Nappei-Jiro
Ingredients:
| Broth |
| 2 lb. Cornstarch in a slurry |
| Juice from 2 lb. Dried shittake mushrooms, see below |
| Soy sauce to taste |
| Salt to taste |
| 10 gallons chicken stock |
| 1 package of light miso |
Garnish |
| 2 whole large daikon, ½” dice |
| 10 parsnips, ½” dice |
| 8 carrots, ½” dice |
| 2 whole stalks of celery, ½” dice |
| 2 lb. Dried shittake mushrooms |
| 10 bunches green onions, sliced on a diagonal |
| 3 bunches of cilantro, chopped fine |
| 6 packages firm tofu, ½” dice |
| 3 No.10 cans of red kidney beans, drained and rinsed |
| Six bunches enoki mushrooms, whole trimmed |
Method
- Soak 2 mushrooms in water for at least 20 minutes, remove stems and slice medium fine.
- Save liquid. Heat chicken stock in a steam kettle, when boiling add miso and mushroom liquid.
- Adjust soy sauce and salt to taste, let simmer.
Add slurry to liquid and bring back to a boil.
Service
- Fill as many containers as needed with a handful each of daikon, carrots, parsnips, celery, cilantro, mushrooms, green onions and kidney beans.
- Also add one package each of tofu and one bunch each of enoki mushrooms.
- Add the boiling broth to the garnish and serve.
Source: Chef Keith Hammerich, CCSF
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