Rocket and Sake Oil

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 500 g (1 lb2 oz) wild rocket (arugula)
  • 400


Bring a large saucepan of salted water to a rolling boil. Add the rocket and blanch for 1 minute. Drain the rocket and plunge in iced water to refresh. Squeeze as much water from the rocket as possible. Lay the blanched rocket on a dehydrator tray and dehydrate in a food dehydrator at 55°C (130°F) for 48 hours.

Remove the rocket from the dehydrator and place in a vita-prep (or high-spee