3 tablespoons Saikyo miso
Pinch of salt
3 tablespoons dashi stock
4 ounces local organic baby kale
8 ounces Brussels sprouts, halved
½ cup roasted pecans
1 cup quinoa
1 cup amaranth
1 teaspoon chopped ginger
4 ounces baby carrots
3 cups water
4 ounces tofu, cut into 1-inch cubes
Salt and freshly ground black pepper
Herbs, such as thyme, parsley or chive, chopped
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 tablespoons sesame seeds
2 cups burdock, matchstick-cut and stored in ice bath
2 cups matchstick-cut carrots
1 tablespoon soy sauce
2 teaspoons dashi stock
1 tablespoons water
For the Kale:
In a bowl, mix the sesame paste with the miso. Stir or whisk to blend completely. Taste, and if it seems too sweet, adjust the seasoning with the salt. Blend again until smooth. Thin the mixture with some the stock, one spoonful at a time. In boiling salted water, blanch the kale for 2-3 minutes. Place on a paper towel and let it dry. In the same pot, blanche the Brussels sprouts for 5 minutes and shock in an ice water bath. Add the roasted pecans and the vegetables to the sweet miso paste and mix together.
For the Quinoa:
Put the quinoa, amaranth, ginger, and baby carrots and water in a large pot and bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Add tofu and season with salt, pepper, and herbs.
For the Kimpira:
In a large skillet or wok, heat the vegetable oil and sesame oil. When it’s hot, sprinkle in the sesame seeds and cook, stirring, for about 1 minute. Drain the burdock and add it and the carrots to the pan. Cook and stir over medium high heat for about five to seven minutes. Add the soy sauce and continue stir-frying. If you wish, add the dashi and water and continue stir-frying until liquid has evaporated. The burdock will change color from milky white to shiny gray-brown. It will be crisp, crunchy, earthy, and delicious.
To Assemble and Serve:
Plate as individual components on a single square plate.