- Wash the leaves in fresh water, then slice them in 2mm. Blanch them in boiling water a few seconds, then drain immediately and refresh in iced water. Squeeze well and rub with the salt.
- Prepare the broth by mixing all the ingredients, bring to a boil, then refresh by bathing the pan in the bath of iced water. Pour on the leaves. Store in sealed containers in the fridge.
- For the Wasabi leaf butter, in a bowl use a fork to beat together the butter, wasabi leaf, salt, and pepper until well combined. Transfer the butter onto a sheet of plastic wrap. Then roll up to form a cylinder. Twist both ends tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid. Butter will last in the refrigerator for about five days
- Cook the soba noodles in salted boiling water for 4 minutes and then refresh in iced water. Place in a bowl with edamame and shiitake. Drain pickled wasabi leaves and add them then toss the noodles with with 3-4 tblsp of the dressing. Let sit.
- Heat the wasabi butter over a medium high heat until just beginning to foam then add scallops. Cook for 1 ½ minutes per side basting with the butter.
- Arrange the soba noodles on plates and top with scallops. Garnish with sesame seeds and serve immediately.
Charcoal noodle salad with pickled wasabi leaves and wasabi fried scallops
Recipe by JO FEEHAN- SECOND HELPING
Our A-Teamer Jo from Second Helping played around with some Wasabi leaves this month and we're loving this impressive, flavour-packed result!
Ingredients
- 90g charcoal soba noodles
- 100g podded edamame
- 4 fresh shiitake mushrooms, finely sliced
- Pickled wasabi leaves
- 6 scallops
- 1 tbsp wasabi butter
- ¼ cup rice vinegar
- ¼ cup canola oil
- 1 tsp sugar
- 2 tblsp freshly grated ginger
- 2 tbsp tamari
- 2 tsp sesame oil
- 1 bunch of wasabi leaves
- salt 1 ts (5g)
- ice cubes
- soy sauce 50 ml
- sake 25 ml
- mirin 1 tbs (15 ml)
- sugar 1tbs (15 g)
- ½ cup unsalted butter, softened
- 1 ½ tablespoons fresh wasabi leaves, very finely sliced
- Salt and black pepper, to taste
