cold vichyssoise with seafood, sesame tofu
by Darinee Durai & Qian Leung
@ 30 Mar 2017
By Chef Kenji Okumura
4 (each) scallops, prawns, and hotaru-ika (blue firefly) squids, lightly poached
Bekkou-an Sauce
100ml dashi
8ml mirin
4ml (each) koikuchi (dark) soy sauce and tamari
(light) soy sauce
1tsp kudzu (arrow root) starch
Sesame Tofu
150ml dashi
20g sesame paste
12g kudzu starch
6g wasabi
Cooking oil, for pan-frying
Cold Vichyssoise
Olive oil, for sautéing
200g new potatoes, peeled and diced
1/2 (each) onion, peeled and leek, diced
450ml chicken stock
150ml soymilk
• For the bekkou-an sauce: Heat dashi, mirin, koikuchi
soy sauce, and tamari soy sauce in a saucepan over
a medium heat until sauce starts to bubbles. Add in
the kudzu starch and stir constantly until sauce has
slightly thickened. Remove saucepan from the heat
and set aside.
• For the sesame tofu: Mix all the ingredients in a mixing
bowl and then pour into a saucepan. Heat the mixture
over a medium heat, while stirring constantly until
mixture has thickened, for about 40 minutes. Pour the
sesame tofu mixture into a container, and keep chilled
until set. Once set, cut the sesame tofu into 4 pieces
and set aside. Heat a frying pan with cooking oil until
hot. Add in the chilled sesame tofu pieces and pan-fry
until lightly browned. Set aside.
• For the cold vichyssoise: Heat olive oil in a frying pan
over a medium heat until hot. Add in the diced new
potatoes, onion, and leek and sauté until aromatic.
Add in the chicken stock and heat stock to a simmer.
Transfer the mixture into a food processer, add in the
soymilk and pulse to a purée. Keep chilled.
• Place a piece of pan-fried sesame tofu into each
serving bowl and top with a poached scallop, prawn,
and hotaru-ika squid. Spoon the chilled vichyssoise over
and drizzle with bekkou-an sauce. Serves 4
