Ingredients
“Kobu-Jime” Halfbeak
“Kobu-jime”Sayori
Hamaguri clam
Gomadashi emulsion
10g Gomadashi (local seasoning with grilled fish with sesame and soy sauce )
30g white sesame oil emulsion
Dekopon vinaigrette
40g Dekopon(mandarin) chopped pulpe
20g Lemon vinaigrette (2 of lemon juice, 5 of water, 10 of olive oil)
2g chopped shallot
Method
“Kobu-jime”Sayori
Slice Sayori into small fillet and place it onto Kombu (lightly wiped by wet towel) for five minutes.
Hamaguri
Steamed the hamaguriwith sake and cool down. Set aside until use.
Burdock puree
Peel the burdock and slice it into roughly 2~3mm. Dressit with white sesame oil until its well coated. Place in a blender and blendwithsesame oil (10% weight of sauteed burdock) into rough puree. Season it with salt.
To serve
Line the place with burdock puree using asilicon brush. Thenplace the slicedhamaguri clam, sayori, gomadashi emulsion, dekopon vinaigrette, olive oil. Finished with shiso leaves and land-cress.
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