Ingredients:
Soup
-Bonito kelp soup 500g
-Iberian ham 100g
-Various meat scraps 200g
Cured ham tenderloin
Black truffles
PREPARATION:
1. Add the Iberian ham and meat scraps to the bonito kelp soup, and boil. Strain the resulting stock, and season with light soy sauce.
2. Slice the Iberian ham tenderloin, slice using a pork cutter, and bake in the oven.
3. Place the Iberian ham tenderloin and black truffles in a glass, and pour on the soup.
4. Place a lid on the glass, and fill with smoke made using the leaves of Taiwanese Kinsen Oolong Tea.
