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Always wanted to create an epic multicourse dinner? In our <a href="https://www.chefsteps.com/recipes/tasting-menu-spring">Tasting Menu: Spring</a> feature, we’re sharing recipes from a carefully orchestrated tasting menu we served to friends at a cozy spring dinner party in the ChefSteps kitchen. Our menu description: Chicken. Celery. Dill oil. Bonito. 


But really, what’s in there? Think chicken stew, but with the sort of lightness, texture, and complexity that distinguishes Japanese food. Also think about tender dumplings, deeply delicious broth spiked with wasabi, and bonito flakes topping it all off.


Plating suggestion: If you’ve got little bowls or mugs with lids, serve this in those so your guests can open them and experience the amazing aromatics.

 
Pair with: 2011 Domaine du Collier Saumur Blanc, or other chenin blanc


Wine note: This chenin blanc is textural and bright, with a really unique nose that’s almost tropical.About the dish: Inspired by an amazing Japanese dish—fried agedashi mochi—this riff on chicken and dumplings evokes the homey comforts of southern American cooking but with lighter, cleaner textures and flavors. We started out using grated radish and daikon but eventually settled on celery. Fresh wasabi in the broth lends the dish depth and spice.