maly mam maly mam

Toppings

It all begins with an idea.

Kombu oil

Ingredients

  • 10 g dried kombu

  • 125 g sunflower oil

Preparation method

  • Warm the oil to 50°C in a saucepan and take it off the heat, put the dried seaweed into the oil.

  • Allow this to cool to room temperature and then leave for 12 hours to infuse.

  • Remove the seaweed and keep chilled until use.

Serving suggestions

  • Delicious served components of sea bream, shallot, and chive.

  • Pairs well with components of cod, potato, and parsnip.

  • Perfect in a dish with samphire, scallop, and soy sauce.

Toasted nori powder

Ingredients

  • 10 sheets nori

Preparation method

  • Toast the nori sheets on the Yakitori until they turn brighter in color and crispy, this will happen in seconds.

  • Once toasted, blend the nori in a spice grinder to make a fine powder.

Dashi and yuzu caviar

Ingredients

  • 500 g dashi

  • 190 g soy sauce

  • 60 g mirin

  • 80 g yuzu juice

  • 10 g agar agar

  •  as needed neutral oil

Preparation method

  • 24 hours in advance, put a deep ½ Gastronorm tray in the freezer with a layer of neutrally flavoured oil; the layer should be approximately 15 centimetres deep.

  • Place the dashi, soy sauce, mirin and the yuzu juice in a pan and bring to the boil.

  • Using a whisk to stir, add the agar agar and continue to cook for 3 more minutes. Continue to stir well.

  • Leave everything to cool for 4 minutes and then pour it into a spray bottle.

  • Drizzle the mixture into the cold oil to create pearls.

  • Spoon the pearls out of the oil with a finely slotted spoon and rinse off the oil with cold water.

  • Store the caviar in the refrigerator.

Serving suggestions

Great with cod, shiso, coconut.

Egg yolk caviar

Recipe for 100 grams

Ingredients

  • 5 egg yolks

  • 500 ml grapeseed oil

  •  as needed salt

Preparation method

  • Season the egg yolks.

  • Pour the mixture into a squeeze bottle.

  • Heat the grapeseed oil to 82C and add the egg yolk mixture to it, drop by drop.

  • After about two minutes, strain the caviare out of the oil.

Nori crackers

Ingredients

  • 330 g tapioca flour

  • 130 g rinsed fresh nori

  • 175 g dashi

  • 175 g water

Preparation method

  • Finely chop the nori.

  • Knead the chopped nori through the tapioca flour.

  • Heat the liquid to 70°C and mix everything well.

  • Pour the mixture into a mould, cover with cling film, and prick a few holes in the plastic.

  • Steam at 100°C for one hour.

  • Refrigerate overnight.

  • Slice at number 2 on a mechanical slicer

  • Dry for 25 minutes, but no longer than this, as it will not rise if it is too dry, and then deep fry.

BOnito kombu crisp

Ingredients

  •  kombu

  •  bonito flakes

Preparation method

  • Cut circles from the kombu and rinse under running water for 30 minutes.

  • Use kitchen towel to pat dry the kombu circle.

  • Deep fry at 165°C until there are no more bubbles. Place the deep-fried kombu under a heat lamp to dry further.

  • Season to taste with katsuobushi flake powder.

Black garlic ketchup

You can put this in a small squeeze bottle, and have guest squeeze it on the meat.

Ingredients

  • 1 bulb garlic

  • 40 g soy sauce

  • 280 g water

  • 20 g kombu

  • 18 g katsuobushi

  • 80 g black garlic

  • 2,5 g agar agar

  • 140 g rice vinegar

  • 70 g sugar

Preparation method

  • Take the garlic cloves from the bulb and chop coarsely.

  • Vacuüm with the soy sauce and allow to infuse for 12 hours.

  • In the meantime, place the water, kombu, and katsuobushi in a container together and allow to also infuse for 12 hours.

  • Strain the cold infused dashi through a fine sieve. You can use the kombu for a different preparation.

  • Place the 80 grams of black garlic, cold dashi and agar agar together in a saucepan and bring to a boil.

  • Pour into a container and place in the fridge to set. This will take around three hours.

  • Bring the rice vinegar and sugar to a boil to make a pickling liquor and allow to cool in the fridge.

  • Strain the garlic soy sauce and place with both the set mixture and the pickling liquor into a blender.

  • Blend until a smooth ketchup consistency.

  • Pass through a fine sieve and vacuum in bags to remove the air and make the sauce as smooth and shiny as possible.

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Blog Post Title Two

It all begins with an idea.

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.

Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.

Read More
maly mam maly mam

Blog Post Title Three

It all begins with an idea.

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.

Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.

Read More
maly mam maly mam

Blog Post Title Four

It all begins with an idea.

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.

Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.

Read More