Plant-Based Asian-Inspired Board

What's on the board

Amounts and prices for each item are in the book.

Why it works

Umami, the savoury taste, is what makes cheese and cured meat so satisfying, and fermented soy has plenty of it. White miso stirred with sesame oil and lemon makes a dip that does the job of a creamy cheese.

Quick pickles like daikon and ginger bring the sharp, sour contrast, and cucumber and watermelon radish keep things cool and crunchy. Rice and sesame crackers are light enough to let the dips lead.

Timeline

1. T–20 minStir the miso dip together; thaw the edamame if frozen.
2. T–15 minRibbon the cucumber with a peeler; slice the radish and scallions.
3. T–10 minFill bowls with the dips, soy sauce, chili crisp and pickles.
4. T–5 minAdd the edamame, nori chips, wasabi peas and crackers.
5. T–0Sprinkle sesame seeds over the dips and edamame; serve.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

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