AuthorMariCategoryAppetizer/Sides, Gluten Free, VegetarianDifficultyBeginnerThis 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
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
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
Ingredients
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
