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
Add some prepared Kayanoya Original Dashi Stock to a sauce pan heat to boil.
Step 2
Peel and dice daikon radish and turnips in even short and long strips, add to boiling dashi, add more dashi if needed.
Step 3
Prepare broccoli rabe by cutting off ends and florets, then slicing stems long ways, add to boiling dashi.
Step 4
Cook until just soft, set aside.
Step 5
Stuff chicken cavity with chopped shiitake mushrooms.
Step 6
Brush virgin olive oil onto chicken.
Step 7
Sprinkle to coat liberal amount of Kayanoya Original Dashi Stock Powder (save a little bit for garnish) over chicken.
Step 8
Cover with basil, rosemary, thyme (save a little bit for garnish) over skin and inside as well.
Step 9
Place chicken in oven at 140°C / 285° F for 1 hour, (depending on weight) or until internal temperature is 73° C / 165° F.
Step 10
Blanch peas in boiling water and 2 table spoons of white miso, stir well 2 minutes, or less.
Step 11
Carve chicken and place over pot au feu vegetables with a few tablespoons of the dashi.
Step 12
Spoon peas over chicken.
Step 13
Garnish with water cress, basil, rosemary, thyme, and sprinkle some Kayanoya Original Dashi Stock Powder, serve.
