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Farm Fresh Markets - Fall
Chef Masato Nishihara of Kajitsu—New York, NY
Chef Masato Nishihara
414 East 9th Street
New York, NY 10009
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Warm Winter Vegetables with Bagna Cauda, Mountain Yam with Plum, and Namafu with Black Trumpet Sauce
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  • Warm Winter Vegetables with Bagna Cauda, Mountain Yam with Plum, and Namafu with Black Trumpet Sauce
    Chef Masato Nishihara of Kajitsu – New York, NY
    Adapted by
    September 2010
    Yield: 4 Servings


    Warm Winter Vegetables:
    ¼ ounce radicchio
    ½ ounce sugar snap peas
    ⅛ ounce black daikon
    ¼ ounce Japanese turnips
    ½ ounce red potatoes
    ¼ ounce leeks
    ⅛ ounce parsnip
    ¼ ounce fennel
    ¼ ounce pearl onions
    ¼ ounce patty pan squash
    ½ ounce green cauliflower
    ¼ ounce tiny carrots
    ¼ ounce cremini mushroom
    ¼ ounce King Oyster mushrooms

    Bagna Cauda:
    1 ounce cauliflower
    ½ ounce Japanese turnips
    2 ounce kombu stock
    Shiso leaves
    1 teaspoon tempura batter

    Tempura Sauce:
    1 ounce kombu or shiitake stock
    1 teaspoon Usukuchi soy sauce
    1 teaspoon mirin

    Montain Yam with Plum:
    2 ounces Japanese mountain yam
    ½ ounce panko
    1 teaspoon wheat flour
    1 teaspoon plum paste

    Namafu with Black Trumpet Sauce:
    1 piece pumpkin fu
    2 pieces awa (millet) fu
    Red togarashi
    Coarsely crushed black pepper
    ¼ ounce Black Trumpet mushroom
    1 teaspoon mirin
    1 teaspoon Usukuchi soy sauce
    1 teaspoon black sesame paste
    1 teaspoon dried Morel mushroom powder

    For the Warm Winter Vegetables:
    Tear the radicchio into bite-sized pieces. Blanch the sugar snap peas and open them. Slice the black radish into ⅛-inch thick rounds and lightly fry them in the oil. Steam the turnips, red potatoes, leeks, parsnips, fennel, and pearl onions. Grill the patty pan squash, green cauliflower, tiny carrots and mushrooms.

    For the Bagna Cauda:
    Preheat the oven to 210˚F. Deep fry the cauliflower and steam for 10 minutes in the preheated oven. Pan fry the Japanese turnips and stew them with kombu stock for 20 minutes. Put the cauliflower and turnips in a blender with the shiso leaves and a pinch of salt. Fry the mixture as you would fry croquettes, with the tempura batter.

    For the Mountain Yam with Plum:
    Preheat the oven to 210˚F. Peel the mountain yam, reserving the skin, and cut the flesh into small pieces. Julienne the skin and deep fry it too. Steam the yam flesh for 23 minutes in the preheated oven. Make a small cut in the center and insert the plum paste. Wipe off any excess water, and flour the surface of each piece of stuffed yam. Add 2 teaspoons of water to the remaining flour and mix to form a batter. Dip the stuffed yams in the batter, then coat the top with the panko. Fry the yams until the outside is golden brown. Top them with the fried yam skins.

    For the Namafu with Black Trumpet Sauce:
    Cut the pumpkin and awa fu into small cubes and grill. For the mushroom sauce, add a pinch of red togarashi and pepper to oil over low heat. When it becomes aromatic, add the mushrooms and sauté them well. Add the mirin, soy sauce, the black sesame paste and the dried morel mushroom powder.

    To Assemble and Serve:
    Plate the warm winter vegetables and put the bagna cauda in a small cup next to the vegetables. To one side, plate the nama-fu and pour the mushroom sauce over it. Lastly, plate the mountain yam on the other side of the vegetables.




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