Flounder noodle with siphon soup

Serves 1
Prep time 15 minutes
Cook time 5 minutes

flounder noodles
85g flounder fish
20g Japanese yam
13g egg white
3g Shiso leaf
1 tsp mirin
1 tsp shoyu
3g salt

• Mix all the ingredients together and blend for 1 minute to create a paste.
• Strain the blended ingredients and fill a plastic syringe with the paste. Set aside.

katsuobushi (bonito flakes) broth
250 ml water
25g bonito flakes

• With a siphon, place the water in the bottom chamber, and fill the top chamber with bonito flakes.
• As the water boils, the vapour rises to the top chamber to absorb the aromas of the bonito flakes. The flavoured broth will descend back to the bottom chamber once the water has fully evaporated.

500ml water
1 tsp shoyu
1g salt
2g basil seeds
2g mitsuba leaf
1g yuzu skin

• Boil the water, and using the syringe, inject the paste into the water to create ‘noodles’, which will be cooked almost instantly. Remove the strands once they float.
• Mix the katsuobushi broth with shoyu and salt, and bring to a boil.
• Place the cooked noodles, basil seeds, mitsuba leaf and yuzu skin in a bowl. Serve with katsuobushi broth on the side.

Moon says: “If you don’t have a siphon for the katsuobushi broth, you can simply boil the flakes in a litre of water, let them soak for 5 minutes after boiling, then strain.”

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