Fresh and tamari marinated strawberries with rhubarb kimchi, crispy fried garlic scapes, and toasted sesame for a sweet, savory, and bright first course.
1. Prepare marinade for strawberries. Combine tamari, maple syrup, sherry vinegar and sesame oil in a bowl and whisk to combine. Place one third of cut strawberries into bowl and toss gently. Let marinate for 15-20 minutes.
2. Fry the garlic scapes. Heat about 1/2 inch of neutral oil in a small skillet over medium-high heat. Fry the scapes until lightly golden and crisp. Drain on paper towels and season with a pinch of salt.
3. Assemble the dish. Arrange fresh and marinated strawberries on a serving platter. Spoon the rhubarb kimchi over the berries. Top with fried garlic scapes, toasted sesame seeds and a pinch of flaky salt.