Hyamugi de Yuca

Adapted by StarChefs.com
October 2016

INGREDIENTS:

Yuca Noodles
(Yield: 20 portions)
300 grams peeled and coarsely chopped yuca
140 grams flour, plus additional as needed
1 egg yolk
Vongole
(Yield: 700 grams)
1 kilogram clams
100 milliliters dry white wine
30 grams finely chopped cilantro
12 grams minced ginger
12 grams finely chopped garlic
2 grams finely chopped ají Límo
50 milliliters ponzu
2 grams salt
12 grams yuca starch
To Assemble and Serve
(Yield: 1 serving)
10 grams tenkasu (fried tempura flakes)
1 gram finely chopped green onion
1 gram kizanda nori
1 gram crispy garlic
12 grams calaquita (mix of finely chopped red onion, cilantro, ají Limo)
2 grams finely chopped cilantro stems
3 grams ponzu
1 gram lemon juice

METHOD:

For the Yuca Noodles

In a blender with a small amount of water, blend yuca until creamy. Transfer yuca to a saucepan over medium heat, add 200 milliliters water, and stir continuously with a wooden spoon for 10 minutes. Transfer mixture to a bowl, add flour and yolk, and mix by hand until dough starts to come together. Briefly knead dough, forming it into a ball; cover and refrigerate. When chilled, briefly knead dough again until smooth and elastic. Using a pasta machine, roll dough into a thin sheet. Cut into noodles, cover, and refrigerate. 

For the Vongole

To a wok over medium heat, add clams and wine, and cook 2 minutes. Add 700 milliliters water and cook 2 minutes more. Strain, reserving liquid and clams separately. Shuck clams, adding meat to liquid and discarding shells. Add remaining ingredients to liquid; cover and chill.  

To Assemble and Serve

In a large pot of boiling water, cook 1 portion Yuca Noodles for 40 seconds. Drain and shock in an ice water bath; drain again. On a plate with 50 grams of the Vongole Sauce, arrange noodles. Finish with tenkasu, onion, nori, garlic, calaquita, cilantro stems, ponzu, and lemon.