VARIOUS VEGETABLES FROM THE EARTH WITH HARMONIOUS FLAVOUR

INGREDIENTS

1/2 Daikon radish
1 Truffle
Okra
carrot
young corn
pumpkin
sweet potato
manganji red pepper.

Group of ingredients "A"
20 gr. dried scallop stock
2 tbsp scallop scoup
500 cc. Chicken stock
3/4 tbsp salt  pepper (proper quantity) (need to boil once).

Group of ingredients "B"
200 cc. Supeior soup
1/2 tbsp chinese rice wine
Salt (proper quantity)
Pepper (little).

Group of ingredients "C"
Dissolved katakuriko starch (prop. quantity)
Japanese leek's oil (little)

PREPARATION

1/ Cut and shave daikon radish to make two balls (5,5cm. and 6,5cm. in diameter). Remove inside of daikon radish balls and make a halls the outer side of radish to insert vegetacles sticks. 2/ Cut vegetables in various shapes (instead of daikon radish and truffle) about 5 cm. length and 1cm. in a diameter thick sticks. 3/ Boil the radish balls brief balls briefly and put them in a bowl with the group of ingredients "A". Put the bowl in a preheated steamer and steam for 5 – 10 min. 4/ Put truffle (not minced) inside of the larger radish ball and steam to add truffle aroma. 5/ Vegetables sticks should be given a flavor and be heated. 6/ Boil the group of ingredients "B" and put finely chopped truffle to add a nice aroma. Add the group of ingredients "C" to make sauce. 

TO SERVE

Arrange a larger radish ball on a plate and put a smaller one on the larger one. Insert vegetable staicks to the halls. Finally, pour the sauce prepared on point 6.