Culinary Workshop - Culinary Art - Jul. 2014
Ingredients
| Kuzukiri Noodles | 40g |
| Cucumber | 1/2 piece... Julienned to match the width of the kuzukiri. |
| Ham | 40g... Julienned to match the width of the kuzukiri. |
| Tomato | 1/2 piece... Cut into wedges. |
| Myoga Ginger | 1 piece... Julienned. |
| Shiso Leaves | 3 pieces... Julienned. |
| Egg | 1 piece... Add a pinch of salt and sake, cook as a thin omelet, and julienne to match the width of the kuzukiri. |
Dressing
| Vinegar | 1 1/2 tablespoons |
| Sugar | 1 teaspoon |
| Soy Sauce | 1/2 tablespoon |
| Salt | 1/2 teaspoon |
| Salad Oil | 1 teaspoon |
| Sesame Oil | 1/2 tablespoon |
Procedure
- Soak kuzukiri noodles in water for about 10 minutes. Boil a pot of water, add the kuzukiri, and cook for about 10 minutes. Drain and rinse in cold water, then drain again.
- Toss kuzukiri, cucumber, ham, and thin omelet strips with the dressing. Plate and garnish with tomato and myoga ginger.