Succulent Gluten-Free Japanese Dinner Feast for Two – A Sensory Experience
A flavorful japanese dinner perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 100g Sushi
- grade tuna 200g Gluten
- free soba noodles 2 Large eggs 100g Enoki mushrooms 1 Avocado 1 Cucumber 15ml Soy sauce (gluten
- free) 15ml Rice vinegar 15ml Mirin 20g Sugar 5g Cornstarch 1 Tbsp Mayonnaise 1 Tbsp Black sesame seeds Salt and pepper, to taste Water, as needed
Instructions
- a. Begin by marinating the sushi grade tuna in a mixture of soy sauce, rice vinegar, mirin, sugar, and cornstarch for 15 minutes. b. While the tuna is marinating, bring water to a boil in a medium pot. Cook the gluten free soba noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside. c. In a separate pan, boil eggs for 8 minutes. Once cooked, place them in an ice bath to stop the cooking process and peel them. Slice the eggs into halves or quarters, depending on your preference. d. Prepare the enoki mushrooms by trimming off any tough ends, rinsing gently, and patting dry. e. Cut the cucumber into thin slices. f. Arrange the cooked soba noodles on a serving plate. Top with the cucumber slices and enoki mushrooms. g. In a small bowl, mix mayonnaise and black sesame seeds to create a creamy sauce. h. Grill or pan sear the marinated tuna until it's cooked to your desired doneness. Place the seared tuna on top of the soba noodle dish. Drizzle the mayonnaise mixture over the tuna and garnish with a sprinkle of black sesame seeds. i. Serve immediately, enjoying the sensory experience and beautiful presentation.
Chef’s Insight
The combination of flavors and textures in this gluten-free Japanese dinner feast creates a multi-dimensional dining experience that will impress your guests.
Notes
Serve with a green salad or miso soup for a complete meal experience.