Serves 4
Ingredients
Nukadoko fermented vegetables
3kg nukadoko rice bran
8 green asparagus
8 white asparagus
3 cherry tomatoes
10g snap peas
10g green peas
Salt
Garlic and honey sauce
220g black garlic
130g honey
30ml chidorizu vinegar
20ml rice oil
10ml sesame oil
black sesame seeds
Soy milk yogurt sauce
300g soy milk yogurt
300ml soy milk
3g malt sugar
60ml lactic acid bacteria
Salt
To serve
mesclun leaf
garden nasturtium
viola flowers
Method
Nukadoko fermented vegetables
Boil the asparagus and peas in salted water. Soak the tomatoes in boiling water and peel. Place the asparagus, peas and peeled tomatoes into the Nukadoko rice bran and leave to ferment. After an hour, remove the vegetables from the rice bran and clean with water.
Garlic and honey sauce
Mash the black garlic and mix it with the honey, Chidorizu vinegar, rice oil, sesame oil and black sesame seeds to make a sauce.
Soy milk yogurt sauce
Mix the soy milk yoghurt, soy milk, malt sugar, lactic acid bacteria and salt together and ferment for 4-6 hours. Once it begins to solidify, transfer it into the fridge and continue to ferment.
To serve
Once the soy milk yoghurt sauce has reached a preferred level of sourness, remove from the fridge and spread across a plate, along with the garlic and honey sauce. Top with the fermented vegetables and decorate with the mesclun leaf, garden nasturtium and viola flowers.
Photography bySergio Coimbra