SOMEN NOODLES WITH ABALONE AND SUDACHI DASHI
SOMEN NOODLES WITH ABALONE AND SUDACHI DASHI
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STARTER2 PERS.
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timing5H10
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preparation time10MIN
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Cooking time5H
INGREDIENTS
SOMEN NOODLES WITH ABALONE
1 abalone
100g somen noodles
2 sudachi limes (citrus fruit of Japanese origin)
Salt, to taste
DASHI (SOUP)
500ml hot spring water
6g dried kombu seaweed
14g bonito flakes
RECIPE DEVELOPMENT
1 — DASHI (SOUP)
Soak the kombu seaweed in water for 5 hours. Remove the kombu seaweed and place the water in a pot and bring to a boil. Once boiled remove from the heat and add the bonito flakes.
After 30 seconds, strain and cool the water.
2 — SOMEN NOODLES WITH ABALONE
Boil the somen noodles in hot water for 1 minute then rinse in ice water. Steam the abalone then slice them thinly lengthwise.
FINISHING & SERVING INSTRUCTIONS
Squeeze the juice of the sudachi limes into the dashi, then add the somen noodles and slices of abalone and sudachi lime.
Krug Grande Cuvée
171ème Édition
The balance of the minerality of dashi and abalone from the sea, along with the incredible flavours and acidity of the sudachi limes exalt the fullness of flavours and aromas found in Krug Grande Cuvée 171ème Édition.
HIROYUKI KANDA
Kanda
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