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PLANT BASED ZOUNI

PLANT BASED ZOUNI Serves 4 Ingredients / Servers to 4 Mochi 4 pcs Carrot 20 g White Radish 4 pcs, sliced thinly Fresh Shiitake Mushroom 4 pcs Fu (Wheat Gluten) A few pieces Japanese Coriander 8 stalks Water 500 ml Dried Shiitake Mushroom 6 pcs Kombu (Kelp) 10 x 5 cm Salt A pinch Kikkoman Soy Sauce ⅔ tbsp Method: 1. Soak the Dried Shiitake Mushrooms and Kombu in water overnight in the fridge. 2. Remove the skin of the daikon and carrot and slice them thinly. 3. Remove the stem of the fresh shiitake mushrooms and slice thinly 4. Add salt into a pot of boiling water and blanch the Japanese Coriander. Soak the blanched coriander in cool water to remove heat and then tie about 2-3 stalks together. 5. In a frying pan, grill the mochi until brown. 6. Remove the kombu from the overnight soak and then strain away the water. 7. Cut the kombu into thin strips 8. Remove the stems of the soaked shiitake mushrooms and slice the mushrooms thinly. 9. Add the white radish and carrot into a pot of boiling water, skin away any scum and then add the shiitake mushrooms. 10. Season with a pinch of salt and then add Kikkoman Soy Sauce then add the Fu (wheat gluten) into the pot. 11. Place the grilled mochi in a bowl, pour the soup and ingredients over the mochi into the bowl and garnish with the blanched coriander and shiitake mushrooms, then serve.