Mmmm >_< The egg came out just right this time (Last time I made this the pan was iffy and scratched up so a lot of it stuck and the yolk broke).
So yummy...
Ah, I guess I'll share the method?
Pseudo-Soba with Egg (AKA: don't let the Japanese know I'm bastardizing their food)
Equipment: stove or hot plate, a pot and a small, shallow pan
Ingredients:
A good handful of soba (aka Japanese buckwheat noodles. I use the green tea soba I have on hand, the faint grassy-bitterness works well with the sweet sauce), the amount is up to how much you want to eat
Soy sauce
Sugar
Garlic (minced or just crushed is up to you and your preference on how much garlic you want to ingest. Bigger pieces will be easier to pick out if you dont want to eat it, especially since it will be raw. Garlic powder will do fine as well)
Ginger sliced into thin strips (powdered ginger will also do fine)
Sesame seeds (optional)
1 egg
Oil or non stick cooking spray for the pan
The sauce:
In a bowl, mix the soy, garlic, ginger and sugar and sesame seeds together.
Where are the amounts you say? It's up to you and what your taste buds like.
You will actually only need a few tablespoons max of the sauce, so you don't need to go pouring half the bottle of soy into your sauce.
The sauce does store fine, covered so you can keep it for another day, but in reality a slosh or two from the bottle is all you need for the lone diner.
I actually use a bottled teriyaki sauce when I'm too lazy to whip up a soba sauce for myself, but not all teriyaki sauces are made equal.
I find a lot of them are way too sweet and cloying for any use other than maybe tarring your driveway.
So I usually make my own so I can regulate the sweet and salt.
Fire up the stove!:
Note: I actually do this all simultaneously so the egg and noodles are done at the same time. But to simplify...ESPECIALLY if people only have a hot plate to their name or are not that keen on multitasking on the stove. Make the noodles first, and the egg second.
I'm assuming most people here know basic noodle-cooking protocol. Asian noodles aren't much different than normal pasta. They just cook up a hell of a lot faster. And hold off salting or putting oil in the water...
Boil up some water in your pot, toss in your soba. Cook to degree of doneness that you prefer (I like al dente). This will only take 2-3 minutes MAX, so watch your noodles and don't be afraid to fish out a strand and do a taste test.
A nice thing to do is to drain your noodles when they're done and turn off the heat, but to return the pot to the still-warm burner so the excess water on the outside of the noodles evaporates. This makes sure the sauce coats your noodles nicely and you don't get a runny puddle of soy sauce water in the bottom of your bowl. Eew.
In your well-oiled frying pan, fry up your egg.
For more authenticity (hahah...), I like to have my egg over easy with the yolk thickened but still runny. If you're concerned about the eggs in your area, cook your egg all the way through. But I could care less and in a lot of Asian dishes featuring a fried or poached egg (ie: ramen, bimbimbap, etc), the yolk is actually undercooked so that you can break it and incorporate its richness into your food.
Plate 'er up!:
Toss your noodles with a couple of tablespoons of your sauce until it looks lightly coated but not drowning in sauce.
Top with your egg and dig in!
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