BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Gyudon (Beef Bowl)
Oyakodon (Chicken and Egg Rice Bowl)
Dashi Sukiyaki
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
1. Add 3 cups of Kayanoya Original Dashi Stock to a 3 quart sauce pan.
2. Mix kuzu powder with about 3-5 tablespoons of water to create a thick liquid (like heavy cream).
3. Make ginger juice with 1/2 cup of water in juicer or blender, squeeze tightly through cheesecloth.
4. Add black truffle paté, ginger juice, kuzu sauce and stir until sauce is thick and almost gelatinous, (add a little more kuzu if necessary to thicken).
5. Blanch peas in boiling water for a bit more than a minute, remove and strain immediately.
6. Peel and cut bottoms off both white and green asparagus, halve long-ways, and blanch for 3-4 minutes depending on thickness.
7. Plate asparagus flat side up, pour over hot truffle dashi sauce, add peas, and garnish with chervil and borage, and serve.
