Vinegared persimmon and chayote with salmon roe (Kaki to hayato uri no sunomono) [Kanji Nakatani] from Food Artisans of Japan (page 99) by Nancy Singleton Hachisu

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Notes about this recipe

  • mjes on November 22, 2019

    I've been a fan of Nancy Singleton Hachisu since she released Japanese Farm Food. This recipe caught my attention when I first glanced through her latest book (this one). I found the layout of the recipe drove me nuts: pg 127 (mirin, shoyu, sugar); pg 128 (rice vinegar + pg. 126); pg 126 by itself and previous (shiro dashi, sugar, mirin .... you get the picture - lots and lots of page turning to avoid repeating 1 or 2 step recipes of standard ingredients. I made to make some adjustments - dover sole for flathead with skin, Meyer lemon for yuzu, spinach for komatsuna, and omit the red mizuna leaf. Yes, the dish is impressive and the flavor is exquisite, but it is very fussy to make and keeping track to which is shiro dashi, or happo dashi, or happo gelatin or kaeshi becomes a nuisance. I may well repeat the recipe but only if I radically restructure how I go about making it.

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