Culinary Workshop Culinary Art October 2009
Ingredients
| Soba noodles | 150g - break in half |
| Simmered shiitake mushrooms | 4 pieces - julienned |
| Salt-preserved wakame | 30g - rinse salt off, blanch, and cut into bite-size pieces |
| Funori seaweed | 5g - soak in water and drain |
| Radish sprouts (kaiware) | 1/2 pack - cut in half |
| Myoga ginger | 3 pieces - julienned |
| Pine nuts | As needed - lightly roasted |
| Chrysanthemum petals | As needed |
Seasoning
| Dashi soy sauce | 3 tbsp |
| Water | 1 1/2 tbsp |
| Vinegar | 1 1/2 tbsp |
| White sesame oil (Taihaku) | 1 tbsp |
| Wasabi | 1 tsp |
Simmered Shiitake Mushrooms
| Dried shiitake mushrooms | 50g |
| Sugar | 4 tbsp |
| Soy sauce | 2 tbsp |
| Sake | 2 tbsp |
| Salt | A pinch |
| Soaking water | 200ml or more |
Simmer the rehydrated shiitake mushrooms slowly with the above seasonings.
Instructions
- Boil the soba noodles in plenty of water until firm.
- Mix soba through myoga with the combined seasoning. Serve in a bowl and garnish with pine nuts and chrysanthemum petals.