SATSUKI BY KOYA LONDON

CUCUMBER & DAIKON PICKLES PEAS & SPRING VEGETABLES PEA MISO, ONSEN TAMAGO

‘NANBANZUKE’ SARDINES FENNEL AND CITRUS BRINE

BRAISED BEEF BRISKET UDON MUSTARD GREEN & WILD GARLIC OIL

MOCHI POPCORN WITH KINAKO KUROMITSU AND RHUBARB Satsuki by Koya Udon Braised beef brisket udon sits at the heart of this vibrant menu of Japanese dishes. 1. There are three stages to cooking udon : boiling, cooling and warming.

2. To boil, fill a large saucepan almost to the brim with 3-4 litres of unsalted water. Once boiling, gently shake and pull the udon noodles to separate them and lower 35 minutes Give the instructions a read through to familiarise into the water for 15 minutes. Add a dash of cold water if it looks likely to bubble over. yourself with the process before you start. Serves 2 3. In the meantime, set a full kettle on to boil. You will use this to warm the udon later. Sharing starters 4. Separately, empty the dashi into a small saucepan. Add the beef In the Box Preheat grill to 220°C or the highest heat. and mustard greens , bring to the boil, then turn the heat to low. Fried sardines 1. Place the fried sardines on a baking tray 5. When the 15 minute timer is up, drain the udon. Fill the Fennel & same pot back up with cold water and return the noodles onion escabeche and warm under the grill for 5 minutes. to cool them. Pea miso 2. Set a saucepan over a medium heat and Onsen tamago add the escabeche . Bring to the boil. 6. Drain the udon from the cold water and divide between two serving bowls. Pour over the boiling water from the Dressing kettle, leave them to warm for one minute, then drain Shallots & coriander 3. In the meantime, spoon the pea miso onto a serving plate and spread into a circle.gently deshell each bowl individually. Peas, asparagus &radish the onsen tamago and place on top. 7. Pour the piping hot dashi over the noodles. Dried mandarin Divide the beef and mustard greens between Chervil oil 4. Combine the dressing , shallots and coriander the bowls. Drizzle wild garlic oil over the and peas, asparagus and radish in a mixing bowl. Cucumber top to finish. Itadakimasu! & daikon pickles Once nicely mixed, arrange the salad around the egg. Udon Dessert 5. When they are ready, take the sardines out of the oven Dashi and place them in a deep plate. Pour the hot escabeche Preheat grill to 220°C Beef brisket over it. To finish, add the dried mandarin and drizzle with chervil oil . Mustard greens 1. Heat the mochi popcorn under the grill at 220C for 1-2 minutes. Wild garlic oil 6. Transfer the pickles to a serving bowl or enjoy 2. Once hot, place in a deep bowl, sprinkle with kinako and drizzle Mochi popcorn straight from the pot. with kuromitsu syrup. Add the rhubarb jam on the side. Kinako That’s it, sit down and tuck in! Don’t forget to share your Kuromitsu creation with @thedishpatch @koyalondon Rhubarb jam Braised beef brisket Cucumber Peas and spring udon, mustard green and daikon vegetables, pea and wild garlic oil pickles miso, onsen tamago

‘Nanbanzuke’ sardines, fennel and citrus brine

Mochi popcorn with kinako, kuromitsu and rhubarb

Ingredients

Cucumber & daikon: cucumber, daikon, soy sauce (soya), rice vinegar, kombu, water, sugar, salt Pea miso: pea, white miso (soya), kombu, dried shiitake, dried tomatoes Onsen tamago: rich egg yolk Peas green asparagus & breakfast radish Coriander & shallots Dressing: Vinegar (sulphites), hongaeshi (soya) olive oil Fried sardines: sardines, potato starch, groundnut oil (peanuts) Fennel and onion escabeche: fennel, onion, rice vinegar, hongaeshi (soya), dried shiitake, dried tomatoes, sake (sulphites), mirin (sulphites), soy sauce (soya) Chervil oil: chervil, grapeseed oil Dehydrated citrus: mandarine/orange Beef brisket: beef brisket (Philip Warren), grapeseed oil, spring onions, garlic, black pepper, chilli, bonito (fish), anchovies (fish),hongaeshi (soya) Wild garlic oil Mustard greens (mustard) Udon: udon flour(gluten) , tapioca flour (gluten), salt, corn flour (gluten) Dashi: dried bonito (fish), dried anchovies (fish), hongaeshi (soya) Rhubarb: rhubarb, sugar Kinako: soya beans, sugar Mochi popcorn: mochi Kuromitsu: kuromitsu brown sugar, mizuame starch (sweetener), water Allergens - soya, fish, gluten, mustard, peanuts, sulphites, dairy May contain traces of nuts. Storage - Transfer all components to fridge as soon as received. Ensure all chilled items are cold on arrival, do not eat if warm

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