Food Network: Somen Noodle Sushi with Wasabi Oil and Soy Syrup

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Somen Noodle Sushi with Wasabi Oil and Soy Syrup
Copyright, 1999, Ming Tsai, All Rights Reserved

Ingredients
1/2 pound somen noodles, blanched, refreshed
1/4 cup chopped scallions, green part only (save a little for garnish)
2 tablespoons thin soy sauce
1 tablespoon rice wine vinegar
2 tablespoons wasabi oil
1/4 cup gari, julienne (pickled ginger, save a little for garnish)

1/2 cucumber, seeded, julienne
1 yellow or red bell pepper, julienne
4 sheets nori
1/4 cup toasted sesame seeds, for garnish

Directions
In a large mixing bowl combine first 6 ingredients.
Check for seasoning. Using a sushi mat, place one sheet of nori, shiny side down.
Lay down a thin layer of noodle mix on the bottom third of the nori. Arrange
cucumber and peppers on the noodles and roll tightly. Moisten the top edge of the
nori to ?glue? the roll.

Plating: Slice sushi with straight cuts and some on the bias. Drizzle soy syrup
and wasabi oil on a large, white plate. Garnish with gari, sliced scallions and
sesame seeds.

Wine Recommendation: Domaine Tempier, Rose, Bandol, 1998

Ingredients
Wasabi Oil:
1/2 cup wasabi powder
1 tablespoon mirin
1 teaspoon sugar
Water
1/2 cup canola oil

Directions
In a stainless steel bowl, whisk wasabi, mirin, and
sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy,
use less oil.

Ingredients

Soy Syrup:
2 cups thin soy sauce
1/2 cup brown sugar
1 lime, juiced

Directions
Combine all and reduce at a simmer until a syrup
consistency is achieved, about a 70 percent reduction. Let cool.