Top Chef Selection ~Pioneers~ Recipe
Autumn Truffle and Foie Gras Soba
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~ Recipe
FREE
Ingredients
- Serves 1
Soba noodles
to taste
Truffle
a pinch
Soba tsuyu
Butter
a little
Foie gras
a little
Method
Method
① Cut the foie gras into appropriate pieces, seal it in plastic wrap, and steam over high heat for about 50 minutes. Let it cool slightly, add melted butter equal to about one-third the weight of the foie gras, and blend it in a mixer.
② Warm the dipping-soba broth together with the foie gras butter, and pair it with soba that has been rinsed in cold water.
③ Boil the soba, chill it in running water, drain it in a colander, and serve it as a dipping noodle with the warmed foie gras butter broth.
④ Shave truffle over the soba.
Want to check the seasoning blend before you cook?
COMMENT
No matter how well soba is kneaded, it has no fat, so when people want more umami, there's a tendency to pair it with tempura, fried tofu, and the like. This time, as a soba meant to work as an accompaniment to sake, I introduce a method where I use foie gras as the fat, finishing the soba with a rich, full-bodied coating, and serving it together with the aroma of truffle. Since the amounts in the recipe come down to preference as well, I'd encourage you to make several test batches and adjust to taste.
I do think about the soba's own original aroma and so on, but I developed this dish first and foremost to have a strong presence as our restaurant's concept -- 'new Japanese cuisine' -- and as a 'companion to sake.'