Ingredients
Cooking Instructions
Download PDFTo make the toshikoshi soba, boil soba noodles according to the packet instructions. Drain and rinse under cold water, then set aside. In a small pot, bring 500ml of water to a simmer with the mushrooms. Add the 1 tbsp soy sauce, 1 tsp mirin and 1 tsp soba sauce, and stir to combine. Place the noodles in a bowl or small tray dish and pour the broth over them. Garnish with fresh coriander.
To make the tamagoyaki, whisk the eggs with the caster sugar and ½ tsp soy sauce in a bowl. Heat a non-stick pan over a medium-low heat and brush with the oil. Pour in a thin layer of egg. As it cooks, use a spatula to roll it to one side. Brush the pan with oil again and pour in more egg to fill the pan. Lift the rolled egg so the uncooked egg flows underneath. Once it sets, roll again. Repeat until all the egg is used. Cool the omelette slightly, then slice into rounds.
For the kohaku namasu, peel and thinly slice the daikon and carrot. Place the carrot, daikon, salt, sugar, rice vinegar and 1 tbsp water in a bowl. Toss to coat and set aside.
To make the salted iced vanilla matcha, whisk the matcha powder with 2 tbsp hot water in a small cup until smooth. Stir in the honey and vanilla extract. Fill a glass with ice, pour in the milk and top with the matcha mix. Finish with swirls of the spray cream, a sprinkle of sea salt and a dash of matcha powder, if desired.
When ready to serve, arrange the soba, tamagoyaki, mochi and the matcha on a tray.
