Tamari is a Japanese variety of soy sauce, produced as a byproduct during the creation of miso paste. Unlike regular soy sauce, it contains no wheat and is made with a higher concentration of soybeans, providing a rich, velvety texture and an enveloping umami saltiness. Aspergillus tamarii spores (a fermentation culture known as koji) are either added to the cooked soybean paste or allowed to naturally attract "wild" spores from the environment to accelerate fermentation. Instead of pressing, the liquid is simply collected as it drips from the miso. This makes it an unadulterated, honest product with all the benefits of fermentation.
- 200 g soba noodles
- 100-120 g grass-fed beef or peeled shrimp
- 1 small zucchini
- 2 garlic cloves
- 1 tsp. dried garlic
- 1/3 tsp. dried chili
- 5 tbsp. tamari or 3 tbsp. dark soy sauce
- 2 tbsp. oyster or fish sauce
- 1/2 tsp. unrefined sugar
- 2 tbsp. coconut oil
- 10 tbsp. water
- 1 egg
Heat coconut oil in a wok or skillet. Chop the fresh garlic finely. Slice the beef or shrimp and zucchini into thin strips. Pre-cooked or grilled meat can also be used to shorten the cooking time.
Sauté the garlic briefly in the oil, then immediately add the zucchini, followed by the meat (if the beef is raw, cook it thoroughly first, then add the zucchini). Sprinkle in the dried garlic. Crack the egg into the pan, stirring vigorously, and cook for 1 minute.
Add all the sauces and sugar, then stir well. Pour in a bit of water to create a sauce. Stir and allow it to reduce slightly.
Meanwhile, cook the soba noodles for 1 minute less than indicated on the package instructions. Drain and rinse with cold water. Add the noodles to the sauce, stirring gently until they absorb some of the sauce.
Serve generously topped with sprouts.
Heat coconut oil in a wok or skillet. Chop the fresh garlic finely. Slice the beef or shrimp and zucchini into thin strips. Pre-cooked or grilled meat can also be used to shorten the cooking time.
Sauté the garlic briefly in the oil, then immediately add the zucchini, followed by the meat (if the beef is raw, cook it thoroughly first, then add the zucchini). Sprinkle in the dried garlic. Crack the egg into the pan, stirring vigorously, and cook for 1 minute.
Add all the sauces and sugar, then stir well. Pour in a bit of water to create a sauce. Stir and allow it to reduce slightly.
Meanwhile, cook the soba noodles for 1 minute less than indicated on the package instructions. Drain and rinse with cold water. Add the noodles to the sauce, stirring gently until they absorb some of the sauce.
Serve generously topped with sprouts.
