SOMEN NOODLES WITH ABALONE
100g somen noodles
2 sudachi limes (citrus fruit of Japanese origin)
Salt, to taste
500ml hot spring water
6g dried kombu seaweed
14g bonito flakes
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.
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.
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.