Soba no mi Age 蕎麦の実揚げ

A dish that i personally haven’t fully decide how to serve yet. But feel free to add in your own twist! Recipe is always just a guideline and a doorway to access new dishes.

Soba no mi age basically is a dish where boiled buckwheat is stick to a protein or vegetables then deep fried. In this case we are currently using nova scotian unagi as the main character. The “meat glue” that we currently usings just a simple 50g egg mix with 30g of ap flour, roll the battered meat/vegetable in a sheet tray full of boiled buckwheat. Lightly slide the soba crusted meat/ vegetable into your frying oil.