Chef: Krzysztof Omyła
Duration: 4h
Available places: No available places
Price: 340 zł
During the workshop, we will prepare:
1/ chintan shoyu - clear chicken broth / alkaline noodles / tare shoyu / chashu bacon / mung bean sprouts / roasted corn in spicy miso butter / chiyu oil / spring onion / nitamago egg / nori
2/ miso butter mazemen - alkaline noodles / tare miso butter / panko-coated oyster mushrooms / roasted corn / wakame / egg yolk / spring onion / sesame
3/ Dessert: Crema Catalana with lemongrass and kaffir lime