Summer Preparation from The Sushi Experience by Hiroko Shimbo
Cut the kon’nyaku into paper-thin slices, using the sogi-zukuri technique, to make a total of 20 slices. Arrange equal amounts of the kon’nyaku slices on four serving plates, with the slices...
Ingredients
- 2 tablespoons dried wakame (wakame sea vegetable), reconstituted in cold water for 15 minutes and drained
- ½ cup chive sprouts or other seed sprouts
- 1 cake sashimi kon’nyaku (taro gelatin for sashimi), (7 ounces)
- ¼ cup brown miso-based yuzu miso sauce
- ½ teaspoon shoyu (soy sauce)
- ½ teaspoon toasted sesame oil
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