    Velvet Aroma is a website that connects bloggers to readers based on a mutual match between readers food interests and a food blogger’s posts.

    We’d love for you to come on board as a featured blogger on our website itself. You can find out more about Velvet Aroma here: http://www.velvetaroma.com/support/tour/

    Take care,
    Raj

  13. Pingback: Hoisin Chicken, Spinach and Quail Eggs | Cooking in Sens

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