FOOD

HEAD CHEF ADAM MARINO, RYCE RESTAU­RANT BY­RON BAY, WWW.RYCE.COM.AU

Northern Rivers Style - - CONTENTS -

Wakame Green Tea Noo­dle Salad from pop­u­lar By­ron eatery Ryce

SALAD

◆ 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.

JA­PANESE DRESS­ING

◆ 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.

Serves 4

30

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.