so this is a pretty basic plate up but this is usually what i do first before designing a plate per se. i basically just put everything together in the amounts that i think might work and try it out. there are changes i would make after trying this dish, and thats what this part of my cooking is for. this dish is yari ika (squid) stuffed with sweet potato (salt only roasted sweet potato put through ricer, let cool fill squid tubes let set slice in "scallop" then lightly whip egg white coat with flour and crushed rice crackers, lightly baste "fry") honshemeji mushrooms. kabosu (juice like yuzu) -sake-miso (just a little for depth) sabayon (oh yeah and i had to fucking whisk the thing with a handful of skewers that i had tweaked around to make them somewhat resemble a whisk because i left mine somewhere unknown to me (you know how that kind of shit happens, when you need it its never there, but everyday up to the that time its in your face)!!!). shishito pepper juice (shishito juice salt sugar vinegar all heated together and reduced a little, u need to balance the bitterness the juice has) so after doing this i would thicken the shishito juice depending on the serving vessel, and i would thicken up the sabayon a touch more, this is the first time in a long time i have been able to cook at home as i dont have much time off these days. today i basically went to japantown and grabbed stuff without thinking about how it was going to go together, got home unpacked it and just kind of went with it. this is how i like cooking the most because it forces you to figure out how to link things together that may or may not go together at first glance. so uhhh enjoy...
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