Prep 6 hrs • Cook 5 mins • Serves 5
FERMENTED VEGETABLE NUKAZUKE 500g nukadoko 100g baby carrots 100g red baby beetroot 100g golden baby beetroot
PICKLED BABY TURNIPS 50ml white vinegar 50ml water 20g sugar 5 tbsp kosher salt 2 baby turnips
QUINOA 500g uncooked quinoa 100g carrots 100g white onions 1L water
GARLIC SOIL 150g almond ground 15g garlic oil 10g sherry vinegar 10g grapeseed oil 50g charcoal powder pepper, as needed salt, as needed
TO ASSEMBLE 1 pickled baby turnip 1 baby carrot 1 red baby beetroot 1 golden baby beetroot 150g quinoa 2 black olives 2g mint leaves 5g basil oil
1 Prepare the fermented vegetable nukazuke. Bury baby carrots, red baby beetroot and golden baby beetroot deep in nukadoko, and flatten surface with hands. 2 Gently pat down rice bran and pat tightly on wheat bran bed for faster uniform pickling, to ensure the nukadoko is tightly compressed. 3 Ferment the vegetables on nukadoko for 6 hrs. 4 Remove vegetables from nukadoko and rinse with water. Place in a container and place in the refrigerator until needed. 5 Prepare the pickled baby turnips. Boil all the ingredients in a 3-quart non-reactive saucepan over medium heat. 6 Stir sugar until it dissolves completely. 7 Transfer mixed liquid into a large bowl and let it cool for at least 30 mins. 8 Bring a pot of water to the boil. Add in some salt then add in baby turnips and let it boil for 4 mins. 9 Transfer liquid into a large bowl of ice cold water. 10 Drain vegetables in a colander and spread out on kitchen towels to dry. 11 Add in cooked baby turnips to mixed liquid and let it chill for 1 day. 12 Prepare the garlic soil. Add almond ground and charcoal powder into a food processor and pulse to attain bread crumb-like mixture. 13 Add in garlic oil, grapeseed oil, sherry vinegar, salt and pepper. Mix gently. Adjust seasoning to taste. 14 Prepare the quinoa. Boil carrots and white onions in 1L water to get vegetable broth. Strain out the broth from vegetables. Boil quinoa and vegetable broth in a saucepan over medium-high heat. 15 Reduce heat to low and let it simmer for 15-20 mins, or until broth has been absorbed. 16 Fluff with fork and season with salt and pepper to taste. 17 To assemble, combine quinoa, black olives, mint leaves, and basil oil in a bowl and mix well. Fill up the bowl with more quinoa, if desired. 18 Place the pickled turnips and al the nukazuke vegetables on top of the quinoa. 19 Sprinkle garlic soil over and garnish with more greens, if desired. Serve immediately.