Soba Salad with Scallops and Tomatoes

Soba Salad with Scallops and Tomatoes

Grated daikon radish and ponzu give it a refreshing taste

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (2.8 oz.)

70 g (2.5 oz.)

1 can

1 Tbsp



200 g (7 oz.)

1 Tbsp


  1. Boil a large amount of water in a pot, and boil the soba noodles. If the water seems like it will boil over, pour in some cold water. When finished, place the soba in a colander and wash under running water, then drain.
  2. Cut the mizuna into 3 cm (1 1/4 in.) lengths and the tomato into 1 cm (1/2 in.) cubes. Drain the liquid from the can of scallops, then loosen up.
  3. Grate the daikon radish (A), place in a colander and lightly drain. Add the Ponze Lime and mix together.
  4. Combine (1) and (2), add Ponzu Lime and mix together. Serve on plates, and put (3) and the slow-cooked egg on top.

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