This is a vegan dish that I created based on Kohlrabi – one of my favorite vegetables when I grew up. Kohlrabi is a crossbreed of cabbage and radish and the resulting dish is perhaps one of the better dishes I have developed in recent years. To create interesting and satisfying vegan dishes is quite a challenge! I believe that this dish is a pleasure to eat – with plenty of crunch, spiciness and flavor.
When I was young we would eat a lot of raw cut vegetables for dinner where kohlrabi played a major roll – among cucumbers, radishes & tomatoes. Kohlrabi is awesome and comes in both green or purple varieties. Both vegetables taste and look the same once peeled. Although it is not the easiest vegetable to prepare, I really love Kohlrabi. For this dish I combined three components – each with different preparations.
The components of the Kohlrabi
Braised discs: we peel & trim (keep trims) the kohlrabi and slice 1/4″ thick slices and braised them in a vegetables stock until tender. Ribbons: we peel & trim a whole kohlrabi and produce ribbons using a ribbon maker. We than create a pickling liquid (2 parts water, 1 part vinegar, 1 part sugar, pinch of salt, garlic, chili, coriander seeds, ginger) we submerge the ribbons for about 2 hours. Puree: we take all the trimmed pieces of kohlrabi and boil them with a bit of water, coconut milk, green curry. When the trimmings are nice and soft we puree everything nice and smooth. Season with salt, pepper and lime juice.
I really like sushi rice (short grain rice & seasoned vinegar) which works great with this dish. The rice is basically washed, soaked and cooked as a ratio (per Nobu Yuki Matsuhisa – I worked for Nobu 2000 – 2002) 1440g rice & 1440g water works great. The rice vinegar is heated with konbu, salt, sugar and mirin. The vinegar is applied right after cooking.
As for a crunchy element a simple baked potato chip works great. We also love microgreens and opted for some micro purple kohlrabi as an additional garnish. I would really love to hear about your experience with kohlrabi and what dishes you have created.