Iron Chef Sakai’s Sweet Corn, Coriander, and Bok Choy Potage
This delightful recipe combines the freshness of sweet corn, the aromatic essence of coriander, and the wholesome goodness of bok choy, resulting in a comforting potage that will tantalize your taste buds with every spoonful. Perfect for any occasion, this Japanese-inspired dish promises to impress your guests and leave them craving for more. Let’s dive into the culinary adventure of crafting Iron Chef Sakai’s Sweet Corn, Coriander, and Bok Choy Potage!
Recipe Details:
- Cook Time: 35 minutes
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories per serving: 186
- Fat Content: 8.8g
- Saturated Fat Content: 5.2g
- Cholesterol Content: 27.2mg
- Sodium Content: 372.1mg
- Carbohydrate Content: 27.4g
- Fiber Content: 2.3g
- Sugar Content: 4.9g
- Protein Content: 3.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 15 | Bok choy |
| 1 | Cilantro |
| 1 | Leek |
| 3 cups | Water |
| 1 | Butter |
| 2 ears | Sweet corn |
| 1 | Tapioca |
| To taste | Salt |
| To taste | Pepper |
| 2 tbsp | Fresh cream |
Instructions:
-
Prepare Bok Choy:
- Separate the bok choy stalk into 4 pieces lengthwise.
- Place the pieces in a large pot with enough salted water to cover them.
- Cook over medium heat until tender.
- Drain the bok choy stalks and set them aside.
-
Prepare Tapioca:
- Place tapioca in a saucepan with water.
- Bring to a boil and cook for 5 minutes.
- Strain and set aside to cool.
- Repeat the process two more times.
-
Prepare Vegetables:
- Chop bok choy leaves and cilantro coarsely.
- Place them in a saucepan of boiling water and cook for 1 minute.
- Plunge the vegetables in cold water and drain.
-
Puree Vegetables:
- Puree bok choy leaves and cilantro in a blender along with 3 tbsp plus 1 tsp water.
- Set aside for later use.
-
Cook Corn Mixture:
- In a skillet, melt butter and cook leek until tender.
- Add the corn and bring to a boil.
- Stir in the fresh cream.
- Puree the mixture in a blender until smooth, then return it to the skillet.
-
Combine and Season:
- Add the tapioca and bok choy puree to the skillet.
- Bring the mixture to a boil.
- Season to taste with salt and pepper.
-
Serve:
- Ladle the potage into bowls.
- Garnish with bok choy stalks, if desired.
Recipe Notes:
- Variations: Feel free to add your own twist to this recipe by incorporating additional vegetables or herbs.
- Storage: This potage can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Simply reheat the potage on the stove or in the microwave until heated through.
- Serve with: Crusty bread or a side salad makes a perfect accompaniment to this hearty potage.
- Presentation: For an elegant touch, drizzle a swirl of cream on top of each serving before garnishing with bok choy stalks.
Embrace the flavors of Japan and delight your senses with Iron Chef Sakai’s Sweet Corn, Coriander, and Bok Choy Potage. Whether enjoyed as a light lunch or a comforting dinner, this dish is sure to become a favorite in your culinary repertoire. Enjoy the warmth and goodness of homemade potage with each spoonful! 🌽🌿🍲
