This recipe is inspired by “ika somen (squid pasta)” in Japan. The clear konyaku looks like thin squid sashimi however this dish doesn’t contain any fish and is suitable for a vegetarian diet. This very original canape is full of flavour and has a stylish look. Why not try it with a glass of homemade lemonade or a glass of Saké? For gluten free option, please ensure your miso is gluten free (Miso paste often contain cereals such as wheat or barley). Tsuyoshi @ ex-Otabe Kafe Photographed by Mike Slattery
Prep: 20 mins | Cook: 5 mins | Total: 25 mins
Ingredients
- 1/2 packet of DRIED KONYAKU - Shirataki Noodles
- 1/4 Cucumber cut into 6 thin slices, the rest chopped into 1cm/½in thin batons
- 1/2 Celery stick chopped into 1cm/½in thin batons
- 1/2 Carrot chopped into 1cm/½in thin batons
- Zest of ¼ of a Lemon
- Ground sesame
- Grated ginger or few very thin slices of spring onion (optional)
- 30g/1oz of Miso
- 30ml/1oz of Rice vinegar
- 15g/½oz of Muscovado sugar
- 15g/½oz of Mustard
Directions
- Prepare the DRIED KONYAKU as instructed on the packet, rinse with cold water, drain well and let them cool down
- Prepare the Mustard Miso dressing: In a saucepan, place the miso, rice vinegar, muscovado sugar and mustard. On a low heat, warm up all the ingredients until the sugar is dissolved and mix well until the mixture is totally smoothed. Leave the dressing to cool down for 10 min
- Add the konyaku into the Mustard Miso sauce and leave to marinate for 5 min
- Plate the dish canape style: First dispose on a plate the 6 thin slices of cucumber. With a fork, grab a mouthful size of konyaku. With a spoon, roll the konyaku around the fork and dispose them on the top of a slice of cucumber. Top the rolled konyaku by a sprinkle of chopped carrot, cucumber and celery
- Drizzle some Mustard miso dressing. Finish with a small pinch of lemon zest, ground sesame and grated ginger or spring onion
- Repeat for the other 5 canapes