Chilled Soba Noodles with Sea Urchin Sauce
Hiro Sone, Ame, Terra, St. Helena, California / January 2011
Chef/Co-owner Hiro Sone, Terra St. Helena, California, and Ame, San Francisco, as presented at the 2010 Worlds of Flavor Conference
For 4 servings
• 1 1/4 cups soba flour
• 1/3 cup all-purpose flour
• 1 tsp. kosher salt
- Place flours, salt, and 1/3 cup water in a processor; pulse until smooth; remove from processor; envelop dough in plastic wrap; reserve in refrigerator 1 hour.
Sea urchin sauce:
• 4 lg. sea urchin roes, steamed
• 2 Tbsps. dashi
• 1 Tbsp. white soy sauce
• 1 Tbsp. nakiri mirin (see note)
• 1 Tbsp. mayonnaise
• 1/8 tsp. ginger, grated
• 1/16 tsp. garlic, grated
- Whisk all ingredients in small bowl until well combined (the sea urchin will break into small chunks); cover with plastic wrap; reserve in refrigerator.
• rice flour (for dusting)
• 4 sm. okra, trimmed, steamed, and thinly sliced
• 12 shiso leaves
• 1 tsp. chives, finely chopped
• 8 lg. sea urchin roes
• 4 hojiso (perilla)
• 2 tsps. wasabi, grated
• 4 quail eggs
Dust reserved dough with flour; run through pasta machine, bringing down one notch each time, ending at setting No. 3.
Cut sheets into 3 pieces each; dust with more flour; roll out each piece with rolling pin into 4" rectangles; cut rectangles into thin noodles with sharp paring knife; reserve.
Bring a pot of water to a boil; add noodles; cook until al dente (about 1 minute); drain; rinse under cold running water; drain; reserve.
To serve, place noodles, sea urchin sauce, and okra in large bowl; toss to combine and coat noodles; place 3 shiso leaves in each well-chilled serving bowl; mound noodles in the center of each bowl on top of leaves; drizzle extra sauce over top; sprinkle with chives; place 2 roe on top of each; place hojiso next to roe; divide wasabi evenly; mound to side of noodles; cut top cleanly off quail egg; remove egg from shell; separate eggs from yolks; place yolk back inside shell; place shell on top of wasabi.
What to drink: Chablis
Chef's Note: Nakiri mirin is mirin that has been boiled until all the alcohol has cooked off.