125 ml soy milk
10 ml Nigari
1.5g Bonito Powder
Put the soy milk into a suitable pot (e.g., the Banrai soy milk pot) and stir in the bonito powder. Add 10 ml of nigari all at once to the soy milk while stirring continuously. Cover and cook (e.g., using the warmer under the Banrai soy milk pot).
Cooking time/temperature on an induction plate: 15-20 min at 85°C. If a flat container like a pan is used for the bain-marie, 10-15 min are sufficient. In the microwave: at 600 watts for 65 seconds or at 1000 watts for 55 seconds
For the pesto:
100 g coriander leaves without stem
100 ml vegetable oil
50 g roasted pine nuts
50 g Parmesan
Salt, pepper, lemon
Pick the coriander leaves off the stems and put them in a blender with the other ingredients. Slowly pour in the vegetable oil and blend until a pesto forms.
Finally, season with salt, pepper, and some juice of a lemon.
For the scallops:
8 large scallops
2 The Butter
Thyme, garlic
vegetable oil
Salt
Togarashi spice
Season the scallops with salt and togarashi mix and fry them in oil over medium heat. When they are golden yellow, turn them over and add the butter, thyme, and a crushed garlic clove. Finish cooking the scallops in the foaming butter so that they are nicely translucent inside.
For the asparagus:
40 stalks of wild Thai asparagus
vegetable oil
Salt,
Pfeffer
Heat some oil in a pan and sear the asparagus on all sides. Season with salt.
For the dried cherry tomatoes:
16 cherry tomatoes
salt, pepper
olive oil
powdered sugar
Mix the cherry tomatoes with some olive oil and dust with powdered sugar. Season with salt and pepper and dry in the oven at 120° until the desired consistency is reached.
Matching products:
- Banrai Soy Extract for Silken Tofu
- Nigari
