Recipes from Baiyū: Miso Gumbo and Cheesecake Souffle

Baiyū, brought to you by the Fall ‘24 cohort, was where the vibrant flavors of New Orleans meet the bold, playful spirit of a Japanese izakaya. A unique dining experience that blends soulful Creole classics with the rich umami of Japanese comfort food, this menu is a fusion of flavors that’s as exciting as it is unexpected.

MISO GUMBO

BASE
Yields 4 gallons

INGREDIENTS

Dashi

  • 2 ea large onions roughly chopped

  • 2 ea medium carrots peeled and sliced

  • 1 cup dried kelp

  • 1 cup bonito

  • 4 qt cold water

  • 2 stalks lemongrass trimmed and smashed

  • 1 ea ginger sliced

Roux

  • 1 ea poblano pepper chopped

  • 4 ea green onions whites chopped

  • 1 cup AP flour

  • 1 cup vegetable oil

  • as needed salt and pepper

  • 1 cup red miso

  • 2 tbs garlic minced

DIRECTIONS

Dashi Broth

  1. Place lemongrass and ginger in robot coupe make sachet

  2. Place dried kelp, fish flakes, onions, carrots, sachet in cold water

  3. Bring broth to boil then simmer on low heat for 25-30 mins

  4. Strain in chinois and set aside

Roux

  1. Heat oil in a saucepan over medium-low heat

  2. Sweat green onions, poblano peppers, garlic till fragrant

  3. Whisk in flour till it has a thick consistency

  4. Continue to whisk till roux is peanut butter color

  5. Add miso and continue whisking till roux is milk chocolate color

  6. Do not allow the roux to bubble too much or it will burn rather than brown.

GUMBO RICE
Yields 3 qts

INGREDIENTS

  • 3 cups jasmine rice

  • 6 cups water or dashi broth

  • 3 tbs white miso

  • 6 tbs unsalted butter

  • 3-4tbs furikake

  • 2tbs salt

DIRECTIONS

  1. Combine white miso and unsalted butter set aside

  2. In a strainer, rinse rice gently until water runs clear

  3. In a saucepot combine rinsed rice, water, miso butter and salt and stir

  4. Bring to a boil, stir again and reduce to a simmer. Cover the pot tightly with foil.

  5. Simmer for 15 minutes, or until the rice has absorbed all the water and rice is cooked through.

  6. Turn off the heat and allow the pot to remain covered. Let stand for five minutes.

  7. Fluff rice with furikake. Serve.

FRIED OKRA

Yields 1 qt

INGREDIENTS

  • 1 qt pickled okra cut in spears

  • 1 cup cornmeal

  • 1 cup AP flour

  • 2 ea eggs

  • 2 tbs cajun seasoning

DIRECTIONS

  1. Set fryer to 350 degrees

  2. Combine cornmeal, AP flour, cajun seasoning

  3. Beat eggs and set aside

  4. Coat okra in dry mix

  5. Coat okra in egg wash

  6. Repeat step 4

  7. Fry until golden brown

CHEESECAKE SOUFFLE

INGREDIENTS

  • 140 g cream cheese

  • 50 g granulated Sugar

  • 2 whole egg yolk

  • 2 whole egg whites

  • 3 g egg white powder

  • as needed softened butter

  • as needed granulated sugar

DIRECTIONS

  1. In a stand mixer using a paddle attachment, mix together the egg yolks and cream cheese till homogenous

  2. Using a separate bowl mix the egg whites till light and airy peaks form then add the sugar and egg white powder till a meringue forms

  3. Add both mixtures together folding in until combined as one

  4. Using the softened butter and sugar coat the souffle ramekins completely

  5. Fill ramekin all the way to the top and put in oven

  6. Cook for 7-8 mins at 350 F°

  7. Serve immediately

Jessica Sigmundsson