Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly peel 2 medium green plantains and slice each into eight 1-inch thick rounds.

2. 2

   In a medium saucepan, combine 2.5 cups of dashi stock, 4 tablespoons of Japanese soy sauce, 3 tablespoons of mirin, 2 tablespoons of sake, and 1 inch of thinly sliced fresh ginger.

3. 3

   Bring the liquid to a gentle simmer over medium heat, ensuring not to boil vigorously.

4. 4

   Carefully add all 16 plantain rounds to the simmering liquid, arranging them in a single layer if possible, or gently stacked.

5. 5

   Cover the saucepan with a lid and gently poach the plantains for 20 minutes, or until they are tender when easily pierced with a chopstick or fork.

6. 6

   Remove the saucepan from the heat and allow the plantains to cool in the liquid for 5 minutes to fully absorb the rich flavors.

7. 7

   Arrange the 2 poached plantains onto serving plates, spooning 2 tablespoons of the flavorful dashi poaching liquid over each serving.

8. 8

   Garnish each serving with 0.5 tablespoons of thinly sliced green onions for fresh aroma and color if desired.