| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings | 4 as appetizer |
Ingredients
For Braising Celery
- 1 bunch celery
- 2 cups Dashi
- 2 tbsp extra virgin olive oil
- Salt to taste
Vinaigrette and Garnish
- 1/2 cups reserved broth
- 1-2 tsp toasted sesame oil
- 1 hard boiled egg peeled
- celery seeds for garnish
Dashi
- 2 cups water
- piece konbu approx 3 X 2
- 1/4 cup bonito flakes loosely packed
Ingredients For Braising Celery
Vinaigrette and Garnish
Dashi
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Instructions
To Make Celery
- Trim bottom of celery stalks by cutting off the base. Trim tops and wash really well. Save tender inner stalks for another use. Peel the celery strings with a vegetable peeler. Cut stalks in half crosswise
- Place in pot that just fits celery in one layer. Add dashi, olive oil and a salt to taste (remembering that the dashi is lightly salty). Take a piece of parchment paper and cover and tuck in celery with it.
- Bring dashi to a boil. Cover pot with lid and lower heat so that the broth simmers. Cook until celery is tender when pierced with a paring knife. Let the celery cool to room temperature in the broth or chill until ready to serve.
- When ready to serve carefully lift the celery out of the broth and place on serving plate. Pour excess broth into measuring cup.
Vinaigrette and Finishing
- Whisk broth and sesame oil together. Pour over celery. Grate hard boiled egg over dressed celery. Garnish with celery seeds.
Dashi
- Put water and kombu together in small pot. Let kombu soak for 15 minutes.
- Bring kombu and water to a point just below boiling. Add bonito flakes and let steep until they fall to the bottom of the pot, about 10 minutes. Do not stir. It will cloud the broth.
- Strain mixture through a coffee filter set into a sieve. It should be a clear straw color.
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