japanese genmaicha green tea
1/2 lb chinese water noodles or 1/2 lb
japanese udon noodles
1 (14 -16 ounce) packages
firm tofu, well drained
1 (3 1/2 ounce) packages
radish sprouts, washed and dried
( or more to taste)
scallions, sliced into thin rounds
( green onions)
light soy sauce, to taste
japanese sesame oil, to taste
fresh ground black pepper, to taste
( or Shichimi togarashi Japanese spice mixture, available at Asian markets)
- Bring two quarts water to 180°F (85°C) and add tea. Steep for 3 minutes and pour through a sieve. Reserve liquid for cooking the noodles.
- Bring the reserved tea to a boil and add noodles. Cook for about 5 minutes, or until noodles are al dente. Remove from heat and allow the noodles to remain in the liquid until it has cooled. Remove noodles from liquid and place in a bowl, covered, overnight in the refrigerator.
- The next day, put tofu on a plate and cover it with several layers of paper towels. Press any excess moisture from it by placing a two-pound weight on top of the paper towels.
- Remove weight and paper toweling after 15 minutes. Carefully slice the tofu into 1-inch (2.5cm) cubes and set aside.
- Place noodles on four plates. Scatter tofu and remaining ingredients over all. Serve with soy sauce, sesame oil and seasoning.