Serves 6

Udo curls
Beetroot curls
Shredded daikon
6 endive (chicory leaves)
6 slices carp sushi about 3mm thick
2 grapes sliced
6 soba galettes
(230ml) milk
90g yamato imo
100g wheat flour
60g soba (buckwheat) flour
40g granulated sugar
Pinch sea salt
2 eggs
Vegetable oil

Udo curls
Beetroot curls
Shredded daikon
6 endive (chicory leaves)
6 slices carp sushi about 3mm thick
2 grapes sliced
6 soba galettes
(230ml) milk
90g yamato imo
100g wheat flour
60g soba (buckwheat) flour
40g granulated sugar
Pinch sea salt
2 eggs
Vegetable oil

First make the soba galettes. Warm the milk to body temperature. Peel the yamato imo and grate with a Japanese grater. Combine the flours, sugar, and sea salt well in a bowl. Beat the eggs in a separate bowl and add the warmed milk. Add the flour mixture and mix, making sure no lumps form. Then add the grated yamato imo. Mix well. Put the vegetable oil into a hot blini pan, then add one-sixth of the mixture. Tilt the pan to coat the base with the mixture and cook until the galette is cooked through. Transfer the galette to a plate to cool and make five more in the same way.

Put some udo in the centre of each plate, followed by the beetroot. Next arrange the shredded daikon around the plate and place the endive (chicory) leaves on the daikon. Put the galette on top of the endive (chicory), followed by the carp sushi. Top with slices of grape.

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