Plum Wine Spritzer
Put two ice cubes in a wine glass, fill halfway with plum wine, top with lime sparkling water.Garnish with lime slice
Chawanmushi
3 Eggs
1 Cup Chicken Broth, Bone Broth or Dashi
2 tsp Tamari
3 Cremini Mushrooms, diced and sautéed
1/2 Shallot, thinly sliced and sautéed
1 small tin of Duck Mousse, Foie Gras, Liverwurst for Garnish
Thinly sliced radish and pea shoots for garnish
Place sautéed mushroom and shallot in the bottom of two ramekins or teacups. Mix eggs, broth and tamari in a glass measuring cup with the spout. Use a tea strainer and pour egg mixture into cups to within 1/2 inch of top. Cover with foil. Place in steamer on stovetop with the water simmering at medium low. Steam for 20-25 mins until just set around the edges but still soft in the middle. Garnish with duck mousse quenelle, radishes and pea shoots or whatever garnishes you desire.
Makes 2 Servings
Okonomiyaki
2 Cups Cabbage, thinly sliced
1/2 medium Onion, thinly sliced
6 slices Bacon, finely diced
3/4 Cup Rice Flour
1/4 Cup Tapioca Flour
2/3 Cup Water
2 Eggs
1 Tbsp Tamari
1 tsp Baking Powder
Salt & Pepper
Sliced Green Onion or Bonito Flakes, Homemade Mayo, GF Teriyaki Sauce for Garnish
Over medium heat, sauté bacon onion and cabbage until softened and slightly browned around the edges. Remove to a bowl to cool. In a measuring cup add rice flour, tapioca, eggs, tamari, salt & pepper, baking powder and water. Mix well until thoroughly combined. Pour over cabbage mixture and stir well. Heat 1 Tbsp olive oil with a drop or two of sesame oil in a large sauté pan over medium heat. Pour the cabbage mixture into the pan and spread out well to the edges of the pan and press down. Let cook until bottom is fully browned approx. 3-5 mins. Flip and brown the other side for an additional 3-5 mins. Remove to a large, warm plate. Garnish with drizzles of teriyaki sauce one way and mayo the other way. Sprinkle with chopped green onion or bonito flakes.
Pork Ramen with Soft Boiled Egg
1 lb Pork Shoulder
2 litres low sodium Chicken Broth or Bone Broth
1/4 Cup Tamari
2 tsp Fish Sauce
1 Tbsp Dried Chili Flakes
3 Carrots, cut in chunks
4 Celery Sticks, cut in chunks
2 Slices Fennel
3 Large Shallots, cut in half
5 Kaffir Lime Leaves
2 Cups Water
5 Garlic Cloves, smashed
2 Inches Ginger, peeled and sliced
In a dutch oven over medium heat, sear pork shoulder in 2 Tbsp olive oil. Remove pork and set aside. Add garlic, ginger, carrots, celery, fennel, shallots and sauté lightly. Add broth, tamari, fish sauce, chili flakes, kaffir lime leaves, and water. Cover and reduce to low, simmer for 4 hours. Strain broth through cheesecloth back into pot and keep warm. Shred pork and set aside.
Boil 6 eggs for 6 mins and place in a bowl of cold water to stop cooking, peel and set aside.
Julienne 3 carrots and blanche for 1 min in boiling water, set aside. Saute a 5oz bag of baby spinach in a 1 tsp sesame oil and set aside. Quarter 1 leek and remove any sand under running water, chop and sauté in 2 tsp olive oil until softened, set aside. Saute 4 cups of mixed Asian mushrooms in 2 tsp olive oil until lightly browned, set aside. Chop 4 green onions thinly and set aside. Boil 1 package of gf spaghetti or gf ramen noodles according to package directions to el dente, strain, rinse and set side.
To Serve:
In a largeish bowl, place a handful of noodles, on top of noodles place piles of carrot, spinach, leek, mushroom, green onion and shredded pork around the edges of the bowl. Pour over hot broth. Cut egg in half and place in bowl in broth. Sprinkle with black & white sesame seeds and drizzle with chili oil.Makes 6 Servings
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