“Landscape of February Satoyama”
Chef Yoshihiro Narisawa of Les Creations de Narisawa – Tokyo, Japan
Adapted by StarChefs.com
Yield: 4 Servings
1 whole chicken (2 kilograms), cut into pieces
1 onion, roughly chopped
1 clove garlic, roughly chopped
1 tomato, roughly chopped
1 leek, roughly chopped
2 liters water
White Miso Flan:
60 grams shiro miso (white soy bean paste)
30 cc cream (using a syringe)
1 Satoimo potato (Aroid)
1 Yamaimo yam
1 Ichouimo potato
1 Chinese yam
Kuzu (Japanese arrowroot) powder
Soba (buckwheat) whole grains
Minced fukinoto stalk
Ground white pepper
180 grams finely grated turnip
30 grams egg white
For the Chicken Essence:
Put all the ingredients in a large pot and cook for 4 hours in a steam convection oven at 100°C/212°F. Remove from the oven and place the pot on a burner; reduce the liquid to 1 liter and strain through a chinoise. Reserve for use in the remaining components.
For the White Miso Flan:
Combine all the ingredients, plus 140 cc chicken essence. Pour 25 cc of the flan mixture into 4 bowls; steam for 15 to 20 minutes in a steam convection oven at 100°C/212°F.
For the Root Vegetables:
Put the root vegetables in a pot with just enough chicken essence to cover them and bring to a boil. When the vegetables are soft, remove the pot from the heat and thicken the broth with the kuzu powder.
For the Buckwheat Risotto:
Cook the buckwheat as though making a risotto: sauté with butter, fukinoto stem and shallots, and add chicken essence as needed until the buckwheat is soft. Season with the white pepper and thicken as desired with the kuzu powder.
For the Turnip Snow:
Combine the turnip, egg white, and salt. The mixture will be very wet (this is desired).
To Assemble and Serve:
Place the flan in a serving bowl and spoon 1 tablespoon of root vegetable mixture over top. Cover with buckwheat risotto and spoon the turnip onto the risotto as if it is snow on the ground—leaving patches of “earth” (risotto) uncovered. Put the bowl in a steam convection oven to quickly warm it; right before serving, garnish with a tempura-fried fukinoto flower.