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Recipes

#Recipe

Profile Image Niklas Oberhofer

Balfegó bluefin tuna belly | Daikon | Ponzu | Kaviari Caviar

We present the proposal given by Niklas Oberhofer at the Koch des Jahres, the most prestigious gastronomic competition for chefs in Germany.

Recipes

#Recipe

Recipe Image 58

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

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