Recently, we had an amazing omakase at my favorite restaurant in Dallas. Everything was top-notch and beyond! As an opener, we had this Chilled Yukon Gold Potato & Tokyo Negi Cream Soup, which was silky and smooth as hell!! One thing that I am trying to figure out (yes, I'll try to make something like this at home) is the seasoning that the chef used on the top. It seemed like a powdery consistency, and it had a pleasant smoky taste to it. Whenever I try to search for something similar, I end up with katsuobushi, but it's clearly not what he used. I know it's a long shot, but I hope someone might be able to help me out here!
by svpz
4 Comments
Why not contact the restaurant and ask? Most restaurants are happy to answer such questions!
Potato and leek cream soup is western, so anything they add on top would most likely be from a western palette. Based on the color and your description, my guess is smoked paprika.
Powdered katsuobushi is a thing used in Japanese cuisine. I know there are fancy dashi stores that sell the dried dashi ingredients like kombu, mushrooms, and a variety of dried fish, pulverize it and put them in like tea bags. You can make fresh dashi in small quantities just by simmering a bag or two in the amount of liquid you need.
Is it toasted sesame powder?