75 gms (1/2 cup)of blanched buckwheat soba noodles, 1 recipe Japanese Ponzu Sauce, half of small red chilli, sliced, 1 tsp of sesame oil, 1 tsp of lime juice, 3 slices of silken tofu (about 1/2 cup), half of leek, sliced, fried in vegetable oil until crispy, pinch of ground black pepper , small bunch of chopped coriander

Ponza Sauce

Mix one part Ponzu with one part Mirin (rice wine) and one part soy sauce, some crispy fried garlic, 1 tbsp olive oil and salt and pepper to taste

1 pp.

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Erwin Eberharter, Executive Chef of the Dusit Thani Bangkok