The bottom layer is Nama fu, which is a Japanse wheat based 'seitan'. I Mixed it with celeriac, seeds and flavourings so it's less chewy and more meaty texture wise. No real seitan flavour since I don't really like that.
On top of that: in lacto fermented celeriac juice braised savoy cabbage, fresh mint leaves, caramalized onion and shiitake mushrooms. Everything wrapped in savoy cabbage leaves and topped with pickled mustard seeds.
The dish is finished with a mustard sauce and mint oil.
by biekorindt
11 Comments
I’m not a huge fan of seitan. I realize this isn’t *quite* the same…. That being said, this is gorgeous. The flavors also sound really nice.
I’m really digging the top view & the way the savoy’s leaf veins seem to continue out into the sauce but it’s really the mint oil. Cool little optical illusion, in the photo at least.
Wow. This looks very, very beautiful. Well done, Chef!
Stunning composition. I love the color of the cabbage leaf and the continued veining of the cabbage represented in the oil. Beautiful
Now that’s a gorgeous plate! I love UFOs!
Gorgeous at every angle. Well done, chef.
fabulous! and celeriac has been my favorite veg lately
I would never order this but I would absolutely admire the plating. It looks lovely. I’ve just never had a good seitan experience.
This is so very beautiful. Not sure I’d be inclined to eat just from the description but the plating really sells it. Absolutely phenomenal work.
Would love to know how you took these shots! Stunning!!!
So much wrong with this plate, where to begin………../s. Seriously though, that plate is a piece of art. This is what thoughtful execution looks like. Would order this, take photos, stare at it some more, probably a few more pics, then tear up as I put a fork to it.
Never expected to see wheat gluten on a sub like this…
But dang I never thought of using celeriac, mint and mustard on a dish with wheat gluten, since im so used to seeing it dark and braised with soy sauce.
(I did think of using tofu sheets and mushrooms to lighten the colour but now you’ve given me a few ideas)