Toppings
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.
