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Add the rice cooking water to a pan and heat. Save a part and dilute the Promochi. Once diluted, add to the pan, season and bring to a boil. Keep stirring using a flexible spatula.
Once the mixture becomes thick, keep working on the fire for 1 min as if it were croquettes dough.
Pour the hot dough into a pastry bag with 1 cm tip.
Let drop balls of dough in a bath of cold water with ice so the contrast will gelify the gnocchi immediately. Set aside.
In a skillet, sauté the enokis 1 min, add the drained gnocchi and the Sumiso Sauce. Drizzle with water and cook for 1 more minute.
Add the butter and glaze.
Serve on a plate with the sauce, dehydrated soy and Vietnamese green rice previously fried.
Finish with fried leaves of parsley.