Salsa de Soya

Eggplant in a sauce made from miso, soy sauce, ginger, and toasted cumin seeds. The yams were cut into long spears and roasted in the oven until well-caramelized before being dressed with threads of chile mora and soy sauce. I sauteed the chard and its stems and topped everything with some garlic chips and toasted sesame seeds. Brown rice is on the side.

This could be the start of many Japanese influenced meals. I just completed my first week working in the kitchen of a Japanese restaurant!

-Kenny