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Abalone, Mushrooms and Green Tea Noodles

Serves 4
  • Steps
  • Ingredients

Steps

  • For the Green Tea Noodles, combine dry ingredients and egg in a food processor and blitz to combine. Add up to 1/3 cup water until dough comes together.
  • Transfer dough to a clean work surface and knead together to form a ball. Wrap in cling film and rest in fridge for 15 minutes.
  • Once rested, remove from fridge and cut dough into quarters. Dust each piece generously with extra potato starch then pass dough through pasta machine 3 times then through cutter attachment to form noodles. Set noodles aside on pasta stand to dry until needed.
  • For the Abalone and Mushrooms, first trim the abalone edges and place the trimmings in a medium saucepan for the Dashi Stock. Place trimmed abalone into freezer to firm for slicing.
  • For the Dashi Broth, add bonito, dried shiitake mushrooms, kombu, dashi stock powder and 3 cups water to the saucepan with abalone trimmings. Place over high heat, bring to the boil and simmer for 10 minutes. Season to taste, strain through a fine sieve and discard the solids.
  • Return the broth to a clean saucepan and place over medium heat. Simmer for 15 minutes or until stock is reduced by half.
  • Once reduced, add mirin, sake, rice wine vinegar and caster sugar and stir well. Simmer for a further 5 minutes or until sugar has completely dissolved. Set aside and keep warm until needed.
  • For the Abalone and Mushrooms, remove abalone form freezer and slice thinly and set aside on kitchen paper until needed.
  • Chop bacon to a fine dice and fry in a medium frypan over low heat to render the fat. Remove bacon from the pan, leaving rendered bacon fat in the pan. Reserve bacon for another use.
  • Add sliced mushrooms to the pan of bacon fat, increase heat to medium and cook about 3 – 4 minutes, or until tender and golden. Remove the mushrooms from the pan and keep warm until needed.
  • Increase frypan heat to high, add thawed abalone slices and sear, in batches, turning once until just golden. Remove from pan and set aside until needed.
  • Bring a large saucepan of salted water to the boil.
  • Cook Green Tea Noodles in boiling water for 3-4 minutes, or until al dente. Drain and toss noodles in warm dashi broth to coat.
  • To serve, remove the Green Tea Noodles from the Dashi Broth and and divide evenly between 4 noodle bowls. Ladle in enough Dashi Broth into the bowls to come ¾ of the way to the top of the noodles.
  • Top the noodles with the Abalone and Mushrooms and drizzle with a little extra Dashi Broth over the top. Garnish with nasturtium leaves and flowers.

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