It's Spring, weather is getting warmer and cherry blossoms are blooming. There is no better way to welcome Spring than with a cherry blossom soba noodles topped with sweet creamy white sea urchin and savoury Ora King salmon caviar in a yuzu flavoured soba sauce.
Difficulty: Easy
Time: 20 minutes
Serves: 2*
* Portion sizes are for entree/appetiser.
Ingredients
Sakura Soba
- 100g sakura soba noodles
Yuzu Soba Sauce
- 1 tbsp kombu dashi
- 1 tbsp bonito dashi
- 1 tbsp mirin
- 1 tbsp sake
- 2 tbsp ponzu dressing
- 4 tbsp water
Uni and Ikura
- 10 white sea urchin slices
- 2 tsp Ora King salmon caviar
Garnish
- fresh cherry blossom flowers (optional)
Ingredients
1. Make the yuzu soba sauce by mixing everything together in a bowl. Taste and adjust to your liking.
2. Cook the sakura soba noodles in hot water for 3 minutes. Rinse off in cold water and set aside.
3. Place some of the yuzu soba sauce in a bowl, topped with soba noodles, and finish with the white sea urchin and Ora King salmon caviar. Garnish with cherry blossom if you have access to any.
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