Hiryuzu translates literally to “flying dragon head” in Japanese. The name refers to how the Hijiki-seaweed infused in the dish resembles dragons in flight. This Hiryuzu recipe is a great example of Shojin-Ryori, a form of vegetarian cuisine made famous by Zen monks. In the 13th century, Zen monks from China popularized the cuisine in Japan. The practice of preparing delicious meals with seasonable vegetables and wild plants from the mountains, served with seaweed, fresh soybean curd (or dehydrated forms), and seeds (such as walnuts, pine nuts and peanuts) is a tradition that is still alive at Zen temples today.

Serves 10

Ingredients:

Hiryuzu
– 950g firm tofu
– 60g yam, peeled and grated
– 40g hijiki (channelled wrack)
– 40 edamame, peeled
– 40g carrot, peeled and cut into short and thin
– 40g burdock, shredded
– 10g sugar

Hiryuzu dashi
– 6g kombu
– 720ml water
– 90ml sake
– 180ml mirin
– 180ml Kikkoman light soy sauce

Garnish
– grated ginger
– micro shiso leaf
– chive, finely chopped

Method:

Hiryuzu dashi
1. Soak kombu in 720ml water and leave for overnight.
2. Place mirin, light soy sauce, sake and kombu water into saucepan and bring to the boil.

Hiryuzu
1. To drain tofu, wrap tofu with clean cotton cloth and place it on a flat tray. Put a chopping boad on top the tofu and let sit for one night.
2. Place the tofu into a bowl and mash them until smooth.
3. Place carrot and burdock into sauce pan and cook with Hiryuzu dashi until cooked.
4. Strain carrot and burdock
5. Place tofu, yam, hijiki, edamame, carrot, burdock, add sugar in a bowl and mix well.
6. Heat oil for deep frying to 160 degrees.
7. Put Hiryuzu dough into the oil, shaping into small balls and cook until golden brown.
8. Pour 90ml of Hiryuzu dashi into the bowl, put Hiryuzu into dashi and dress with garnish.

A native of Fukuoka Japan, owner and chef Takashi uses real Japanese elements in the food at his restaurant Miyazaki, in Cork.

Takashi’s 20 years Japanese cooking experience includes catering for heads of state and celebrities, and holding a number of Head Chef positions in both Japan and Ireland. Takashi was named “Chef of the Year 2015” by John and Sally of The McKenna’s Guide. He is an advocate for Japanese cooking here in Ireland and his aim for Miyazaki is simple: “There are so many types of Japanese food. It is like a treasure box. I want people to enjoy the real flavours of Japan.”

Miyasaki Miyasaki