Monday, October 11, 2010

Shojin Platter

Warren prepared the first course for our bi-monthly supper club meeting. His first component-a crunchy daikon roll-took almost a week to make! He had to dehydrate the daikon for several days before rolling orange peel inside of it. Then he had to dehydrate it some more before marinating it in rice vinegar. It was definitely worth the wait! He also make marinated lotus root and somen noodle nori rolls with a balsamic soy reduction. YUM!

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