|Chef Giuseppe Tentori, BOKA, Chicago|
Yield: 6 servings.
For wasabi-pea puree: Blanch peas and then blend with all other ingredients until creamy texture is achieved.
For dashi jelly: Warm the dashi broth and add gelatin. Cool and dice.
For daikon salad: Put all ingredients into a pot and simmer until daikon is tender. Remove daikon from pot and allow to cool. Toss in bowl with 1 tsp. black sesame seeds and a small handful of daikon sprouts.
To plate: In one corner of each plate, grate a small amount of raw daikon and ginger. Add one Tbsp. dashi jelly on top of grated mixture. Next, take one Tbsp. of pea puree and “swoosh” it around the center of the plate. Add slices of hamachi across the puree and garnish with a few whole peas. In corner opposite the jelly, add a small pile of daikon salad.
Garnish plate with kanzuri oil and lotus root chips seasoned with togarashi and sugar.