Vegetable Medley, Edamame Cream and Yuzu-Pon Sauce

Name: Vegetable Medley, Edamame Cream and Yuzu-Pon Sauce (My Kyoto Garden)
Cuisine: Japanese
Ingredients: 35 g (1¼ oz) green broccoli florets, no larger than 2.5 cm (1 inch) tall; 75 g (2¾ oz) Romanesco, cut into bite-sized florets; 6 fine green beans; ½ small carrot, cut into 3-mm (⅛-inch) round slices; 75 g (2¾ oz) kabocha pumpkin, skin on, cut into 5-cm (2-inch) half-moon shaped wedges; 75 g (2¾ oz) yellow courgette (zucchini), cut into 1-cm (½-inch) half-moon slices; 75 g (2¾ oz) yellow courgette (zucchini), cut into 1-cm (½-inch) half-moon slices; 6 mangetout; 4 red cherry tomatoes, halved; 150 g (5½ oz) edamame beans, shelled (frozen or fresh); 50 g (1¾ oz/¼ cup) white miso; 60 ml (2¼ fl oz/¼ cup) Primary Konbu Dashi or vegetable stock; 60 ml (2¼ fl oz/¼ cup) Primary Konbu Dashi or vegetable stock; zest of ½ lemon, plus 2 tbsp lemon juice; zest of ½ lemon, plus 2 tbsp lemon juice; ½ tsp sugar; pinch of fine sea salt; 2 tbsp tarragon, finely chopped; ½ quantity Yuzu-Pon Sauce; micro herbs and edible flowers; micro herbs and edible flowers; 1 tbsp toasted white sesame seeds; 1 tbsp Maldon sea salt flakes

My Kyoto Garden

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

This dish was inspired by my visit to Higuchi Vegetable Farm in Kyoto. Choose some gorgeous vegetables with different colours, shapes and textures and prepare them so they look delicate.

Ingredients

For the vegetable medley

2 litres (3½ pints/8 cups) Primary Konbu Dashi or vege

Asia
Japan
Starter
Gluten-free
Vegan

Method

Make the Primary Konbu Dashi or use ready-made stock. Divide the dashi or stock into 2 equal parts. Place half in a pan to cook the vegetables. Place the other half in the fridge in a sealable container. Prepare the Yuzu-Pon Sauce.
To make the edamame cream, cook the edamame i