Chilled Somen Noodles, Hijiki Seaweed, Sesame and Soy Yuzu Chilli Canapé
Lee Kum Kee

Chilled Somen Noodles, Hijiki Seaweed, Sesame and Soy Yuzu Chilli Canapé

Serves 10
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Ingredients

150g  Japanese Somen noodles
8g  Hijiki seaweed
2 g  Roasted sesame seed
a pinch   Edible gold sheet paper

Sesame-soy yuzu chilli broth

Method

1 Mix everything into a stainless-steel stock pot. Slowly, low-temperature brews the stock for 45 mins.
2 Rest, strain well and keep in the chiller, and ready to use. Served cold.
3 Soak Hijiki seaweed for 2 hours and strain well. Mix hijiki with the broth and keep chilled.
4 Boil the Somen Noodles with 3 litres of boiling water, add lkk mushroom powder 50 gm, Strain well and chill it with a dash of sesame oil. Ready to serve.
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