Cool Plates features dishes from across the country to help inspire chefs' creativity. For this Japanese-Jewish mashup, chef-owner Jonathon 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. This article has been revised to reflect the following ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:BrianGalletta(813) 627-6722Brian.galletta@penton.comorEricaNamtalov(212) 204-4361Erica.Namtalov@penton.com

Already registered? here.