Shojin Ryori Buddhist Temple Cuisine Platter 1771706878010 Piqt

Ingredients

• 14 oz Firm Tofu (Koya-dofu style)
• 4 pieces Dried Shiitake Mushrooms
• 1 4-inch strip Kombu (Dried Kelp)
• 200 grams Daikon Radish
• 1 medium Carrots
• 8 pods Snow Peas
• 2 tablespoons Soy Sauce (Usukuchi)
• 1 tablespoon Mirin
• 1 tablespoon Sesame Seeds (White)
• 2 cups Short-grain White Rice

Instructions

1. 1

   Soak the dried shiitake mushrooms and kombu in 3 cups of water for at least 30 minutes to create the vegan dashi base.

2. 2

   Rinse the rice thoroughly and cook in a rice cooker or heavy pot using a 1:1.1 ratio of rice to water.

3. 3

   Cut the tofu into uniform cubes and the daikon and carrots into decorative flower shapes (rangiri or kikka-giri).

4. 4

   Bring the dashi to a gentle simmer in a pot, then remove the kombu just before it boils to prevent bitterness.

5. 5

   Add the tofu, shiitake, daikon, and carrots to the dashi; season with soy sauce and mirin, then simmer for 20 minutes.

6. 6

   Blanch the snow peas in salted water for 30 seconds to maintain their vibrant green color.

7. 7

   Toast the sesame seeds in a dry pan until fragrant, then grind them slightly to garnish the rice.

8. 8

   Arrange the components in separate small bowls on a single platter, ensuring a balance of colors (red, green, yellow, black, white).