Until 12th December: Japanese Izakaya Menu, by Chef Shuko Oda - Koya restaurant Soho London
A subscription to Wild Radish is perfect for those who regularly make time to cook, and enjoy ongoing adventures in the kitchen. You'll be able to choose a different option on our menus for each delivery.
We update the selection in wine-only subscriptions monthly.
See below for some additions we think you'll love, before you 'add to basket'.
Limited edition Izakaya menu
Onion tempura
with honey & hojicha salt.
Seared venison sashimi
& radish salad.
Chicory, Elderflower & Saikyo-miso salad.
Grilled trout with gooseberry & kohlrabi sunomono.
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Anko with mochi popcorn and kinako.
Shuko has created a menu inspired by traditional Japanese izakaya, so all the dishes are for sharing, available for a limited time only.
Grilled trout, lightly brined in sake, mirin and kombu showcase umami flavours and honour this piece of fish. This is served with a gooseberry and kohlrabi sunomono is a light pickle with the perfect balance of acidity and saltiness, finished with fragrant shiso leaves.
Roscoff onion tempura with marigold leaf honey and hojicha salt are moreish morsels you will want to make again.
Seared in a very hot pan and left bleu in the middle is a tender cut Fallow deer. This venison sashimi is served with a selection of fresh-tasting herbs and vegetables like grated ginger and Conference pear. The mouthful is completed with a sauce that is so simple to make and just so good, we couldn't get enough.
Saikyo miso, a sweet but salty and highly esteemed miso from Kyoto, is the base of an incredible dressing for a chicory salad. Also inside is sweet Roscoff onion and Koya’s secret blend of soy sauce, garnished with dried elderflower flowers.
Mochi popcorn is served with Kinako, a roasted soybean powder and Anko, a Japanese sweet bean paste. These elements sing when they are put together.
Award-winning wine expert Matthew Jukes has paired this with a 2018 100% muscadet from Loire valley in France. This fresh and citrus-forward wine is the perfect match for every dish Shuko has created.
To complete your Wild Radish experience, we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night.
|
Total time |
2.5 hours (cooking this as a couple makes it even more enjoyable) |
| Experience level | 3/3 - You like a challenge |
| Specific equipment | mandoline (optional), spice grinder or pestle and mortar, blender or stick blender |
| Allergens | gluten, fish, soya, sulphur |
Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.
