Previously, on tastingmenu.wordpress.com –
As I mentioned in the original post, I wasn’t quite happy with how my first take on the daikon faux gras turned out. And as I thought about it, I began to suspect the ratio between the grated daikon and potato flour. It was about 1 oz (30 g) weighted of potato flour to ~6 oz of daikon (before grating). Looking about the internet discussions regading luo bo gao, it was suggested the ratio should be closer to 9 oz daikon to 1 oz rice/potato flour (see: http://tastytreats.wordpress.com/2009/01/25/making-chinese-new-year-radish-cake/ ). So I thought, “since I’m draining off
the liquid from the grated daikon, may be I should try something around 10 oz daikon before grating. So I went ahead and began preparing the daikon faux gras as I did before with the new amount of grated daikon. While the daikon was cooking, I thought about how to present it. Foie gras, traditionally, is presented with something sweet and perhaps with some salt crystals. So it occurred to me to try to serve the daikon faux gras with mandoline’d gala apple slices with a drizzle of
balsamic teriyaki sauce. Once I finished preparing the daikon faux gras (steamed on high heat for about 7 minutes and then panfried in olive oil at 75% max power for about 3 minutes aside), I placed three slices of mandoline’d apple (dabbed dry) on a serving dish, drizzled with the balsamic teriyaki sauce and then placed one of the ‘crisp’ fried daikon faux gras on top.
In retrospect, I probably should mandoline’d the apple fresh instead of placing it water. After I drizzled the balsamic teriyaki on the apples, the sauce ran and stained the apple slices (even though I’d dabbed them dry). On tasting the dish, the daikon faux gras, had a softer, less mochi-like texture and there was a little more of that ‘pop’ I expected when I bit into the faux gras. I’d probably use honeycrisp apples or asian pears instead of the gala’s for a bit more contrasting flavor ‘punch’. Both my wife and I liked the flavors in this ‘appetizer’; I’m looking forward to doing this dish as part of this year’s Thanksgiving meal.