Tastes as wonderful as it looks.
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Sautéed scallop on Japanese somen noodles with 64-degree Celsius sous vide egg yolk in bonito-kombu broth topped with violet tuille. Sounds like a mouthful but this petite dish hit the spot. The scallop was perfectly cooked but what garnered my interest was the bright pink broth. The umami from the bonito kombu combi makes the smooth cool somen irresistible. Definitely a refreshing way to start a meal!