D DOUBLE-PICKLE VEGAN UDON

SERVES 2

5-7 red chillies, deseeded

Soya sauce, to cover Assorted greens Salt (4% of the greens’ weight) Dried red chilli Kombu

Koya Mail Omiyage box with vegan dashi 2 spring onions, chopped

METHOD

One week ahead, prep the pickles. Soak the chillies in soya sauce and keep at room temp. Seal the washed, dry greens in a bag with salt, broken-up dried chilli and kombu. Place a weight on top and refrigerate for a week, squeezing occasionally. Cook the udon according to instructions, but don’t warm. Serve the chilled udon with the pickled chillies and greens, 1 tbsp of the chilli brine and spring onion. (Look out for this dish at Koya Ko in London’s Hackney).