A few notes: Normally you would cook the onion first, but I wanted to break down the mushroom and the nuts with the onion, I thought it would give it the taste and consistency of more of a grain dish. When I cooked this dish, I thought the pieces of nut were a little clunky and awkward to eat, so I suggest cutting them up into very small pieces and having a bit more porcini then I had in the video. - The Perennial Plate —The Perennial Plate
small onion (small dice)
porcini, sliced thin on a mandoline
small geoduck (1 1/2 lbs)
rice wine vinegar
mirin (sweet rice wine)
In This Recipe
Saute the onion, mushroom and nuts in the butter on medium heat for 10 minutes, or until the onion has lost its crunch.
Bring water to a boil and blanch the sea beans for 15 seconds, then submerge in ice water. Bring the water back to a boil and cook the geoduck for just 10 seconds. Wait a few minutes, then slice your knife along the edge of the geoduck shell to remove it. Peel the skin off. Slice the the neck into very thin pieces. With the body, chop into a small dice and add to the fricassee of nuts and mushrooms. Let cook for 1 minute, then add a tablespoon of Mirin and Rice Wine Vinegar. Cook for another minute to absorb the liquid.
Place the nut and clam mixture on the plate. In a separate bowl, toss the sea beans and raw geoduck neck and raw porcini slices with the walnut oil, mirin and vinegar. Garnish the nut mixture with the raw salad. Serve.
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!