13 July 201512 July 2019

COLD JAPANESE DASHI WITH BROAD BEANS, SHISO AND BLACK CUMIN

USTA crew is traveling through Japan. We are visiting restaurants and amazing markets and shops with so many varieties of products that we want to get down on our knees. Meanwhile, Mickey Rotten proposes a quite simple summer soup inspired by Japanese flavors, easy to make in Polish conditions: ocean fragrant icy dashi. Perilla and cumin flavors are in harmony with delicate broad beans, which is the main ingredient of his recipes this month.

Ingredients:

800 ml of water
250 g of ice
a large piece of kombu algae 10 x 15cm
60 g + 6 tablespoons tamari or light soy sauce
60 g + 6 tablespoons sake
60 g + 6 tablespoons of mirin
6 tablespoons sesame oil
250 g buckwheat soba noodles
teaspoon cumin seeds
2 tablespoons chopped perilla / shiso
300 g of boiled and cooled ice

Cook the soba noodles according to instructions on the package. Thoroughly rinse them with a large quantity of cold water. Bring 800ml water to the boil and pour it to kombu. Cover and wait until it completely cools down. Remove the kombu, mix with ice and sixty grams of tamari, sake and mirin. You can use kombu later to other dishes – e.g. algae salad.
Prepare 6 bowls for soup – divide the noodles evenly and pour on each portion a tablespoon tamari, sake and mirin. Arrange around it cooked broad beans and pour chilled dashi. Sprinkle with cumin seeds and perilla.

Recipe: Mickey Rotten, photo: USTA Magazine, ceramics: Barbara Turkiewicz