Tomatoes, peas, genmai cha dashi


Element 1

  • 10 Cherry toms on the vine
  • 200gm peas in pod
  • 200gm sugar snap peas
  • 10gm Genmaicha tea
  • 500ml water
  • 20gm shittaki dried
  • 50gm fresh shittaki
  • 80gms ginger
  • 3 garlic cloves
  • 10gm kombu
  • 75ml white soy
  • 75ml mirin
  • 3gm potato starch

Element 2
Cherry tomatoes

  • 5 yellow cherry tomatoes
  • 5 red cherry tomatoes
  • 100ml ponzu
  • 100ml soy
  • 50gm caster sugar
  • 50ml sake


Element 3
Nori Oil

  • 7 Nori Sheets
  • 150ml Grapeseed oil

Element 4
Peas and beans

  • 200gm peas in pod
  • 200gm sugar snap peas
  • 70gm broad beans

Element 5
Fried bean curd

  • 3 bean curd skins
  • 300ml Fry oil

Element 6

  • Umeboshi


Element 1

1. Put everything in a pot and bring to 60 degrees turn off heat and let sit for 20 min.

2. Remove kombu and bring the liquid to the boil then a simmer for 10 min

3. Turn the heat off and strain everything out. Reduce by half. Check for seasoning and adjust.

4. Add the genma cha and let sit for 20 min

5. Pour a small amount of liquid into a bowl and whisk the starch in, then transfer that to the rest of the liquid and whisk. Put the heat on and cook out the starch


Element 2
Cherry Tomatoes

1. Put little crisscross cuts at the top of the tomato and place briefly in boiling water for 5 seconds then take out and put in ice water.

2. Peel the skin off the tomatoes and put the skin on a roasting try and put in the 100 degree oven to dry out.

3. Put the tomatoes in the ponzu and marinade until needed.

Element 3
Nori Oil

1. Briefly run the sheet over the flame to bring out some flavour.

2. Crush the sheets into a blender

3. Add the oil

4. Blend until all broken up and the oil is a dark green colour

5. Pour the oil through the sieve with cheese cloth

6. Set aside until needed.

Element 4
Peas and Beans

1. Blanch the peas for 10 seconds and the broad beans for 30 seconds

2. Leave the sugar peas chopped up and raw

3. After shucking and blanching the broadbeans, cook on very high heat on a wok to bring some colour

4. Set all aside for plating

Element 5
Fried bean curd

1. Bring the oil to 180 and drop in 1 sheet at a time.

2. Pick out from the centre of the curd sheet and let hang until it sets.

Element 6

1. soak for 10 min in cold water

2. chop up into small bits

To serve

1. Place peas on the bottom, tomatoes around and on top, umeboshi around and on top, fried bean curd on top with nori powder.

2. Pour in the dashi just enough that it goes halfway up the peas in the bowl. Add the tomato skins flowers and leaves and then pour in the dashi at the table

Post a Comment