This came out great! Super happy with the balance. Would choose a different noodle next time and a different veg topping.
Broth: Roast sea bream and chicken paitan.
Noodles: Hakata style 30% hydration.
Tare: shio inspired by Ivan soffrito/ bouillabaisse with fennel, chilli in soffritto and finished with tomato water and 3 different salts. Same amount of yuzu as tare added to the bowl.
Oil: simple rayu.
Toppings:
Shio koji cured Gurnard (a beautiful fish we have in the UK) grilled on hibachi, topped with tobiko and homemade yuzu kosho.
Tsumire made from gurnard trim.
Negi and daikon.
by Kenood
Dining and Cooking