Crab and pollack roe soba noodles, black garlic and rape leaf
Serves 2 Ingredients
50g katsuobushi butter (made with bonito flakes, £6.35 for 40g, amazon.co.uk) 30g pollack roe (£15.50 for 454g, hmart.co.uk) 6 cloves black fermented garlic, sliced (£3.99 waitrose.com) 100g fermented rape leaf 2 spring onions, thinly sliced 1 tsp minced ginger 140g soba noodles, cooked 100g crab meat, cooked 4 pieces green shiso leaves
1 The rape leaves (or cavolo nero) need to ferment for a few days in nuka doko (£10.72, perishable.bigcartel.com).
2 Heat the katsuobushi butter in a pan. Stir roe in the pan until it’s broken up, add garlic and chopped rape leaves.
3. Add the spring onions and ginger, then the soba and crab meat for a minute, mixing well. Serve with sliced shiso leaves and bonito flakes.