Smokey Scottish Poke Bowl
Earth, Sea, Umami and Smoke
Cure tempeh in Original Koji Sauce
Cook, drain and let buckwheat cool
Roast tempeh and mushrooms
How to make
First cure the tempeh with Original Koji Sauce, leave in a bowl for 30 minutes (or up to six hours in the fridge).
Whilst tempeh is curing, cut onion into thin slices.
Mix vinegar and soy with equal amount of water, a pinch of sugar is optional. Leave to pickle for at least 20 minutes.
Cook buckwheat as per instructions on packet, drain and cool.
Boil the beets, or steam them gently until al dente. Leave to cool when done.
Roast tempeh and mushrooms in oven on 240C, baste the mushrooms with chantarelle garum as they brown.
Mount the bowl with buckwheat in bottom, then stack the ingredients in little piles until its jammed full (technical terms).
Add more chantarelle garum to taste, and grated horseradish a la minute (so it doesn't lose pungency)
Decorate with herbs, we used oxalis blossom.
For a final touch smoke over open fire... or use a smoke gun under a cloche.
1 cup buckwheat
30g dried dulse seaweed (or thinly sliced kelp)
3 tablespoons Original Koji Sauce
olive oil for roasting
mushrooms - we used maitake and lobster mushroom
50g fresh tempeh
fresh horseradish for grating
5tablespoons rice vinegar
5 tablespoons soy sauce (tamari if gluten free)
4 small golden beets (or turnips)
Tonic #2 Chantarelle