menu kanae奏恵

By Jasmin Howarth - final project of Plant One Online

This meal is designed to be served as an array of dishes on the table, to be shared between four, to be beautiful and immersive. The recipes focus on winter flavours in order to showcase the beautiful seasonal British produce. However these recipes can be adjusted with substitutions in order make the most of each season wherever you are. Please clear the table, any distractions and your mind. Savour the smells and really taste each mouthful. It is recommended to start with the miso soup in order to warm up the stomach before eating the rest of the meal. The white rice is used as a device to carry all the savoury flavours, serve this on the left of each person as this is side is traditionally reserved for more important items.

Gyokuro tea

An elegant and umami rich flavour to have before the meal.

2 tbsp loose gyokuro tea

400 ml filtered water

Method

1. Place the tea into a large pot

2. Bring the water to the boil and allow to cool to 60°C.

3. Pour the water over the tea leaves and allow to infuse for 3 minutes.

4. serve immediately.

Miso soup with portobello mushrooms and cornish kelp and kukicha dashi

A warming umami soup, filled with vitamins and minerals to warm the stomach before eating the rest of the meal. Cornish kelp isn’t as tough as the Japanese version we will use it in the soup itself too. Kukicha, or twig tea, is very low in caffeine, and high in calcium, and its nutty flavour is delicious here.

For the dashi:

10g dried Cornish kelp

600ml cold filtered water

2g kukicha (about 1 tbsp)

Method

1. Toast the dried kelp for 5 minutes under a medium heat grill, turning

half way through. Keep watching: it should have a few black burnt bits,

but not too many!

2. Place the kelp in a saucepan with the water and kukicha. Slowly bring the water to a very lower simmer (just a few bubbles, do not boil) or 60°C, then take it off the heat and allow to infuse for at least an hour. For best results leave overnight.

3. Strain through a fine sieve and store in the fridge for up to a week.

For the mushrooms:

4 portobello mushrooms

1 tbsp tamari

2 tsp neutral oil

Method

1. Cut the mushrooms into strips half a centimetre thick.

2. Place in a very hot dry frying pan and stir. After a minute add the

oil. Gently stir until the mushrooms are browned.

3. Add the tamari and remove from the heat.

To assemble:

2 tbsp brown rice miso

rehydrated cornish kelp from the dashi above, chopped

1. Warm the dashi in a small saucepan to a very low simmer. Add the miso and seaweed.

2. Divide the mushrooms between four small bowls and ladle over the soup and seaweed. Pickled carrots with sake with cornish dulse A delicious umami crunch and vibrant colour. These last brilliantly so make ahead or use in bento after.

Pickled carrots with sake with cornish dulse

A delicious umami crunch and vibrant colour. These last brilliantly so make ahead or use in bento after.

200g carrots

1 tsp coconut sugar

4 tbsp brown rice vinegar

1 tbsp sake

pinch sea salt

1g dried dulse seaweed

Method

1. To make the pickling vinegar: mix all the ingredients apart from the

carrots in a small saucepan. Simmer over a low heat until the sugar

and salt have just dissolved.

2. Finely julienne the carrots and place in a medium bowl.

3. Pour the pickling vinegar over carrots and mix. Transfer to an airtight container and store in the fridge until ready to serve.

Hot lightly pickled cauliflower with garlic and chillies

This is such a great way to frame the brilliant British cauliflower. And anything with garlic and chilli is wonderful right?!

500g cauliflower

45ml rapeseed oil

15g garlic, thinly sliced

2 red chillies, deseeded and roughly chopped

100ml brown rice vinegar

1 teaspoon soy sauce

Method

1. Chop the cauliflower into bitesize pieces

2. Heat the oil in a frying pan and sauté the garlic. Add the cauliflower and red chillies, stir fry for a few minutes. The cauliflower should still be part raw.

3. Remove from the heat and add the rice vinegar and soy sauce.

4. Either serve on one large plate or four smaller ones.

White sushi rice with nori

The foundation of Japanese cuisine. This makes perfect rice. Take your time and follow the steps. It makes all the difference.

ingredients

320g white Japanese rice

400ml water

1 sheet of nori

method

1. Wash the grains with cold water in a large heavy bottomed pan. Gently

rub the grains together. Tip the water away and repeat until the water is clear.

2. Strain the rice and leave in the sieve for 15 minutes.

3. Add the water, cover with a lid and bring to the boil.

4. Once boiling, turn the heat down and simmer for 10-12 minutes. Then take of the heat and leave for 10 minutes. keep the lid on the whole time.

5. Gently fold the rice inwards using a wooden spatula and serve in four small rice bowls.

6. Cut the nori sheet into six even rectangles and place on top of the bowl of rice immediately before serving.

Shiitake in mirin and tamari

Simple and effective. If you can’t get hold of sake try it with mirin instead.

Feel free to use any mushrooms here, the tamari will double the umami.

ingredients

150g shiitake mushrooms, sliced

1 tbsp tamari

1 tbsp sake

1 tsp sesame

method

1. To a hot dry frying pan add the mushrooms and fry for a couple of minutes.

2. Add the oil and fry until golden brown.

3. Turn off the heat at add at remaining ingredients.

Red cabbage, apple and onion slaw with kombucha vinegar and sesame seeds

Raw, fresh vegetables bring some real vibrancy to the meal. As the seasons change you can mix up the type of cabbage and fruit. For best results this is best eaten straight away.

Ingredients

300g red cabbage (half a medium cabbage)

50g red onion (1 small)

100g apple (1 medium)

1 tbsp rapeseed oil

60ml kombucha vinegar

1 tsp coconut sugar

light soy sauce to taste

4 tbsp toasted white sesame seeds

method

1. Shred the cabbage, onion and apple into a large bowl.

2. Add the oil, vinegar, sugar and soy in this order. Mixing lightly and quickly until coated.

3. Sprinkle with sesame seeds, mix again and serve immediately on one

larger plate.

Braised and pureed squash with mirin and genmaicha

This squash is infused with a nutty tea and sweet mirin. It should be tender and sit beautifully on the puree. It’s a little tricky to make less of this dish if you only have a food processor to make the puree, as it becomes difficult to blend.

ingredients

1 large squash, about 700g peeled and deseeded

3 tbsp genmaicha

400ml water

4 tbsp mirin

1 tbsp tamari

method

1. Cut the squash into 2-3cm square pieces.

2. Put 300ml of water and the genmaicha into a medium saucepan and gently simmer for 5 minutes. Strain and place the clear tea back into the saucepan.

3. Add the mirin, tamari and pumpkin to the pan and cover with a cartouche.

4. Bring to the boil and then lower to a simmer for 10-15 minutes, until the squash is tender. Remove from the heat and allow it to cool to room temperature.

5. Remove 300g of squash from the stock and blend until smooth, using a little of the stock if required. Season to taste with tamari, if required.

6. Serve on four little plates. Make a layer of puree and place 5 pieces of squash on top.

Sencha kombucha

To accompany the main dishes this sencha kombucha is perfect. Crisp and refreshing, with a hint of grassy meadow.

ingredients

1L filtered water

10g sencha tea

100g organic sugar

1 SCOBY

method

1. Boil the water and add the sugar to a heat proof container. Stir to dissolve.

2. Add the tea leaves to the hot water and leave to brew for 5 minutes. Stain the leaves and leave the sweet tea to cool to room temperature.

3. Once cool, transfer the sweet tea to a 1.5L Kilner jar with the lid removed. Gently place the SCOBY into the jar. Cover with a clean muslin and secure with an elastic band.

4. Leave to ferment for 5-10 days, depending on your room temperature. Keep tasting after 5 days, you are aiming for lightly sweet and sour.

5. Transfer to a Kilner bottle and store in the fridge until serving.

Repeat steps 1 to 4 for your next batch!