Cold Jute Leaves with Dashi Shooter
- 150 g Jute Leaves, blanched, shocked and drained
- 4 ea. Okra
- 100 mL Dashi
- 100 mL Soy
- 100 mL Mirin
- 80 g Mountain Yam, peeled
- Aomi dashi, recipe follows
Combine aomi dashi and use half of it to marinate the jute leaves; set aside and chill. Slice okra against the grain at 2mm; blanch and shock in an ice water bath. Marinate in remaining aomi-dashi, set aside and chill.
Combine dashi, soy and mirin, bring to a boil and chill.
Grate mountain yam on a microplane to get the slime out.
To serve as a shot, pour mountain yam into a narrow but small glass container. Top with jute leaves and then okra and top with dashi.
To make aomi dashi: bring 100mL dashi, 10mL soy and 10 mL mirin to boil. Cool.
Chef Shota Nakajima, Naka, Seattle from Food Fanatics® Magazine®