Yield: 4 Servings
2 tablespoon Japanese rock brown sugar
90 g Mitsukan Kuzukiri Noodles (1 Packet)*
2 Punnets cape gooseberries**
6 Mangosteens**
To make the brown sugar syrup: put the brown sugar in a saucepan with a little water and, over medium heat, cook until the sugar dissolves and the syrup is thick and smooth. Set aside to cool.
To cook the noodles: bring a large pot of water to the boil, drop in the Kuzukiri noodles and cook for 13 minutes. Remove from the heat and drain immediately in a colander, arresting the cooking by rinsing under cold water. Drain well.
To serve the noodles: prepare the fruits you have chosen, in an artful way. Place them on a large plate with a serving of Kuzukiri noodles and pass the sugar syrup separately, or pour the syrup over the noodles immediately before serving.
*Mitsukan Kuzukiri Noodles are Japanese arrowroot starch noodles
**Any seasonal fruit, such as rockmelon or watermelon, can be used to accompany the noodles.
Created by: Unkai Restaurant, ANA Hotel, Sydney.
Exec. Chef Magnus Johansson