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1
In a saucepan coated lightly with oil, sweat the onions and ginger until soft, about 4 minutes.
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2
Add the spices and season.
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3
Add the stock and bring to simmer.
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4
Add soy sauce and daikon and simmer gently for 15 to 20 minutes, reducing the mixture by 20 percent.
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5
Check for seasoning, and strain out the spices, keeping the broth.
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6
Place the daikon into the strained broth.
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7
Keep hot.
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8
Heat a non-stick pan on high.
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9
Season the foie gras on both sides, and saute until brown, about 3 minutes a side.
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10
Drain on paper towels.
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11
In a large, heated pasta bowl, place 1 braised daikon piece.
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12
Cut out a very thin wedge, and squeeze in a small bundle of daikon sprouts.
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13
Top the daikon with the seared foie gras, ladle the broth around the daikon, and add 3 Edamame Dumplings.
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14
Garnish with edamames and tomato concasse.
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15
Wine Suggestion: Cotes de Nuits-Village, Clos de la Belle Marguerite, 1996
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16
In a pot of salted water, boil the edamames until soft, about 15 minutes.
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17
During the last 2 minutes, add the spinach, to wilt.
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18
Strain well and add to a food processor.
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19
Puree until smooth.
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20
Add the butter and only pulse.
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21
You want small pieces of butter in the mousse.
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22
Fold in truffle oil and chives, and season.
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23
Place in refrigerator until chilled through.
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24
To make the dumplings, lay out 4 wonton skins at a time, and spoon about 1/2 tablespoon of mousse on each.
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25
Brush on egg wash on the edges and fold in half to form a triangle.
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26
Fold left tip of triangle underneath to attach to right tip (like a tortellini).
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27
Repeat and make 24 dumplings total.
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28
Reserve in the refrigerator.
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29
In a large pot of boiling, lightly salted water, add dumplings and cook for 3 minutes.
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30
Serve immediately.
