Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Buttered Autumn Vegetables

Name: Buttered Autumn Vegetables (So fumi yasai)
Yield: serves 2-3
Cuisine: Japan
Ingredients: 1 manganji togarashi (Kyoto green pepper); 50 g japanese pumpkin; ¼ burdock root, peeled; 4 asparagus spears; 600 ml kombu dashi; ¼ onion; 15 g salt; 30 g unsalted butter; 10 g ginger; 10 g lettuce; Some ichimi (Japanese chilli spice powder); 1 naganasu (long thin aubergine)

So fumi yasai

Preparation info

serves
2-3

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

1 naganasu (long thin aubergine)
50 g japanese pumpkin
1 manganji togarashi (Kyoto green peppe

Asia
Japan
Side dish
Vegetarian
Gluten-free
Autumn
Spicy

Method

Grill the aubergine with a blow torch then peel the skin. When grilled, cut the aubergine into 2 cm thick rings.
Cut the pumpkin into bite-size cubes and steam for 8 minutes.
Cut one of the asparagus spears into bite-size pieces.