Chef’s Recipe: Sakura Cha-Soba

NEW YORK WEEKLY PICKS 4/18/2016

Recipe by Chef HIROKI ABE from En Japanese Brasseries

[INGREDIENTS] (2 Portion)

• Hokkaido Shoyu Ikura
• Cha-Soba 2 servings
• Sakura no Hana 200cc
• Sakura no Ha
• Take Sumi Shio
• [A] Soumi Tsuyu 100 cc
• [A] Water 400cc

[COOKING DIRECTIONS]

1. The Sakura flower and leaves are salted. You need to desalt them by rinsing in a bowl of cold water.
2. Blanch the desalted Sakura leaves in the [A] mixture. Chill in a refrigerator.
3. Cook Cha Soba noodles.
4. Plate Sakura leaves and Soba noodles in a shallow glass bowl, pour chilled 2.and garnish with Ikura.
5. Place a desalted Sakura flower on top. Sprinkle on some Takesumi Salt.

#40078 CHASOBA IRODORI 10/2.6lbs.
#40350 CHASOBA ZAO 15/500g (1.1lbs.)
#5111 1 F-SHOYU IKURA, OMU GYOREN 12/2.2lbs.
#62053 1 SAKURA NO HANA SHIOZUKE 9/10/1.05oz (ab27)
#64250 1 F-SAKURA NO HA SHIOZUKE 14/400g(200pc) $15.00/ea.
#9629 100g TAKESUMI SHIO 200/100g