dishes
Ingredients
Instructions
Step 1
In a pitcher, whisk cold dashi, yuzu juice, white shoyu, and mirin together. Chill in
the freezer for 15-20 minutes
Step 2
Bring a pot of water to boil, and cook rice noodles (around 2-3 minutes), placing it immediately in cold water after. Drain completely.
Step 3
Place noodles in any bowl of choice and pour ice cold yuzu-dashi broth around the noodles
Step 4
Garnish with chives (finely chopped or whole) and lemon.
Step 5
Cut rice paper into tear-dropped shaped petals (plan for 5 petals per flower).
Step 6
In a small bowl, mix 1-2 drops of yellow food dye in room temperature water andquickly dip a petal through the water (Try to keep water contact as minimal as possible: it should go in and out in about 1-2 seconds)
Step 7
Drape the slightly damp petal over the bottom of an upside-down small plastic cup, gently crinkling and curving the edges to mimic a flower petal.
Step 8
Use a hairdryer on medium-high heat to speed up drying for 30-45 seconds. Repeat for all 5 petals.
Step 9
When individual flower petals are dry, lightly moisten the pointy center of the petal tips with a brush or finger. Working quickly, overlap the petals in the center and place them in the small plastic cups to hold their shape.
Step 10
Once completely dry, lightly place candied yuzu peel in the center of the flower.
