• 6 ounces soba noodles (buckwheat or green-tea flavored)
  • Salt, as needed ¼ cup carrot, finely julienned
  • ¼ cup daikon radish, finely julienned
  • 4 scallions, finely sliced
  • 5 tablespoons rice vinegar
  • 1 teaspoon ginger, freshly grated
  • 1 shallot, finely diced
  • 3 tablespoons canola oil
  • 4 ounces sturgeon caviar
  • A good pinch of white pepper

Cooking Steps:

  1. Noodle Preparation: Bring a large pot of salted water to boil. Add the soba noodles and cook for about 10 minutes until tender. They shouldn’t be al dente. Once done, drain and plunge them into ice water for 5 minutes, then drain again.
  2. Veggie Toss: In a large bowl, combine the noodles with the carrot, daikon, and scallions.
  3. Dressing: In a separate bowl, whisk together the rice vinegar, ginger, and shallot. Gradually add the canola oil, whisking continuously. Gently fold in the tobiko or caviar. Pour this dressing over the noodles, and toss delicately. Season with white pepper and additional salt if needed. Plate and enjoy!

Bon appétit!


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