domingo, 27 de enero de 2008



steamed shrimp
julienned raw carrots
steamed (barely) spinach leaves
julienned shiitake mushrooms (the dry ones,
softened in hot water)
julienned tamago (Japanese "omelet" -- beat eggs
and cook a thin layer
on an oiled skillet, then slice)
julienned nori (Japanese seaweed, in sheets)
finely chopped or slivered scallions


She boils some thin noodles -either wheat or rice -and cools them down. Then she chills the above ingredients. Any of the above can be omitted, and of course you can add other good things to taste.
Then she makes a dipping sauce out of soy sauce and lemon juice.
Finally, she puts a bunch of ice cubes in the bottom of a big serving bowl, and dumps the noodles over them. She adds enough water to immerse the noodles, and puts everything on the table. The dipping sauce goes in little individual bowls, and each person gets a large bowl to eat out of. We usually help ourselves to noodles with our bare hands, because the ice water and the icy noodles feel so good on a hot evening. All the various good things are in separate dishes all over the table,
making it very attractive to the eye, and each of us fixes up a bowl of noodles with his/her favorites in the desired amounts. A multisensory meal.

David Casseres
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la cocina de Dani Garcia. Marbella.