– Eggplant cube
– Ponzu Sauce
– Ramyun (or angel hair) noodles fried
Clean the eggplant, fry it, and brush it with ponzu sauce.
Place in oven for 25′ at 170°.
Boil the noodles, dry them and fry them in oil helping with tongs obtaining a crispy nest that we will dry in the oven for 45′ at 60°C.
Arrange the eggplant cube on the plate on which we will arrange the crispy noodles.
We finish by placing a square of dried seaweed on top of the noodles nest.
Education:
– Graduated from La Scuola Internazionale di Cucina Italiana (ALMA) Culinary School
Career:
– Work experience at Michelin 2-star restaurant ristorante seta by antonio guida (Michelin 2-star) in Mandine Oriental Hotel
– Wrote a book on pasta and risotto cooking and taught Italian home cooking and course cooking classes (Class 101), currently running YouTube channel “Kim Milan”
– Chef for the 2024 Korea-Italy 140th Anniversary Commemorative Event
– Currently Chef at Milan Korean Restaurant (Charcoal)
