The Culinary World's Take: Incorporating Our Miso, Tamari, and Shoyu in Recipes
Asaf Doktor, the talented Chef and owner of Tel Aviv's renowned dining establishments - DOK, Abie & the Brothers, brings a wealth of culinary expertise to the table. With a distinguished background, including a tenure at London's prestigious Goring Hotel, Chef Asaf incorporates our Miso, Tamari & Shoyu into his culinary creations. Moreover, we are proud suppliers of custom-crafted misos, tamaris, and shoyu exclusively tailored for DOK. Chef Asaf's dedication to using our premium products elevates the flavors of his delectable dishes, marking a culinary experience worth savoring.
Here are some of the exquisite creations Asaf made using our products together with other fine local products.
Avocado nixtamalized corn/chickpea Miso Toast
Toasted Khorasan Wheat bread topped with our nixtamalized corn-chickpea miso (especially crafted for Chef Asaf), Hass avocado and homemade sriracha sauce.
Corn ice cream with nixtamalized corn/chickpea miso syrup
Corn ice-cream perched on top of a Polenta cake with sour-cream. Topped with corn miso syrup & spicy peanut brittle.
Soba noodle soup with nixtamalized corn/chickpea Tamari Dashi
Khorasan Wheat noodles with cold pressed sesame oil, grill-charred pumpkin Tirshi, pumpkin confit in dried pepper oil with nixtamalized corn/chickpea Tamari, pumpkin & quince vinegar Dashi.
Little Tunny sashimi with chickpea tamari
Raw “little Tunny” (Euthynnus alletteratus) sashimi with chickpea 6 year old tamari & bitter orange ponzu sauce with local wasabi.
Okra Purslane warm salad with corn miso
A stir-fry of char-roasted Purslane & young thai Okra with Khorasan Wheat Freekeh with corn miso dressing drizzled with cold pressed sesame oil, Harissa & fresh coriander leaves.
Purslane, green chickpea & fava stir fry with chickpea miso
Purslane, peeled green chickpea, fresh fava and green onion stir-fried over an open charcoal flame mixed with chickpea miso and harissa vinaigrette.
Gundelia brochette with chickpea miso
Gundelia cooked at a low temperature with lamb stock olive oil and white-savory skewered and roasted over charcoal with wild watercress steeped in lamb sauce, chickpea miso and fresh camomile, milk thistle cheese with hyssop and crunchy smoked lamb.
Skipjack tuna tartare toast with Fava miso
A toasted durum wheat with Skipjack tuna tartare with Tahini, Fava (broadbean) miso with lemon juice and lacto-fermented chili sauce.
To know more about Chef Asaf Doktor and his restaurant see
www.instagram.com/asafdok & www.instagram.com/dok.restaurant