Honshimeji Salad and Korean Buckwheat Noodles in Broth
by Anita Lo of Annisa New York, New York USA
1/2 pound fresh Korean buckwheat noodles (naengmyun), cooked according to package instructions and shocked with ice or cool water (may substitute with Japanese soba)
1 teaspoon cooking oil
2 cups buckwheat sprouts (may substitute with daikon sprouts or bean sprouts)
1/3 cup shredded blanched large cap stems (see recipe below)
2 tablespoons green scallions, julienne cut
1 tablespoon mushroom soy
1 teaspoon lemon juice
salt and pepper to taste
1/2 cup Honshimeji mushrooms, large caps separated from the stems and reserved, smaller ones kept separate and whole
3 cups chilled blanching liquid from the Honshimeji
1/4 cup mushroom soy
2 tablespoons lemon juice
3/4 cup flour
1/4 cup cornstarch
1 pinch baking soda
1 egg yolk
salt and pepper
Button mushroom caps, deep fried in tempura
4 quail egg yolks
1. Bring 1 quart of water to a boil. Add a pinch of salt. Add the smaller whole Honshimeji mushrooms. Simmer and cook for 3 minutes until done. Fish out with a strainer and set aside. Repeat with the large mushroom stems, keeping them separate. Mix the broth and the mushroom soy and lemon juice, then taste and adjust seasonings and chill.
2. Just before serving, make the tepura batter. Mix the dry ingredients together using chopsticks, just until lumpy. Coat the mushroom caps in the batter and deep fry at 350F until golden and crispy. Drain on a clean paper towel. Keep warm.
3. Shred the blanched mushroom stems and mix with blanched noodles, oil, sprouts, and scallions. Season to taste with the mushroom soy, lemon, salt and pepper. Divide the noodles into 4 portions. Twirl each portion into a nest using a fork and top with a quail egg yolk. Surround with 4-5 ounces of broth, a few blanched whole mushrooms and a few tempura mushroom caps.