Elaboration
Asia Vinaigrette
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Combine all liquid ingredients.
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Add the ginger and sakura leaves.
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Stir in the lime zest and juice.
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Let macerate for 72 hours in the refrigerator.
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Strain and reserve.
Asia Vinaigrette Gel
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Heat the Asia vinaigrette.
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Add the agar agar and bring to a boil.
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Pour onto a tray and allow to set.
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Blend until a smooth gel is obtained.
Fresh Herb Salad
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Finely slice all herbs and vegetables.
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Dress with Asia vinaigrette and mint oil.
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Keep chilled until use.
Homemade Kimchi
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Prepare a brine by dissolving the salt in the water.
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Cut the vegetables and submerge them in the brine for 4–6 hours.
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Drain and mix with garlic, ginger, and gochujang.
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Ferment in an airtight jar for 5–7 days.
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Store refrigerated.
Sorrel Juice
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Juice the apples.
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Blend with the sorrel and strain.
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Add lemon, salt, and ascorbic acid.
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Slightly thicken with xanthan gum.
Horseradish Cream
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Mix all ingredients until fully combined.
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Coat the tuna and marinate for at least 12 hours.
Sakura Foam (Siphon)
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Mix all ingredients thoroughly.
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Strain and pour into a siphon.
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Charge with two gas cartridges.
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Cook in a water bath for 30 minutes at 63°C.
Sakura Reduction
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Reduce all ingredients over medium heat.
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Allow to rest for 24 hours before use.
Crispy Tuile
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Mix all ingredients until smooth.
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Spread thinly onto a Silpat or baking paper.
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Bake until crisp.
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Shape into a small bowl while still warm.
Ponzu Sashimi Plating
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Arrange the thin slices of tuna.
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Add small dots of ponzu gel.
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Sprinkle with quinoa soufflé.
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Add the fresh herb salad.
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Garnish with edible flowers.
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Serve with homemade kimchi.
Grilled Tuna “Sakura & Horseradish” Plating
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Grill the marinated tuna over binchotan coals and a cherry-wood branch.
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Slice and arrange on the plate.
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Add the horseradish cream.
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Spoon over some sorrel juice.
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Add the charcoal-coated peanuts.
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Finish with oxalis, sesame oil, and lemon zest.
Crispy Tuile Assembly
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Fill the tuile with sakura cream.
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Add dots of Asia gel.
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Incorporate fresh herbs.
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Add lightly seared tuna trims.
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Finish with the oils and dried tuna heart.
Ingredients
Asia Vinaigrette
- Mirin – 0.200 kg
- Fish sauce – 0.020 kg
- Sirodashi – 0.070 kg
- Gluten-free soy sauce – 0.040 kg
- Cherry blossom vinegar – 0.080 kg
- Chopped ginger – 0.040 kg
- Sakura leaves – 3 pcs
- Teriyaki – 0.050 kg
- Lime – 0.125 kg
Asia Vinaigrette Gel
- Asia vinaigrette – 1 kg
- Agar agar – 0.012 kg
Fresh Herb Salad
- Wasabi leaf – 0.010 kg
- Celery – 0.015 kg
- Mint – 0.002 kg
- Coriander – 0.002 kg
- Spring onion greens – 0.003 kg
- Asia vinaigrette – 0.008 kg
- Mint oil – 0.005 kg
Homemade Kimchi
- Iodized fine salt – 0.100 kg + 0.020 kg
- Water – 4 kg
- Chinese cabbage – 1 kg
- Radish – 0.200 kg
- Carrot – 0.200 kg
- Onion – 0.200 kg
- Garlic – 0.020 kg
- Ginger – 0.020 kg
- Gochujang – 0.075 kg
Sorrel Juice
- Granny Smith apples – 3 pcs
- Sorrel – 0.15 kg
- Lemon juice – 0.005 kg
- Salt – 0.001 kg
- Xanthan gum – 0.001 kg
- Ascorbic acid – 0.001 kg
Horseradish Cream
- Heavy cream – 0.3 kg
- Horseradish paste – 0.2 kg
- Lemon zest and juice – 0.030 kg
- Lemon zest and juice – 0.030 kg
Miso Marinade
- Sake lees – 2 kg
- White miso – 1 kg
- Sugar – 0.6 kg
Sakura Siphon
- Sakura reduction – 0.075 kg
- Clarified butter – 0.16 kg
- Salt – 0.007 kg
- Egg yolk – 0.140 kg
Sakura Reduction
- Shallot – 0.050 kg
- White wine – 0.1 kg
- Vinegar – 0.1 kg
- Sakura – 0.50 kg
Crispy Tuile
- Rice flour – 0.25 kg
- Milk powder – 0.2 kg
- Fine salt – 0.01 kg
- Melted butter – 0.09 kg
- Water – 0.3 kg
Ponzu sashimi
- 50 g Balfegó bluefin tuna loin (sashimi cut)
- Ponzu gel (ponzu sauce + agar agar)
- Quinoa soufflé (grape-seed oil + quinoa mix)
- Fresh herb salad (mint, coriander, celery, spring onion, wasabi rocket)
- Edible flowers (oxalis, borage, tagete)
- Asia vinaigrette
- Homemade kimchi (1-week fermentation)
Grilled Tuna “Sakura & Horseradish”
- 50 g Balfegó tuna loin marinated in miso and sake lees
- Horseradish cream
- Green oxalis
- Sorrel juice
- Charcoal-coated peanuts
- Teriyaki marinade
- Sesame oil
- Lemon zest and juice
- Binchotan charcoal
- Cherry-wood branch
- Sakura leaf
Crispy tuile assembly
- Sakura cream
- Asia vinaigrette gel
- Crispy tuile
- Fresh herbs (same as sashimi)
- Balfegó tuna trims
- Grape-seed oil
- Sesame oil
- Dried Balfegó tuna heart
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