Colorful Mushroom and Carrot Pilaf
Dashi Rice and Fried Egg Folded Onigiri
Tuna and Nuts Folded Onigiri
Cook
60 min+
Chef David Bouley
Chef David Bouley founded his namesake restaurant Bouley in New York's TriBeCa, which earned four stars from The New York Times and James Beard Foundation awards for Best Restaurant and Best Chef. Trained under legendary chefs Paul Bocuse and Joël Robuchon in France, he became the first non-Japanese citizen to receive the Japanese Cuisine Goodwill Ambassador award in 2015.
Read MoreInstructions
Step 1
Roast eggplant over open flame until soft. Cool in bath of water and ice.
Step 2
With a spoon, peel charred eggplant skin, soak in Kayanoya Original Dashi Stock, sliced ginger, clove of garlic, thyme and bay-leaf for 1-2 hours in fridge.
Step 3
Add some prepared Kayanoya Original Dashi stock to a sauce pan heat to boil.
Step 4
Peel and dice daikon radish and turnips in even short and long strips, add to boiling dashi, then transfer 3/4 to cooling pan after 5 minutes, add more dashi if needed.
Step 5
Prepare broccoli rabe by cutting off ends and florets, then slicing stems long ways, add to boiling dashi.
Step 6
Put blanched daikon radish, turnips, broccoli rabe, and dashi into a glass bowl or container. (You can use this mixture for other things too!) Refrigerate at least one hour.
Step 7
Slice and mash tomatoes through a strainer (or use blender and strain) .
Step 8
Add raspberry vinegar, virgin olive oil, salt and white pepper.
Step 9
Slice eggplant in half and place with vegetables in a bowl.
Step 10
Spoon over tomato coulis mixture.
Step 11
Take some ginger from marinade and thinly slice, place over eggplant, garnish with some watercress sprouts, serve.
Tip
Save the rest for later use in other dishes!
