Discover more recipes with these ingredients
Steamed Turnip Clouds [Vegan]
Use a circular ceramic grater (oroshiki) or fine- toothed metal grating plate (oroshigane) to grate the turnip and mountain yam into an ethereal texture for this iconic dish. Serve when autumn suddenly turns cool and you want a warming bowl of vegetable clouds to mitigate the brisk evening. There are... Read More
Ingredients You Need for Steamed Turnip Clouds [Vegan]
How to Prepare Steamed Turnip Clouds [Vegan]
- Finely grate the turnip (see above) and scrape into a fine-mesh sieve set over a bowl for 15 minutes to drain. Finely grate the mountain yam on the Japanese grater as well, and scrape into a Japanese grinding bowl (suribachi, see page 354). Smash well with a grinding pestle (surikogi) until completely smooth and homogenous. Mash in the drained turnip with 1/4 teaspoon of the salt until well combined.
- In a small saucepan, bring the enoki and a generous 1/3 cup (3 fl oz/90 ml) of the dashi to a simmer over medium-high heat. Cool to room temperature in the dashi before draining. Set aside.
- Place a fine-mesh sieve over a medium bowl. Peel and finely grate the potato into the sieve and allow to drain for 20 minutes. Pour off the clear liquid that has accumulated in the bowl but keep the white starch. Mix the drained potato into the starch with 1⁄8 teaspoon of the salt and roll into 4 balls.
- In a small high-sided sauté pan, heat 1 1/4 inches (3 cm) oil over medium heat until you can feel the heat rising.
- Slip in the potato balls and fry, turning, until golden on all sides, about 3 minutes. Drain on a rack set over a pan to catch the drips.
- Slice the carrot crosswise into 4 rounds 1/4 inch (5 mm) thick. Cut those into flower shapes with a small vegetable cutter. Bring a small saucepan of water to a boil over high heat. Drop in the carrot flowers and cook until tender, 3–5 minutes. Scoop out with a wire-mesh sieve and set aside. Drop the lily bulb scales into the boiling water and cook for 1 minute. Drain and set aside.
- Drain the wood ear mushrooms and drop into a small saucepan with 1 tablespoon each shoyu, mirin, and dashi. Bring just to a simmer over medium-high heat and allow to cool in the cooking liquid before draining.
- In a small saucepan, bring the remaining scant 1 2/3 cups (13 1/2 fl oz/ 400 ml) dashi, 1/8 teaspoon salt, and 3/4 teaspoon shoyu to a simmer over medium-low heat. Scrape the kuzu slurry into the saucepan and stir continuously over low heat until thickened and glossy, 5–7 minutes.
- Divide the potato balls, enoki, and lily bulb scales evenly among four heat-resistant, rounded tea bowls (chawan) that can hold about 1 cup (8 fl oz/250 ml). Pour the grated turnip and mountain yam mixture over the top, poke the drained wood ear mushrooms and ginkgo nuts into the viscous mixture so they are still a bit visible, lay a carrot flower artfully on top, and add the thickened dashi.
- Set a bamboo steamer over a large wok filled one-third full of water and bring to a boil. Arrange the bowls in the steamer, cover with a double thickness of cheesecloth (muslin), then place the steamer cover on top. Steam over high heat until set, 20–25 minutes. Serve hot with a dab of wasabi.
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=700%2C467&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=700%2C467&ssl=1)
![Peanut Butter Chocolate Marble Cake [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cake9.jpg?fit=700%2C467&ssl=1)
![Beer Battered Avocado Tacos [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/avocado.jpg?fit=700%2C468&ssl=1)
![Creamy Lemon Ziti With Roasted Asparagus [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/ziti.jpg?fit=700%2C467&ssl=1)
![Mango Avocado Salsa [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/salsa.jpg?fit=700%2C467&ssl=1)
![Beer Battered Avocado Tacos [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/avocado.jpg?fit=460%2C307&ssl=1)
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=460%2C307&ssl=1)
![Red Lentil Curry With Black Tahini and Roasted Cashews [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2016/10/red-lentil-curry.jpg?fit=460%2C288&ssl=1)
![Creamy Lemon Ziti With Roasted Asparagus [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/ziti.jpg?fit=460%2C307&ssl=1)
![Kohlrabi Spaghetti alla Foriana [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2014/12/khol.jpg?fit=460%2C307&ssl=1)
![Chocolate Covered Cheesecake Easter “Eggs” [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2012/04/Vegan-Easter-Egg-Bowl.jpg?fit=460%2C307&ssl=1)
![Teriyaki Romanesco and Beet Bowl [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/03/teriyaki.jpg?fit=460%2C306&ssl=1)
![Pear Crumb Cake [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2014/03/Pear-Crumb-Cake.jpg?fit=460%2C343&ssl=1)
![Magiritsa: Greek Mushroom Soup For Easter [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2017/03/magiritsa-greek-mushroom-soup-for-easter.jpg?fit=460%2C288&ssl=1)
![Fried Sunchokes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2019/12/fried-sunchokes.jpg?fit=329%2C350&ssl=1)
Comments: