Fried tofu soba, Maillard reaction

Ingredients

• 1 bag rolled fried tofu (including seaweed)
• 1t salt
• 1 serving buckwheat noodles
• (noodle seasoning) 1T perilla oil
• 1t perilla seed powder
• 1T tsuyu
• 1 carrot
• (rapee seasoning) 3T olive oil
• 1T white wine vinegar
• 1/4t whole grain mustard
• 1/4t pepper 👉 like this 1. In a pot
• add salt and water
• cook the buckwheat noodles
• rinsing with cold water about three times as you go (+10 to chewiness)
• then rinse in cold water. Mix with 1T perilla oil
• 1t perilla seed powder
• and 1T tsuyu evenly. 2. Julienne 1 carrot with a mandoline
• put in a mixing bowl
• and mix with 3T olive oil
• 1T white wine vinegar
• 1/4t whole grain mustard
• and 1/4t pepper evenly. Marinate for about 5 minutes. 3. One bag of rolled fried tofu sushi contains 7 pieces of fried tofu. Squeeze out the seasoning soaked into the tofu
• lay it flat
• then top with seaweed
• buckwheat noodles
• and carrot rapee
• and roll it up tight. Lightly torch it with a blowtorch for a hint of char. Inspired by @dabin_table #breakfast #recipe #miraclemorning #friedtofusoba

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