Wild vegetable pomegranate-shaped buns

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text]
per serving

30 tofu sheets
400g fresh Kalimeris indica (Indian aster)
10 shallots, finely diced
chives for tying
3g monosodium glutamate
3g essence of chicken
sesame oil
500ml white stock[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]

Makes 30

Boil the tofu in the stock for several minutes, then drain. Boil the shallots for a minute and drain.

Clean and blanch the fresh Kalimeris indica, refresh in iced water, then squeeze dry and finely chop. Blend a teaspoon of salt, the shallots, the monosodium glutamate, essence of chicken and a teaspoon of sesame oil uniformly into the vegetable. Wrap the mix in tofu sheets to make a neat ball and tie up the bundles with chives (practice makes master of us all). Cut off excess lengths of chive and serve at room temperature.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]