Noodles with porcini mushrooms in lotus leaves
2 servings
35 minutes
Noodles with white mushrooms in lotus leaves is an exquisite dish of Japanese cuisine that harmoniously combines lightness and richness of flavor. Thin strands of rice noodles absorb the aroma of white mushrooms, giving the dish a rich earthy tone. Lotus leaves, a traditional element of Asian cuisine, not only serve as natural packaging but also infuse the dish with a delicate floral fragrance. It is prepared with mini corn, carrots, and asparagus, adding fresh crunchy accents. An egg pancake adds textural variety while soy and oyster sauces deepen and enrich the flavor. The noodles should be served hot by cutting the leaves to reveal it like a lotus flower. This is not just food but a true gastronomic masterpiece filled with the aromas of nature and Japanese traditions.
1
Boil rice noodles in boiling water for five minutes and drain in a colander.
- Rice noodles: 70 g
2
Cut the white mushrooms into large pieces, divide the carrots and corn cobs into four parts, and cut the tops of the asparagus in half.
- Porcini mushrooms: 55 g
- Baby carrots: 3 pieces
- Baby corn: 3 pieces
- Baby asparagus (sprue): 5 piece
3
Place dry lotus leaves in a pot of boiling water and blanch for two to three minutes, turning them.
- Dried lotus leaves: 4 pieces
4
Whisk the egg yolks. Heat the wok and pour in half of the yolks. They will almost instantly turn into a thin pancake — fold it in half right in the pan, then fold it in half again to make an elongated roll, and transfer it to a plate.
- Egg yolk: 2 pieces
5
Pour a teaspoon of oil into the wok, add the remaining yolks, and immediately stir with chopsticks or a spatula. When the lumps form, add the noodles and mix.
- Sunflower oil: 2 teaspoons
- Egg yolk: 2 pieces
6
Add quartered carrots and the second spoon of oil, mix with the noodles. Gradually, at half-minute intervals, add all remaining ingredients to the wok, except for cilantro and the egg pancake, stirring after each addition.
- Baby carrots: 3 pieces
- Sunflower oil: 2 teaspoons
- Dark soy sauce: 20 ml
- Mung bean sprouts: 25 g
- Broth (stock): 100 ml
- Oyster sauce: 20 ml
- MSG-based savoury seasoning: 5 g
7
Place two lotus leaves together on a large plate. Remove the asparagus from the wok, place half of the skillet's contents on the leaves, and top with five asparagus halves. Fold the edges of the leaves to form an envelope. Repeat with the second pair of leaves.
- Dried lotus leaves: 4 pieces
- Baby asparagus (sprue): 5 piece
8
Place the envelopes in bamboo steamers for dim sum, then put them (without covering) in the trays of a regular steamer and cook for fifteen minutes. Turn the leftover egg pancake into thin noodles.
9
Place the prepared envelopes on plates, cut the leaves crosswise, and open them like lotus flowers. Sprinkle with egg noodles and garnish with cilantro.
- Egg yolk: 2 pieces
- Cilantro: 2 stems
