HEAD CHEF ADAM MARINO, RYCE RESTAURANT BYRON BAY, WWW.RYCE.COM.AU
Wakame Green Tea Noodle Salad from popular Byron eatery Ryce
◆ 1 cucumber peeled and deseeded
◆ 2 small carrots peeled
◆ ½ daikon peeled
◆ 1 breakfast/ watermelon radish shaved as fine as possible
◆ ½ large red chilli slice fine
◆ 20g young snowpea tendrils
◆ 200g wakame
◆ 80g ogonori, rehydrated in water
◆ 1 tbsp toasted black sesame seeds
◆ 200ml Japanese dressing
◆ 400g green tea noodles
Peel the cucumber, carrots and daikon using a julienne peeler. Mix all ingredients in a bowl.
◆ 200ml pickled ginger juice
◆ 205ml mirin
◆ 150ml sake
◆ 75ml soy sauce (gluten free)
◆ 15g nori paste
◆ 35g grated ginger
◆ 10ml sesame oil
◆ 150ml olive oil
◆ 1 lemon zested and juiced
◆ 15g dashi powder (kelp which is vegetarian)
◆ 40ml citrus ponzu
Mix all in bowl. GREEN TEA NOODLES
◆ 500ml water
◆ 4 kaffir lime leaves
◆ 40g ginger
◆ 8g agar
Bring to the boil for 45 seconds, then take of the heat and add 20g green tea (I change it up all the time).
Let it steep for 8 minutes than pass through a fine strainer. Set it in a shallow tray. Once set cut into 2cmx2cmx10cm noodles.
Mix all ingredients together.