The bottom layer is Nama fu, which is a Japanse wheat based 'seitan'. I Mixed it with celeriac, seeds and flavourings so it's less chewy and more meaty texture wise. No real seitan flavour since I don't really like that.
On top of that: in lacto fermented celeriac juice braised savoy cabbage, fresh mint leaves, caramalized onion and shiitake mushrooms. Everything wrapped in savoy cabbage leaves and topped with pickled mustard seeds.
The dish is finished with a mustard sauce and mint oil.
by biekorindt
4 Comments
I’m not a huge fan of seitan. I realize this isn’t *quite* the same…. That being said, this is gorgeous. The flavors also sound really nice.
I’m really digging the top view & the way the savoy’s leaf veins seem to continue out into the sauce but it’s really the mint oil. Cool little optical illusion, in the photo at least.
Wow. This looks very, very beautiful. Well done, Chef!
Stunning composition. I love the color of the cabbage leaf and the continued veining of the cabbage represented in the oil. Beautiful
Now that’s a gorgeous plate! I love UFOs!