Colorful Mushroom and Carrot Pilaf
Dashi Rice and Fried Egg Folded Onigiri
Tuna and Nuts Folded Onigiri
Cook
50 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
Place cold olive oil (enough olive oil to cover the mushrooms), shiitake mushroom caps, rosemary sprigs, and halved garlic cloves into a 3 quart sauce pan, heat slowly until olive oil starts simmering, turn off heat and let sit at room temperature.
Step 2
Combine the basil, chervil, mint and 1 cup of virgin olive oil in blender, purée and store in glass container, lasts in the fridge for about 1 week.
Step 3
Slice off corn from husk, chop baby corn, and slice thin the bamboo shoots, trim tsukushi.
Step 4
Place all the vegetables and 1 tablespoon of French butter into in large sauté pan, and sauté until just brown on the edges, then add cooked tortellini.
Step 5
Ladle in a cup or so Kayanoya Original Vegetable Stock, more French butter and slowly add heavy cream while mixing to blend and create a creamy sauce.
Step 6
Place tortellini, bamboo shoots, tsukushi and corn on plate or bowl, add sliced mushrooms from the mushroom confit, Herb purée, garnish with parsley, rape blossoms, borage, and fresh grated parmesan cheese, and serve.
