TorontoFoodLab

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Pan seared sweetbreads, Shiitake and Kombu consomme, Shiitake and Miso puree, chives

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torontofoodlab

A very simple dish with very few components. The broth was thickened slightly with GPI Kokumi just to give a richer texture. The sweetbreads were first poached with star anise, salt and pepper, then chilled overnight.

 

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