Kochi Vegetable Recipe by Chef Si Han from Supply & Demand

Yuzu Crab Pasta

Ingredients

• 100g spaghetti
• 100g crab meat
• 15g butter
• 15g yuzu juice
• 10g shishito peppers, diced
• 5g chives, chopped
• Salt and pepper to taste
• 5g olive oil

 

Instruction

1. Boil the spaghetti in salted water until al dente, drain and keep a little of the pasta water for sauce later.
2. Add olive oil, add diced shishito peppers and crab meat.
3. Pour in the yuzu juice and cook spaghetti in the pan with a bit of saved pasta water.
4. Add butter and toss everything together. Season with salt and pepper to taste.
5. Remove from heat, sprinkle with chives and garnish.

 

Shishito Sorbet

Ingredients

• 140g lime puree
• 210g lemon puree
• 260g sucrose
• 90g glucose powder
• 650g water
• 4g fabbri neutron sp(stabilizer)
• 10g shishito leaves(chopped)
• 70g lime zest
• 70g shishito peppers(chopped)

 

Instructions

1. In a pot, combine lime zest, chopped shishito peppers, sucrose and water, heat the mixture gently for about 15 minutes to allow the flavors to infuse. After 15 minutes, strain the mixture to remove the solids, collecting the infused liquid.
2. Using a blender, combine the lime puree, lemon puree, glucose powder, fabbri neutro sp, chopped shishito leaves and infused liquid, blend till mixture is fully dissolved and smooth.
3. Pour the mixture into a batch freezer and use the sorbet function to churn until ready.
4. Once the sorbet is ready, garnish with additional lime zest before serving.

 

Japanese Piman Dip

Ingredients

• 250g Piman(roasted and peeled)
• 60g yellow onion (chopped)
• 10g garlic (minced)
• 16g olive oil
• 15g sushi vinegar
• 9g yuzu juice
• 20g white miso paste
• 60g whipping cream
• Salt and pepper to taste

 

Instructions

1. Place pimans over the flame on the stove or under a broiler, turning them until their skins are charred.  Once charred, place them in a bowl and cover to steam for a few minutes.  Peel off the skins and roughly chop the capsicums.
2. In a small pan, heat the oil over medium heat, add the chopped onion and garlic, vinegar, yuzu juice, miso paste, and cream.  Blend until smooth.  Season with salt and pepper to taste.

 

Apple Pickled Myoga

Ingredients

• 4-5 myoga (Japanese ginger)
• 100g apple cider vinegar
• 15g sugar
• 3g salt (optional)

 

Instructions

1. In a bowl, mix the apple cider Vinegar and sugar until the sugar dissolves completely.  Add salt if desired.
2. Place the sliced myoga in a jar or small container.  Pour the vinegar mixture over the myoga, ensuring it is fully submerged.
3. Let it sit for at least 1 hour at room temperature.  For a stronger flavor, refrigerate and allow it to marinate overnight.
4. Drain it as a tangy side, garnish, or topping for salad, rice bowls, or grilled dishes.

 

Cucumber Myoga

Ingredients

• 30g yuzu juice
• 15g rice vinegar
• 15g soy sauce
• 5g sugar
• 45g light olive oil
• 3g sesame oil
• Salt and pepper
• 1 pickled myoga
• 1 Japanese cucumber
• Yuzu zest

 

Instructions

1. Using the prepared pickled myoga, thinly slice and set aside for assemble.
2. Thinly slice the Japanese cucumber and place it in a mixing bowl.
3. In a small bowl, whisk together yuzu juice, rice vinegar, soy sauce, sugar till well combined, slowly drizzle in the olive oil and sesame oil while whisking continuously to create an emulsion.  Season with salt and pepper to taste.
4. Toss the sliced cucumber with the yuzu vinaigrette to coat with sliced pickled myoga, garnish with toasted sesame.