This beautiful Shio Koji Cured Leek Nori Flower was created by Martin from Fdx Agro.
It takes some time to prepare, but is worth the effort in terms of taste and beauty!
Shio Koji Cured Leek Nori Flower
- 9 small leeks
- 200 ml Umami Chef filtered shio koji
- 500 ml dashi or use a stock made from miso
- Nori sheets
- agar or gelatine
- Clean 9 small leeks, remove outer leaves and cut to the same length
- Cover with filtered shio koji and leave in the fridge to marinate for 6 hours
- Take the leeks out of the shio koji and poach slowly in dashi
- Remove, drain and put in the fridge for 12 hours to dry
- Remove from fridge, take off outer leaf and roll tightly with quarter cut of a nori roll, sprinkled with water if required to roll easier.
- Close Nori with a wetted finger
- Place on kitchen paper top and bottom ensuring they do not touch one another
- Place in fridge for 12 hours to dry
- Assemble rolls into a circle and wrap tightly with 2 layers of halved sheet of nori
- Wrap with with greaseproof paper tied with butcher string, being careful not to damage the roll
- Place bundle into a mould with a little free space around (little mug for example)
- Thicken the dashi/miso with gelatin/agar flakes
- Pour warm onto ends of leeks in the bundle until outside free space fills up
- Chill until set
- Trim the ends and cut into 4 pieces
- Serve with a sprinkle of togarishi and a splash of lemon juice