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konyaku mustard miso canape
konyaku mustard miso canape

Konyaku Mustard Miso Canape

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July 14, 2017

Konyaku Mustard Miso Canape 0 0 5 0

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
  • 20 mins

    5 mins

    25 mins

  • Yields: 2 Servings as a canape or a starter

Ingredients

Main Ingredients

1/2 packet of DRIED KONYAKU 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

Ingredients for Seasoning

Zest of ¼ of a Lemon

Ground sesame

Grated ginger or few very thin slices of spring onion (optional)

Ingredients for Mustard Miso dressing

30g/1oz of Miso

30ml/1oz of Rice vinegar

15g/½oz of Muscovado sugar

15g/½oz of Mustard

Directions

1Prepare the DRIED KONYAKU as instructed on the packet, rinse with cold water, drain well and let them cool down

2Prepare 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

3Add the konyaku into the Mustard Miso sauce and leave to marinate for 5 min

Steps for Plating

1Plate 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

2Drizzle some Mustard miso dressing. Finish with a small pinch of lemon zest, ground sesame and grated ginger or spring onion

3Repeat for the other 5 canapes

Tip 1: These canapes can easily be eaten with a small fork. Otherwise why not add a little bit of little gem lettuce to your dish and present the konyaku like a small boat on a bed of crispy salad

Tip 2: This recipe could also be used as a starter. If using this way, cut all the vegetables in long thin batons and add them to the konyaku Mustard Miso marinade before serving

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