- 200 gm hiyamugi noodles (see note)
- To serve: finely chopped spring onion and shiso leaves (see note)
- 1 daikon, halved lengthways
- 30 gm sea salt flakes
- 150 gm rice bran flour (see note)
- 1 tbsp each caster and brown sugar
- 3 dried long red chillies
- 2 tsp turmeric
- 300 gm assorted firm Asian mushrooms, such as shiitake, wood ear and black fungus
- 185 ml (¾ cup) light soy sauce
- 185 ml (¾ cup) rice wine vinegar
- 165 gm (¾ cup) caster sugar
- 60 ml (¼ cup) rice wine vinegar
- 55 gm (¼ cup) caster sugar
- 50 gm (10cm piece) organic ginger, very thinly sliced
- 5 cm piece kombu (see note)
- 25 gm dried bonito flakes (see note)
- 125 ml (½ cup) mirin
- 125 ml (½ cup) shoyu (see note)
- 1For pickled daikon, combine daikon and salt in a bowl and mix well to coat. Add remaining ingredients and 500ml water, transfer to a sealable plastic bag, remove excess air, place on a tray and refrigerate for at least 2 weeks before using. Rinse daikon under cold running water and thinly slice before serving. Daikon will keep refrigerated indefinitely.
- 2For pickled mushrooms, combine mushrooms and 500ml hot water in a bowl. Stand until tender (10-15 minutes), then drain, reserving 250ml liquid. Combine remaining ingredients in a saucepan with reserved liquid and bring to the boil, stirring to dissolve sugar. Pour over mushrooms and cool to room temperature, then refrigerate until lightly pickled (2-4 days). Pickled mushrooms will keep for 1 month.
- 3For pickled ginger, combine rice wine, sugar, ginger, 1 tsp sea salt and 125ml water in a saucepan and bring to the boil. Remove from heat and stand overnight at room temperature to pickle. Pickled ginger will keep for 1 month.
- 4For dipping sauce, combine kombu, bonito flakes and 310ml water in a saucepan and bring to the boil. Remove from heat. Discard kombu, then cool to room temperature, strain through a fine sieve into a clean pan. Add remaining ingredients and bring to the boil, then cool to room temperature and refrigerate until chilled (20-30 minutes).
- 5Meanwhile, cook hiyamugi in boiling water until tender (2-4 minutes), drain, refresh in iced water and drain again. Serve noodles with spring onion, shiso, pickles and dipping sauce to the side.
Note Hiyamugi are thin wheat-based noodles available from Japanese grocers. If unavailable, substitute somen or soba. Shiso, also known as perilla, is a peppery flavoured herb available from Japanese grocers or select greengrocers. Rice bran flour, kombu and bonito flakes are all available from Japanese grocers. Shoyu is a type of Japanese soy sauce, available from Japanese grocers. If unavailable, substitute light soy sauce.
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