Sheraton Recipe: Vegetarian SOQ Nishime

Vegetarian SOQ Nishime

• 2 lbs Wailea Agriculture hearts of Palm
• 1 lb Kula Farms Watermelon Radish
• 3 lbs Aloun farms Kabocha Pumpkin
• 2 lbs Hamakua Heritage Alii mushrooms
• 4 oz Marine Agrifuture Sea Asparagus
• 1 lb Ho farms Chinese Long Beans
• 1 lb Japanese Eggplant Braising Liquid
3 cup soy sauce
3 cup Sake
8 piece konbu, dehydrated
4 tablespoon ginger, peeled and minced
2 tbspn garlic, minced
2 1/2 cup granulated sugar (Maui Brand)
2 tablespoon Sambal (chili paste)
4 cup water
4 teaspoon kosher salt

Simmer all Sauce ingredients together, Strain liquid then Slowly braise ingredients by adding mushrooms, Kabocha, Eggplant first, then finish with Chinese long Beans, watermelon Radish, and Sea Asparagus. Simmer till Tender strain vegetables, then thicken Sauce with Potato Starch Slurry and then Fold Vegetables with Sauce.