Shio Koji Cured Leek Nori Flower
A beautiful and delicious flower created from marinated leeks, wrapped in nori sheets.
Ingredients
- 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
Instructions
- 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
