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).
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
1
Prepare the DRIED KONYAKU as instructed on the packet, rinse with cold water, drain well and let them cool down
2
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
3
Add the konyaku into the Mustard Miso sauce and leave to marinate for 5 min
Steps for Plating
4
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
5
Drizzle some Mustard miso dressing. Finish with a small pinch of lemon zest, ground sesame and grated ginger or spring onion
6
Repeat 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
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
1
Prepare the DRIED KONYAKU as instructed on the packet, rinse with cold water, drain well and let them cool down
2
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
3
Add the konyaku into the Mustard Miso sauce and leave to marinate for 5 min
Steps for Plating
4
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
5
Drizzle some Mustard miso dressing. Finish with a small pinch of lemon zest, ground sesame and grated ginger or spring onion
AuthorMariCategoryAppetizer/Sides, Gluten Free, VegetarianDifficultyBeginner
