Robata Garden in Quinoa Soil

Name: Robata Garden in Quinoa Soil
Yield: Serves 4
Cuisine: Japanese
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 8 baby parsnips; 4 baby fennel; 12 baby carrots; 8 spring onions; 1 pack soft silken tofu (drained weight about 160 g/5½ oz.); 2 tbsp sesame paste or tahini; 200 ml (¾ cup) vegetable oil; 100 g (3½ oz./½ cup) quinoa; 1 tsp yuzu juice or a squeeze of lemon juice; olive oil; 2 tbsp sesame paste or tahini; 1 tsp yuzu juice or a squeeze of lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

This dish works with an endless combination of vegetables, so use what is in season. Some vegetables will need par-boiling, just to ensure that all are evenly cooked and on time when coming off the robata grill.

Ingredients

12 baby carrots
8 spring onions
8 baby parsnips
4<

Asia
Japan
Side dish
Vegan
Gluten-free

Method

Start the robata grill. Place a pot containing 3 litres (12 cups) water on the hob (stove top) over a high heat. Rinse all the vegetables in cold water, ensuring to rub any dirt off carefully. When the water is boiling, salt the water, reduce the heat to medium and cook the vegetables until al dente, less than 5 minutes. Drain the vegetables and plunge