Iron Chef Sakai's Sweet Corn, Coriander and Bok Choy Potage

Ingredients

• 15 leaves bok choy
• 1 stalk bok choy
• 1 bunch cilantro
• chopped
• 3 tablespoons water
• plus
• 1 teaspoon water
• 2 ounces leeks
• thinly sliced
• 1 (15 ounce) cansweet cream-style corn
• 1 tablespoon butter
• 2 ounces fresh cream
• salt (to taste)
• pepper (to taste)
• 2 tablespoons small-size tapioca

Instructions

1. Separate bok choy stalk into 4 pieces lengthwise; place in a large pot with enough salted water to cover; cook over medium heat until tender.
2. Drain bok choy stalks and set aside.
3. Place tapioca in a saucepan with water, bring to a boil and cook for 5 minutes; strain and set aside to cool; add water again and repeat process 2 times.
4. Chop bok choy leaves and cilantro coarsely, and place in a saucepan of boiling water and cook 1 minute; plunge vegetables in cold water and drain.
5. Puree bok choy leaves and cilantro in a blender along with 3 tbsp plus 1 tsp water; set aside.
6. In a skillet, melt butter and cook leek until tender; add the corn and bring to a boil; stir in the fresh cream; puree mixture in a blender until smooth, return to skillet.
7. Add the tapioca and bok choy puree; bring to a boil and season to taste with salt and pepper.
8. Serve garnished with bok choy stalk, if desired.