Zensai Assortment
A curated selection of small bites including items like kinpira gobo (burdock root), ohitashi (blanched spinach with bonito), or hiya yakko (chilled premium tofu with toppings). Presented with artistic flair in fine restaurants.
16 ingredients
6 steps
Ingredients
- 1Gobo (burdock root)
- 2Carrot
- 3Sesame oil
- 4Soy sauce
- 5Mirin
- 6Sake
- 7Toasted sesame seeds (for kinpira gobo)
- 8Baby spinach or komatsuna
- 9Katsuobushi (bonito flakes)
- 10Silken tofu (premium grade)
- 11Spring onions
- 12Myoga ginger
- 13Fresh ginger (grated)
- 14Ponzu or soy sauce (for hiya yakko)
- 15Assorted tsukemono (pickled vegetables)
- 16Seasonal micro herbs for garnish
Instructions
- 1Kinpira Gobo: julienne gobo (soak in water to remove bitterness) and carrot. Stir-fry in sesame oil, add soy sauce, mirin, sake, cook until tender-crisp. Finish with sesame seeds.
- 2Ohitashi: blanch spinach briefly, shock in ice water, squeeze dry. Dress with dashi, soy sauce, and mirin. Top with katsuobushi.
- 3Hiya Yakko: place chilled silken tofu in a small dish. Top with spring onions, myoga, ginger, and drizzle with ponzu or soy.
- 4Arrange each component in separate small dishes or compartments on a beautiful tray or multi-section plate.
- 5Add small portions of seasonal tsukemono.
- 6Garnish with micro herbs for visual impact. Serve chilled or at room temperature.