Did you catch chef Frank on CTV Vancouvers Noon News today? Here is his Ocean Wise Sea Cucumber recipe. #BlueUnsungHero miso turnip puree, wakame seaweed, abalone mushrooms, tofu, ginger and green onion 12oz of sliced sea cucumber meat 1Tbsp of rehydrated wakame seaweed ¼ cup of sliced abalone mushrooms 1Tbsp of edamame 12 very thin slices of green daikon ¼ cup of bean sprouts 1Tbsp of green onion 2oz diced firm tofu Pinch of grated ginger Leftover dashi from turnip puree For the miso turnip puree: 1 small white turnip, peeled and sliced 2cups of dashi 2oz tofu 2 Tbsp saikyo miso Cook turnip in dashi for around 30 minutes until very soft but not yet falling apart. Remove from dashi and place turnips in a blender with tofu, miso and a pinch of salt, mix to a smooth puree. Place leftover dashi back on the stove and bring to a boil. Add all other ingredients and cook for 30 seconds. Spoon puree nicely around the inside rim of 4 small bowls and arrange sea cucumber garnish in the centre. Pour broth carefully into the bowls so it does not mix immediately with the puree. Enjoy!
Posted on: Thu, 22 Jan 2015 21:50:26 +0000
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