Sakura Soba, Uni, Ikura - Cherry Blossom Soba, White Sea Urchin, Ora King Salmon Caviar
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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