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Elaboration
Balfegó bluefin tuna belly
First, make a tartar with half the tuna and season with the soy sauce, salt, and finely chopped cilantro. Place the Kaviari caviar on the tartar. Cut the other half of the bluefin tuna into small cubes and brown on all sides for a few seconds. Then, season with sesame and salt.
Daikon
Peel the radish and put it into an empty vacuum sealer bag. Then, add the spices and the koji. The radish is fermented at 26 °C for 2 weeks. After that, leave the radish in cold storage for another 5 months.
Marinated daikon
Cut the radish into thin slices, then lengthwise into strips, and marinate it in the sweet and sour sauce.
Ponzu Sauce
Simmer the three types of sugar to make caramel. Gradually emulsify with butter. Then, deglaze with the remaining ingredients. Season the sauce to taste and strain.
Kimizu cream sauce
Poach the yolks sous vide at 71 °C for one hour. Then, mix with the remaining ingredients to make a cream and season to taste.
Crackers with shiso powder
Mix all ingredients and bake at 150 °C for eight minutes. Then, sprinkle with powdered green shiso.
Shiso oil
Place all ingredients into a pot and bring to a boil with the agar-agar. Pour into a mold and let cool. Run the mixture through the Thermomix.
Yuzu gel
Place all ingredients into a pot and bring to a boil with the agar-agar. Pour into a mold and let cool. Run the mixture through the Thermomix.
Ingredients
Serves 4
- 360 g Balfegó bluefin tuna belly
- Sesame oil
- Rock Salt
- Soy sauce
Daikon
- ½ daikon radish from Switzerland
- Salt
- Pepper
- Bay leaf
- Sugar
- ½ tablespoon koji (whole)
Marinated daikon
- A small piece of radish
- 200 ml of sweet and sour sauce (one part of each: sugar/water/vinegar)
Ponzu sauce
- 50 g coconut sugar
- 50 g muscovado sugar
- 50 g cane sugar
- 100 g butter
- 50 ml yuzu juice
- 150 ml lemon juice
- 50 g bergamot juice
- 50 g light soy sauce (self-fermented)
Kimizu cream sauce
- 200 ml egg yolk
- 40 g mirin
- 20 g self-fermented soy sauce
- 10 g self-fermented jurún bean miso paste
Crackers with shiso powder
- 100 g egg white
- 50 g butter
- 80 g flour
- Salt
Shiso oil
- Fresh shiso
- Parsley (a small bunch)
- ½ teaspoon salt
- 200 ml neutral grape seed oil
Yuzu gel
- 150 g calamansi
- 120 g yuzu juice
- 60 g lime
- 150 g water
- 17 g agar-agar
- 20 g sugar
