Soba alla Bottarga From Jeffrey Kim Recipe on Food52

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Soba alla Bottarga From Jeffrey Kim Recipe on Food52
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Nudibranch Chef and Co-owner Jeff Kim shares his restaurant's signature dish: soba noodles layered with garlic panko bread crumbs and umami-rich shaved bottarga.

Chef Jeff Kim, co-owner of Nudibranch in NYC's East Village, shared his restaurant's signature dish for our first episode of. The soba noodles are prepped using a traditional sauce of soy, mirin, and katsuobushi, and from there he layers on garlic panko bread crumbs for crunch, fresh uni, and umami-rich shaved bottarga. —In a stock pot over medium heat, bring soy sauce, mirin, sugar, and sake to a boil. Remove from heat and add katsuobushi. Steep 15 minutes at room temperature.

Strain into a nonreactive container and refrigerate.In a sautépan over medium heat, add butter and garlic. Toast until garlic becomes fragrant. Remove garlic from pan. Add panko and continue to toast until evenly browned and coated.In a large stockpot, bring salted water to a boil. Cook noodles until al dente and rinse thoroughly. Transfer noodles to a mixing bowl and toss with Soba Sauce and a dash of sesame oil. Place noodles in a small serving bowl.

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