search
Loading
|  home | feedback | help          
StarChefs
 
2010 New York Rising Stars
» Home
» Behind-The-Scenes Photos
» Gala Tasting Menu
» New York Purveyors
» Buy Gala Tickets
» Other Revues
» About Rising Stars
» Mentor Awards
» Sponsors
» Why They Shine

Chef Masato Nishihara
Kajitsu
414 East 9th Street
New York, NY 10009
(212) 228-4873
www.kajitsunyc.com


+ Click images to enlarge
Steamed Hearts of Palm and Nama-Fu with Plum Sauce
 
Related Content
  • 2010 New York Rising Stars Winners: Why  They Shine
  • Letter from the Editor, vol. 66: Precision and Soul in New York City
  • 2009 StarChefs.com New York Rising Stars
  • New York Travel
  • New York Travel, II
  •  
    Related Photos
  • Chef Masato Nishihara of Kajitsu


  • Masato Nishihara

    Rising Star Chef Masato Nishihara
    Kajitsu | New York, NY

    Steamed Hearts of Palm and Nama-Fu with Plum Sauce
    Adapted by StarChefs.com
    Yield: 2 servings

     

    INGREDIENTS
    Hearts of Palm:
    2 ounces hearts of palm
    Palm oil
    Salt and freshly ground black pepper
    Takanotsume chili pepper
    6 ounces kombu stock
    2 ounces turnip
    1 teaspoon sour plum paste

    Plum Sauce:
    Japanese pickled sour plums, pitted
    1 teaspoon sake
    1 teaspoon soy sauce
    Pinch sugar

    Nama-Fu:
    1 ounce nama-fu
    15 ounces water
    1 teaspoon salt
    1 teaspoon canola oil

    To Assemble and Serve:
    Wasabi
    2 chive shoots

    METHOD
    For the Hearts of Palm:
    Peel off the skins of the hearts of palm and cut off the edges as well as the stiff parts. Reserve the edges. Heat the palm oil in a saucepan over a low heat and sauté the edges of the hearts of palm. Add the salt, pepper, and takanotsume pepper. Add the kombu stock, and turn the heat up to high. Continue to cook the palm edges for 20 minutes to make a soup. Keep adding water in order to maintain the consistency of the soup. Remove the pot from the heat, blend the liquid, then strain the soup with a colander. Clean the rest of the hearts of palm and then steam them for 25 minutes at 176˚F. Cool them and soak them in the soup for 12 hours. Cut the steamed hearts of palm into small pieces.

    Plum Sauce:
    Pit the Japanese pickled sour plums and strain them to make a paste. Heat the sake to reduce the alcohol and then cool it. Blend the sour plum paste, sake, soy sauce, and sugar to combine. Reserve.

    For the Nama-Fu:
    Cut the nama-fu in half. Heat the water to a boil and add the salt and canola oil. Blanch the nama-fu and remove to cool.

    To Assemble and Serve:
    Plate the hearts of palm pieces and nama-fu in a bowl. Grate the turnip and squeeze the water out. Mix the grated turnip with a small amount of the hearts of palm soup, then pour it over the plated hearts of palm. Top with the plum sauce and garnish with hollowed fresh hearts of palm, wasabi, and chive shoots.

     

     

     

     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy