Soba (Buckwheat Noodles)-sushi Wrapped In Jambon de Bayonne (PGI)
Soba Sushi made with buckwheat noodles wrapped with Jambon de Bayonne (PGI) cured ham from France and a Soboro egg with Gouda Holland from Netherlands makes for a beautiful looking dish. Fresh white asparagus from Spain, Esparragos Blancos De Navarra (PGI), accents the texture of the dish.
Ingredients (for 10 people)
- Jambon de Bayonne （PGI)(France) 15 slices
- Gouda Holland Cheese (PGI) (Netherlands) 3 tbsp
- White asparagus / Espárrago de Navarra (PGI)(Spain) 3 stalks
- Salt (Malta) 1/5 tsp
- Tea-soba (Soba with matcha) 2 bundles (Boil 240g →720g )
- Vinegar solution （Rice vinegar 100ｍｌ＋sugar4 tbsp＋salt 1/2 tsp）
- Egg 3
- Sugar 2tbsp
- Kinome (young leaf of Japanese pepper) 10
Instructions
Break the egg into a bowl, remove the chalaza, add sugar and salt, and stir well. Put this in a pan and use chopsticks or a whisk to stir over medium heat to make it into small pieces. Don't let the fire be too strong. When it gets a little smaller, add powdered grated cheese and mix everything. When it gets much smaller, spread it on a paper towel and let it cool.
After boiling the tea soba, rinse it with running water and put it in a colander. After draining, put it in a bowl, sprinkle with a vinegar solution containing seasonings, and line up each one in the same direction.
Cut the white asparagus into 8 equal parts vertically.
Spread the plastic film, put 3 pieces of raw ham on it, put 125g of soba and asparagus alternately, and wrap the soba with raw ham. Wrap it in a plastic film and let it sit for about 30 minutes.
Cut both ends of “4” and cut into 6 equal parts. Put the soba side up on the bowl and put the cooked cheese & eggs and Kinome on it.
