Chilled Soba Noodles with Summer Vegetable Gelee
Ingredients (about 3-4 servings)
For Salad: Young corn, okra, zucchini, carrots, cherry tomatoes, white asparagus, green asparagus, fennel leaf
For Dashi Jelly: A (80 ml light soy sauce, 20 ml dark soy sauce, 100 ml mirin,
300 ml dashi broth) 8g gelatine sheet
1 pack of Shinshu soba noodles
Directions
1
Soften the gelatine in cold water. Bring the ingredients for Dashi Jelly A to a boil in a saucepan. Dissolve the softened gelatine and refrigerate.
2
Dice the carrots and zucchini and blanch them in hot water. Young corn, okra and asparagus are also blanched, cooled in cold water, cut and refrigerated.
3
Boil Nagano soba noodles as directed, cool in cold water, drain and place in a bowl.
4
Mix the Dashi jelly and the vegetables and serve it on top of the soba noodles.
5
You can top with wasabi, ginger, shiso, grated radish, etc.
Chilled Soba Noodles
with Summer Vegetable Gelee
