Serving Size : 2
Ingredients
-Autumn vegetables
4 oz (handful) organic shredded carrots
1/2 of whole yellow Hothouse bell pepper
1/2 head of red cabbage
Enoki mushrooms
1-2 Kirby cucumbers
1/2 package of extra firm tofu
Burdock root (already prepared, found in Asian grocery store)
-8 oz acorn noodles
-Sauce
3 tbs oyster sauce
3 tbs rice wine vinegar
2 tbs sesame seed oil
1 tbs sugar
1 tbs Japanese yellow mustard
-3 tbs soy sauce
-Roasted sesame seeds
Mise en place
Thinly slice the following vegetables
red cabbage, carrots, yellow bell pepper |
burdock root, enoki mushrooms, kirby cucumbers |
Cube extra firm tofu* and sautee lightly in a pan with the soy sauce
extra firm tofu |
Main
Place the acorn noodles in a pot of boiling water for 3 minutes
Rinse in cold water
Plate in a white serving platter
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acorn noodles, boil in hot water, rinse in cold water |
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twirl noodles, plate on platter |
Sauce
Combine the oyster sauce and rice wine vinegar
Add the Japanese yellow mustard little by little depending on intensity of heat you want
Put aside sesame seed oil for later
[top left clockwise] rice wine vinegar, sesame seed oil, yellow mustard, oyster sauce |
Plating
Present on a white platter as the colors will be more defined
Alternate the julienne vegetables around the circumference of noodles
Place the sliced burdock root on top and the cubed tofu
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burdock root, detail of arranged mise en place, plating arrangement |
Garnish Drizzle sauce over the dish
Garnish with toasted sesame seeds
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roasted sesame seeds as garnish, final dish |
Pairing
**Kooksoondang (국순당) draught makkoli
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*Can substitute tofu for beef/chicken tenders
**An upcoming post will detail the origins and what makkoli (막걸리) is
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