A summer dessert that does almost nothing — and so the rice has to be perfect. Cold, slippery noodles pulled through a dark, molasses-edged kuromitsu, dusted with toasted soy flour. Five ingredients, twenty-five minutes, very few decisions.
Method
- Make the kuromitsu. Simmer muscovado and water for 3 minutes until syrupy. Cool fully.
- Boil the noodles. Drop kuzukiri into rolling water for 4 minutes, stirring once.
- Shock and drain. Plunge straight into a bath of ice water. Drain just before serving so they stay translucent.
- Plate quietly. Mound into shallow bowls, pour the syrup, finish with kinako.
