Green-Tea-Flavored Buckwheat Noodle Salad

Green-Tea-Flavored Buckwheat Noodle Salad

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
green-tea-flavored noodles (dry) quail eggs shrimp Chinese yam chive watershield plant nori cut into very thin strips	15g 15g 10g 20g 1g 5g 0.4g	60g 60g 40g 80g 4g (1) 20g 1.6g	dark soy sauce mirin sugar water dried bonito flakes	3g 3g 1g 15g 0.5g	12g (2/3 tablespoon) 12g (2/3 tablespoon) 4g (1 1/3 teaspoons) 60g (4 tablespoons) 2g

1	Cook noodles in boiling water, drain, pour cold water over them while rubbing with your hand to remove sliminess. Set aside in a strainer.
2	Remove the vein from the back of shrimp and boil.
3	Place skinned Chinese yam in a plastic bag and pound with a wooden pestle.
4	Combine the seasonings and water in a sauce pan, bring to a boil, then add dried bonito flakes. Remove from heat and let it cool.

5

Place noodles, yam, shrimp, briefly boiled watershield plant, and minced chive together in individual dishes. Break a quail egg on each dish, top with nori and pour the sauce prepared in 4.

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