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SALAD OF HONSHIMEJI AND KOREAN BUCKWHEAT NOODLES IN BROTH
Anita Lo, Annisa New York, NY
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Ingredients
1/2 pound fresh Korean buckwheat noodles (naengmyun), blanched and shocked (may substitute with Japanese soba)
1 teaspoon oil
2 cups buckwheat sprouts (may substitute with daikon sprouts or beansprouts)
1/3 cup shredded blanched large cap stems (see recipe below)
2 tablespoons green scallions, julienne cut
1 tablespoon mushroom soy
1 teaspoon lemon juice
salt and pepper to taste
˝ cup Honshimeji mushrooms, large caps separated from the stems and reserved, smaller ones kept separate and whole
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Broth
3 cups chilled blanching liquid from the Honshimeji
1/4 cup mushroom soy
2 tablespoons lemon juice
Tempura (optional)
3/4 cup flour
1/4 cup cornstarch
1 pinch baking soda
1 egg yolk
iced seltzer
salt and pepper
Garnish
Button mushroom caps, deep-fried in tempura
4 quail egg yolks
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Method
Bring 1 quart of water to a boil. Add a pinch of salt. Add the smaller whole Honshimeji mushrooms. Simmer and cook about 3 minutes until done. Fish out with a strainer and set aside. Repeat with the large mushroom stems, keeping them separate. Mix the broth with the mushroom soy and lemon juice, then taste and adjust seasonings and chill. Just before serving, make the tempura batter. Mix the dry ingredients together and the wet in a separate bowl. Mix the wet and dry together using chopsticks, just until lumpy.
Coat the mushroom caps in the batter and deep fry at 350ºF degrees until golden and crispy. Drain on a clean paper towel. Keep warm. Shred the blanched mushroom stems and mix with the blanched noodles, oil, sprouts, and scallions. Season to taste with the mushroom soy, lemon, salt and pepper. Divide the noodles into 4 portions. Twirl each portion into a nest using a fork and top with a quail egg yolk. Surround with 4-5 ounces of broth and a few blanched whole mushrooms and a few tempura mushroom caps.
Serves 1
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