The Stew

Created by Hestia, Sap Stew (or fondue) is an original recipe made at the Mess incorporating the substance found in the City of Scholars. Sap is used as a flavor enhancer, giving sweet, savory, fragrant and floral notes to the dish. The ingredients are poached in the broth at mealtime.

Ingredients for 4 servings

• Edamame-filled marumochi (12)
• Martengale chashu (16 slices)
• Bok choy (1)
• Ngo gai (1 bunch)
• Confit fiddleheads (8)
• Cherry tomatoes (8)
• Leek (1)
• Kurudake (1)
• Chopped garlic (2 cloves)
• Minced shallot (1)
• Minced fresh onion (1)
• Fresh ginger (1 inch)
• Soy sauce (1/2 cup)
• Souma seed oil (1/4 cup)
• Mirin (1 cup)
• Sake (1 cup)
• Sap (1 1/2 cups)
• Powdered sugar (1/3 cup)
• Dashi (1 cup)
• Water
• Rau ram
• Cilantro
• Red bird pepper
• Recommended ideas: comfort, vividness, nostalgia for a summer night with friends, the nocturnal bloom of a jasmine flower, synesthetic resonance…

Instructions

• Preheat the oven to 410°F, then preheat the individual fondue pots for at least 30 minutes.
• Wash the vegetables.
• Add the soy sauce, mirin, sake, souma seed oil, dashi and Sap to a large saucepan. Mix in the sugar, fresh ginger, shallot, garlic and selected ideas. Cover with water, bring to a boil, and leave to simmer for 5 minutes. Remove the ginger.
• Cook the marumochi in the broth for 10 minutes. When the edamame filling can be seen, the marumochi are ready. Set them aside.
• Meanwhile, strip the leaves off the bok choy, ngo gai and rau ram.
• Cut the chashu into approx. 1/2 inch slices.
• Cut the kurudake into approx. 1/2 inch slices.
• Slice the leeks diagonally into thin strips.
• Remove the fondue pots from the oven and pour the broth inside.
• In equal amounts, place the bok choy leaves, marumochi, chashu slices, kurudake, leek, cherry tomatoes, fiddleheads, and ngo gai.
• Sprinkle with rau ram, bird pepper and cilantro.
• Leave to simmer in the individual fondue pots, then enjoy.
• Infuse the idea of heat if required.

760g