Cool Plates features dishes from across the country to help inspire chefs' creativity.

For this Japanese-Jewish mashup, chef-owner Jonathan Sawyer makes a chicken dashi — made like traditional Japanese dashi broth, but with poached chicken instead of bonito flakes. He adds cooked, thinly sliced Ohio beef brisket, a matzoh ball, ribbons of poached carrot, dill and ramen noodles, and sells it for $15.

Contact Bret Thorn at bret.thorn@penton.com.
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