Crab and pol­lack roe soba noo­dles, black gar­lic and rape leaf

Runner's World (UK) - - Fermented Food - By Paul Green­ing, head chef, Aqua Ky­oto, aquaky­oto.co.uk

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

Direc­tions

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.

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