Cold Cut Plate of Seaweed,
Broccoli, Daikon and Dried Tofu Recipe
Dried konbu seaweed, soaked in cool water
for 40 minutes, rinsed and drained
Head broccoli, cut into florets
Carrot, peeled and sliced
Shiitake mushrooms, soaked in hot water
for 30 minutes
Daikon (large white radish), peeled and cubed
Fresh tree ear fungus, washed and drained
Iceberg lettuce, separated into leaves
Whole chunk ginger, smashed
Five spice powder
To prepare the seaweed rolls, roll up each
piece of reconstituted konbu to form a roll, then pierce through it with
a toothpick to hold the rolls in place, set aside.
to prepare the stock for braising, bring 1
liter water to the boil in a large pot. Add the rest of the stock
seasonings and return to the boil.
Gently add all the prepared braising
ingredients, except for the broccoli, into the pot, cover and when it
comes back to the boil, lower heat to a slow simmer and cook covered for
Stir gently once or twice to prevent
sticking. Ten minutes before time, add the broccoli.
Meanwhile, line a serving dish with the
When done, transfer cooked ingredients to
a colander and drain over a bowl to catch the sauce.
When cool enough to handle, cut the tofu
squares, mushrooms, and tree ears into bite-sized pieces, cut the
carrot, daikon, and broccoli into bite-sized chunks, remove toothpicks
from seaweed rolls and cut each roll into thin slices.
Arrange all cut ingredients nicely on the
Combine the drained sauce from the
colander into a small saucepan along with the remaining sauce from the
pot, and reheat.
Drizzle 2 tablespoons of the sauce evenly
onto the cut ingredients and serve.