Hana Tsunomata Seaweed Salad on Satay Buckwheat Noodles
1/4 cup dry Hana Tsunomata, rehydrated
2 portions of buckwheat noodles
5 dried shiitake mushrooms
Handful of thinly sliced napa cabbage
1/2 cup almond or peanut butter
2 tbsp tamari
2 tbsp mirin or rice vinegar
1 tsp chili flakes
1 tbsp sesame oil
1/2 cup reserved cooking water
2 green onions, sliced diagonally
Sriracha Sauce (Optional)
Bring 6 cups of water to a boil, add the dried mushrooms, boil for 15 minutes or until soft.
Whisk together tamari, vinegar, chili flakes, sesame oil, nut butter, and 1/4 cup of cooking water, set aside.
Add buckwheat noodles for 3-4 minutes. Do not overcook! Reserve 1/2 cup of cooking water, and drain the noodles using a fine mesh strainer.
Remove the stems from mushrooms and slice caps into thin strips.
Heat remaining cooking water in a wok or sauce pan, and simmer mushrooms for 2 minutes. Add satay sauce and cabbage, cooking for another 2 minutes.
Remove from heat and toss with buckwheat noodles. Top with Hana Tsunomata or Mermaid Fare's Kaiso Seaweed Salad.