On most occasions, my bike ride home is deeply preoccupied with what I’ll make for dinner. I zoom zoom zoom with excitement towards the kitchen, hoping to catch a waft of inspiration in the wind. The wind, or my brain, was dead today. I slogged up the back steps and as I reached for the door knob, fumbling in the 5 p.m. darkness, a vision tumbled through the kitchen windows with a glow of light!
It was Bobby, donned in our floral apron placing the final touch on our dinner plates. Praise the lord! How splendid to be cooked for, by an equally creative and inspired chef. Simple and gloriously satisfying. I mean it.
- 2 white beauty radishes, thickly julienned
- 2-3 small radishes, sliced into half moons
- 2 turnips, thickly julienned
- 2 carrots, thickly julienned
- 1 parsnip, thickly julienned
- 1 tablespoon sesame oil
- 1 tablespoon. seasoned rice vinegar
- 3 tablespoon soy sauce
- dash salt
- pinch freshly ground black pepper
- 1 tablespoon chives
- 2 bunches buckwheat noodles
- 1 egg per serving
- Prepare the vegetables and set aside. In a baking dish or tupperware, mix the sesame oil, seasoned rice vinegar, soy sauce, salt and pepper. Add the veggies and soak in the sauce for about 15 minutes. Meanwhile, boil the noodles according to the package directions.
- After soaking, add 1 tbs. of the liquid to a cast iron skillet or saucepan and heat. Add the veggies and sear in the pan on medium heat. Don't move them so they get nicely charred. Once charred, flip and stir. Sear again. When seared, add half the liquid and continue to cook over medium heat until barely tender - keep the crunch!
- Poach an egg per person.
- Serve noodles on a dish and drizzle with some of the remaining sauce. Pile noodles on top and crown with a poached egg. Sprinkle generously with chives and freshly ground pepper.