Summer Preparation

Name: Summer Preparation
Cuisine: Japanese
Ingredients: ¼ cup brown miso-based yuzu miso sauce; 2 tablespoons dried wakame (wakame sea vegetable), reconstituted in cold water for 15 minutes and drained; 2 tablespoons dried wakame (wakame sea vegetable), reconstituted in cold water for 15 minutes and drained; ½ cup chive sprouts or other seed sprouts; ½ cup chive sprouts or other seed sprouts; ½ teaspoon shoyu (soy sauce); ½ teaspoon shoyu (soy sauce); ½ teaspoon toasted sesame oil; 1 cake sashimi kon’nyaku (taro gelatin for sashimi), (7 ounces); 1 cake sashimi kon’nyaku (taro gelatin for sashimi), (7 ounces); 1 cake sashimi kon’nyaku (taro gelatin for sashimi), (7 ounces)

Preparation info

Makes
4
side dishes

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Ingredients

1 cake sashimi kon’nyaku (taro gelatin for sashimi), (7 ounces)
¼ cup

Asia
Japan
Side dish
Garnish
Summer

Method

Cut the kon’nyaku into paper-thin slices, using the sogi-zukuri technique, to make a total of 20 slices. Arrange equal amounts of the kon’nyaku slices on four serving plates, with the slices slightly overlapping. Place a tiny drop of the yuzu miso sauce on each slice.

Toss the wakame and chive sprouts in a bowl, add the soy sauce and sesame oil, and mi