Brutkey

Black background. White plate is irregularly rounded square tuned on its side like a wonky diamond. On the left are steamed daylily bulbs facing so the stem end points left. They look like dark yellow bowling pins. They were steamed for 20' in bamboo tray and then infused with kombu dashi ( mirin, usukuchi soy, culantro) for ~ 3 hours. Then sprinkled with more dried culantro. Just steamed, they taste like asparagus and pearl onion. Infused, the culantro was a mistake, it didn't blend well. Second to left are thinly sliced carrots standing in a row. Steamed and infused with kombu dashi but with ginger, mirin and usukuchi soy. There are three ginger sticks on top. Second to right are 8 square acorn noodles. They mostly just tasted like wheat noodles. Right, curled green daylily leaves. Top and bottom, clusters of small dark pink redbud flowers. Kombu dashi recipes were based on Nobu's Vegetarian cooking, p.48-49.
🏷🏷️ ID
ab9jnsrjbnn29bvp
📛📛 Name
6f9a254b5cc89a10.jpeg
📆📆 Created At
2025-08-10T17:51:05.311Z
🐱🐱 Uploaded By
ab9jnr78bnn29bv9
💱💱 Type
image/jpeg
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0
⛓⛓️ MD5
6662cac26d44cb9a4ded082c0d5d779f
📜📜 Alt Text / Comment
Black background. White plate is irregularly rounded square tuned on its side like a wonky diamond. On the left are steamed daylily bulbs facing so the stem end points left. They look like dark yellow bowling pins. They were steamed for 20' in bamboo tray and then infused with kombu dashi ( mirin, usukuchi soy, culantro) for ~ 3 hours. Then sprinkled with more dried culantro. Just steamed, they taste like asparagus and pearl onion. Infused, the culantro was a mistake, it didn't blend well. Second to left are thinly sliced carrots standing in a row. Steamed and infused with kombu dashi but with ginger, mirin and usukuchi soy. There are three ginger sticks on top. Second to right are 8 square acorn noodles. They mostly just tasted like wheat noodles. Right, curled green daylily leaves. Top and bottom, clusters of small dark pink redbud flowers. Kombu dashi recipes were based on Nobu's Vegetarian cooking, p.48-49.
🗒🗒️ Attached To
/notes/97t7uef4bnn29bvr