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Raw Chef Yin
Malaysia
Aug 31st 2020, 1:10PM
Like this KindMoment to promote meat-free meals!    
CENTER OF PLATE LESSON: EGGPLANT DASHI πŸ†πŸ†πŸ†πŸ’šπŸ’―πŸ˜‹

My submission of my assignment to @foodfutureinstitute:

β€œI truly enjoyed making this as I love Japanese food! πŸ‡―πŸ‡΅πŸ‡―πŸ‡΅πŸ‡―πŸ‡΅

Seeing tempeh in miso soup is a huge surprise. I’m guessing this is a modern twist to typical Japanese cuisine? I’ve eaten at many Japanese restaurants run by Japanese chefs all over the world but I’ve never seen tempeh in miso soup.

But I LOVE the idea of tempeh in it as I’m a tempeh maker :) So I had to set up making my own tempeh for this lesson. Unfortunately it wasn’t fully ready yet when I made this dish so my tempeh cubes are a bit big coz if I cut them any smaller they would have fallen apart.

For the miso glazed eggplant I don’t have a torch or a broiler so I just steamed it.

What I would do better: slice the kombu more thinly. Same goes with the ginger.

I used quinoa instead of rice because I get bloated from eating rice.β€œ

πŸ‘¨β€πŸ«πŸ‘¨β€πŸ«πŸ‘¨β€πŸ«Instructor feedback
β€œYour Japanese breakfast appears to hit all the elements. The eggplant looks cooked and glazed nicely and the rice it sits on is well presented. The cucumbers are sliced perfectly and marinated well as they wilt ever so slightly. The miso here looks amazing and with the addition of tempeh makes it even better. The plating is very well presented so superb job with this dish!”
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