Recipe: Genmaicha noodles

Recipe: Genmaicha noodles

10m prep | 5m cook

Last updated

With a combination of green tea leaves and roasted brown rice, genmaicha is a heartwarmingly rich tea that is as delicious and satisfying brewed as a hot beverage as it is used as an ingredient in traditional Japanese recipes. With a soothing digestive effect, genmaicha’s nutty, grassy flavour is now enjoyed far beyond Japan, where it was once treasured by those observing religious fasts, to provide them with both peace and nourishment.

In the kitchen, genmaicha is found in dishes like ochazuke, where the tea becomes a broth for a light soup of rice, smoked (or salted) fish, pickles and herbs. Or try the recipe below, where genmaicha is combined with smoked soy, mirin and sake and used as a dipping sauce for cold soba noodles.

To enjoy genmaicha as a beverage, steep a single teabag in a small teapot with around 500mL of almost-boiling water for around 5-6 minutes before serving.

The Essential Ingredient Genmaicha is available now in-store and online.

Ingredients (Serves 2)

  • 2x 90g bundles dried soba noodles
  • 1 Genmaicha teabag
  • 1.5 tbsp light soy sauce
  • 2 tsp sake
  • 1 tbsp mirin
  • 1 tsp sesame oil
  • 3/4 tsp smoked soy
  • Finely sliced spring onions
  • Bonito flakes
  • Pickled ginger
  • Wasabi

Pour 1/2 cup boiling water into a measuring cup and let stand for 2 minutes. Add teabag and steep for six minutes. Remove the teabag and discard.

Add soy, mirin, sake, smoked soy and sesame oil to tea and stir to combine. At this point, you can taste to ensure the balance is correct, adding more soy, sake or mirin as needed.

Cook soba noodles in boiling water until al dente, then drain and cover in cold water.

Drain noodles and serve along with dipping sauce and condiments. To eat, grab a few noodles with your chopsticks, dunk them into the dipping sauce, and eat.

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