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HIROYUKI KANDA

Kanda ✽ ✽ ✽ — Japan

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SOMEN NOODLES WITH ABALONE AND SUDACHI DASHI

SOMEN NOODLES WITH ABALONE AND SUDACHI DASHI

  • STARTER
    2 PERS.
  • timing
    5H10
  • preparation time
    10MIN
  • Cooking time
    5H

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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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.

Krug Grande Cuvée
Krug Grande Cuvée
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