Ingredients (for 10 people)

  • Jambon de Bayonne （PGI)(France) 15 slices
  • Gouda Holland Cheese (PGI) (Netherlands) 3 tbsp
  • White asparagus / Espárrago de Navarra (PGI)(Spain) 3 stalks
  • Salt (Malta) 1/5 tsp
  • Tea-soba (Soba with matcha) 2 bundles (Boil 240g →720g )
  • Vinegar solution （Rice vinegar 100ｍｌ＋sugar4 tbsp＋salt 1/2 tsp）
  • Egg 3
  • Sugar 2tbsp
  • Kinome (young leaf of Japanese pepper) 10

Preparation

  1. Break the egg into a bowl, remove the chalaza, add sugar and salt, and stir well. Put this in a pan and use chopsticks or a whisk to stir over medium heat to make it into small pieces. Don't let the fire be too strong. When it gets a little smaller, add powdered grated cheese and mix everything. When it gets much smaller, spread it on a paper towel and let it cool.
  2. After boiling the tea soba, rinse it with running water and put it in a colander. After draining, put it in a bowl, sprinkle with a vinegar solution containing seasonings, and line up each one in the same direction.
  3. Cut the white asparagus into 8 equal parts vertically.
  4. Spread the plastic film, put 3 pieces of raw ham on it, put 125g of soba and asparagus alternately, and wrap the soba with raw ham. Wrap it in a plastic film and let it sit for about 30 minutes.
  5. Cut both ends of “4” and cut into 6 equal parts. Put the soba side up on the bowl and put the cooked cheese & eggs and Kinome on it.