# SOBA FROIDES SAUCE GOCHUJANG BEURRE DE CACAHUETE JAUNE D'OEUF CONFIT

A cold soba dish with gochujang peanut butter sauce and confit egg yolk.

- Total time: 180 min
- Cuisine: Japanese
- Category: Lunch
- Language: en

## Ingredients

- soba
- water
- 1 teaspoon gochujang
- 1 tablespoon peanut butter
- 1 teaspoon honey
- filet sesame oil
- 1 shot soy sauce
- egg yolks
- sesame
- cebettes

## Instructions

1. Cook the soba.
2. Reserve some cooking water.
3. Drain the soba.
4. Place the soba in a large bowl of iced water.
5. In a salad bowl, combine 1 teaspoon of gochujang, 1 tablespoon of peanut butter (crunchy ideally), 1 teaspoon of honey, a drizzle of sesame oil, and a shot of soy sauce.
6. Add a very small amount of cooking water to make mixing easier.
7. Mix the sauce.
8. Add the soba to the sauce.
9. Plate the soba.
10. Top with confit egg yolk, sesame, and some cebettes.
11. To make the confit egg yolk, place egg yolks in enough soy sauce to cover them.
12. Wait 3 hours for the egg yolks to confit.

## Equipment

- salad bowl
- bowl
- plate

## Tips

- For confit egg yolk, cover egg yolks in soy sauce and wait 3 hours.

## Source

- Original video: https://www.instagram.com/reels/DLDEnjMte5n/
- Recipe page: https://www.cliprecipe.com/recipe/ba343365-472b-4fb4-a2e7-933ac5c078b3
- Extracted: 2025-12-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt