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Cold Jute Leaves with Dashi Shooter

Cold Jute Leaves with Dashi Shooter

Ingredients

  • 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

Preparation

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®