Alas, when ready the plate was a technicolor display of cold ramen noodles, stacked with thin slices of tamagoyaki (a Japanese omelet), shitake mushrooms, poached chicken, carrots, cucumbers, sprouts, lettuce, cured meat and ginger, all of which echoed the noodle form. A dressing of sesame, soy, miso- esque sauce helped to wash it all down in a steady rhythmic motion . Why, it was like summer in a bowl.
Dessert, in keeping with the theme, was strawberry Daifuku Mochi. Mildly sweet, the Daifuku is a strawberry coated in Azuki (red bean paste), and glutinous rice dough capturing within it a pleasing stickiness, a gentle sweetness and a balancing tartness, all of which benefit from the pairing of a whipped cream and a pot of green tea.
We thought 1 each would be more then enough.
We finished the entire plate.
A Saturday has gone by.