THE BUCKWHEAT SILK-CHILL

(Our Play on Japanese Cold Soba)

THE BUCKWHEAT SILK-CHILL

Ingredients: 200g Soba (Buckwheat) noodles (boiled and chilled), 100ml Dashi (or Veg stock), 2 tbsp Soy sauce, 2 tbsp Mirin, 1 Spring onion (finely sliced), 10g Ginger (grated), Wasabi paste, Dried seaweed strips...

Ingredients

  • 200g Soba (Buckwheat) noodles (boiled and chilled)
  • 100ml Dashi (or Veg stock)
  • 2 tbsp Soy sauce
  • 2 tbsp Mirin
  • 1 Spring onion (finely sliced)
  • 10g Ginger (grated)
  • Wasabi paste
  • Dried seaweed strips

Cooking Method

  1. The Swell Boil sips of water with the dashi, soy, and mirin; simmer for 2 minutes to merge the flavors then chill completely.
  2. The Bloom Add a tiny 10ml splash of water to the ginger and wasabi to create a sharp aromatic slurry.
  3. The Assembly Arrange the cold noodles on a tray; place the dipping silk in a small bowl on the side.
  4. The Finish Top with spring onions and seaweed; dip each strand for a cold, refreshing hit.

Cuisine: Asian

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