Paper-Thin Salad

Name: Paper-Thin Salad (El peruano)
Yield: Serves 4
Cuisine: Japanese
Ingredients: 100 g (3½ oz) beetroot (beet); 100 g (3½ oz) beetroot (beet); 80 g (3 oz) mooli (or daikon); 80 g (3 oz) mooli (or daikon); 100 g (3½ oz) butternut squash; 100 g (3½ oz/⅔ cup) quinoa; 40 g (1½ oz) red onion, thinly sliced; 30 g (1¼ oz) physalis (cape gooseberries) slices; 30 g (1¼ oz) physalis (cape gooseberries) slices; 40 g (1½ oz) mango purée (about ¼mango blended); 40 g (1½ oz) physalis (cape gooseberries), chopped; a pinch of salt, to taste; 40 g (1½ oz) mango purée (about ¼mango blended); 20 ml (⅔ fl oz/4 tsp) yuzu juice; 20 ml (⅔ fl oz/4 tsp) Chardonnay vinegar; 40 ml (1½ fl oz/3 tbsp) rapeseed (canola) oil; 40 ml (1½ fl oz/3 tbsp) rapeseed (canola) oil; 7 tsp ready-made aji amarillo paste; 40 ml (1½ fl oz/3 tbsp) rapeseed (canola) oil; 40 g (1½ oz) broccoli florets, cooked; 20 g (¾ oz/¼ cup) choclo corn, boiled; 3 g (⅛ oz) coriander (cilantro) cress; 3 g (⅛ oz) coriander (cilantro) cress; 50 g (1¾ oz) cherry tomato, skin on and diced; 3 g (⅛ oz) coriander (cilantro) cress; 40 ml (1½ fl oz/3 tbsp) lime juice; 1 tsp ready-made aji amarillo paste; 40 g (1½ oz) physalis (cape gooseberries), chopped

El peruano

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Chotto Matte is one of London’s most talked about restaurants in recent times. One of the pioneers of Nikkei cooking in the UK, it is also a gorgeous restaurant with a great Soho location. I really enjoyed eating at Chotto Matte and meeting the Executive Chef Jordan Sclare (former head chef at Aqua Kyoto and Nobu) and his right-hand man, Head Chef Michael Paul.

One of the most memorable dishes I have eaten there is the paper-thin salad El Peruano, which Jordan and Michael kin

Ingredients

Americas
Asia
Peru
Japan
Side dish
Gluten-free
South America
Vegan

Ingredients

Method