Colorful Mushroom and Carrot Pilaf
Dashi Rice and Fried Egg Folded Onigiri
Tuna and Nuts Folded Onigiri
Cook
30 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
Prepare mushroom purée by adding 5oz. of frozen shiitake mushrooms into medium sauce pan sauté with 5 tablespoons of virgin olive oil, sprinkle in one packet of Kayanoya Original Mushroom Stock Powder (save a little bit for garnish) until soft and fragrant.
Step 2
Transfer softened mushrooms and 2-3 cups of Kayanoya Original Mushroom Stock into a blender and purée, add/adjust thickness of purée with Kayanoya Original Mushroom Stock.
Step 3
Pour mushroom purée into serving bowl.
Step 4
Sauté chanterelles in pan with 1 tablespoon of virgin olive oil until fragrant, add to soup.
Step 5
Grate Mimolette cheese over soup.
Step 6
Garnish with chopped parsley, chive, and Kayanoya Original Mushroom Stock Powder, serve.
