- 4 ounce somen noodles
- 5 bunches shiso leaves
- 3/4 cup grapeseed oil
- 1/4 teaspoon Salt
- 1/4 ounce yuzu juice
- 1 tablespoon Lemon Zest
Bring 2 quarts heavily salted water to a boil.
Add noodles and stir once, then leave to cook until al dente.
Strain and then plunge into a bowl of ice water to cool. Strain again and set aside, refrigerating until use.
Combine shiso leaves, oil and salt in a blender. Pulse until smooth.
Dress noodles with shiso pesto, then mix in yuzu juice.
Serve either on plates or in a big bowl, family-style, garnished with lemon zest.