A new photo was added to 1-18-08.com today. On the front is a Japanese chef pulling something that looks like a pizza out of a freezer. Also in the picture is a red blender.
On the back, there is a recipe written in Japanese:
Thank you for checking us out! We are Introducing this week's tasty one dish. Make sure you eat it cold!
In a small saucepan, stir together 1/3 cup water, chicken stock, sake, and sugar. Chill it until it becomes cold. Grill the chicken breast on both sides for about 8 minutes, and then chill. Boil the noodles for about 3 minutes, and then run under cold water until chilled. Mix the watercress, radish, and mushrooms into the sōmen. Slice the chicken thinly and arrange on top of the sōmen mix. Just before you serve, put the deep sea nectar in the sauce and pour over the noodles generously.
- Skinless chicken breast - 2, cut in halves
- Sōmen noodles - 10 oz.
- Watercress - 1/2 cup cut into small strips
- Turnip - 1/2 cup, thinly sliced
- Shiitake Mushrooms - 1/2 cup
- Chicken stock - 1/3 cup
- Sake - 2 tbsp.
- Sugar - 1/2 tsp.
- Deep Sea Nectar - 1 pinch
Go Go Delicious Chef!
UPDATE: I have updated the recipe to a more accurate translation by Lasher at Unfiction. The original translation by Hinoai from Unfiction is here.
It turns out not to be deep sea crab, but instead it is deep sea nectar/honey, which sounds like the mysterious deep sea ingredient used in Slusho!
I found the food processor in the photo. It is the Robot Coupe food processor!
* Special thanks to Anthony Navarro for being the first person to email me about this!