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Recetario YAMAMORI

El documento proporciona una serie de recetas y métodos de preparación para platos como sopa Tonkotsu, hamburguesas Tengu y aderezos diversos. Incluye instrucciones detalladas sobre la cocción de ingredientes, marinados y salsas, así como la preparación de guarniciones y acompañamientos. La información está organizada en secciones que abarcan desde sopas hasta salsas y aderezos, destacando la diversidad de sabores y técnicas culinarias.

Cargado por

Luis Luna
Derechos de autor
© © All Rights Reserved
Nos tomamos en serio los derechos de los contenidos. Si sospechas que se trata de tu contenido, reclámalo aquí.
Formatos disponibles
Descarga como PDF o lee en línea desde Scribd
33 vistas43 páginas

Recetario YAMAMORI

El documento proporciona una serie de recetas y métodos de preparación para platos como sopa Tonkotsu, hamburguesas Tengu y aderezos diversos. Incluye instrucciones detalladas sobre la cocción de ingredientes, marinados y salsas, así como la preparación de guarniciones y acompañamientos. La información está organizada en secciones que abarcan desde sopas hasta salsas y aderezos, destacando la diversidad de sabores y técnicas culinarias.

Cargado por

Luis Luna
Derechos de autor
© © All Rights Reserved
Nos tomamos en serio los derechos de los contenidos. Si sospechas que se trata de tu contenido, reclámalo aquí.
Formatos disponibles
Descarga como PDF o lee en línea desde Scribd
Tonkotsu Soup + 10 kg pork leg bones, cut * 25 ~30It Water * 1kg Pork back fat * 4 Carrots, peeled and cut + 12 leeks (green part only) Washed, cut * 4 Onion, peeled, cut * 1 Big piece ginger, cut * 250g garlic cloves » Place pork bones in water and bring to the boil. Cook for 10 minutes. 1 . Send pork bones downstairs for cleaning. (remove all meat and fat) - Next day: Place cleaned pork bones in water, bring to boil - Constantly remove scum from water . Cook for 1 hour, then add pork back fat . Every hour, top up water for the first 7 hours . Add vegetables 3 hours after the pork back fat . Cook for 5 hours more | . Filter and add salt to broth. Cool overnight . 10.Next day, put into smaller boxes, discarding the sediment at the bottom, freeze what you don’t immediately need. PONauawnye Ribs Rub . : * 4bowl salt” * 2 bowl brown sugar * 1 bowl mustard powder * 1 bowl coriander seed + 1 bowl smoked paprika * 1 bowl cayenne pepper + 1 bowl garlic powder * 1 bow ginger powder * 1 bow! dry thyme Mix everyth og together Shiso Marmalade : a PN _ Sautee the onion over a high heat, add . Add wine and reduce to thick syrup. 6 red onion, sliced 1cup red wine 1 cup brown sugar 2 pkt shiso leaf, chopped sugar to carmelise Remove from heat and stir in chopped shiso Allow to coool Tengu Burger wne 1kg Beef mince 1kg Pork Mince 2 cup panko 1cup milk % cup sesame oil 3 TBSP soy sauce 1 £eSP Konbudashi powder % tsp salt “% tsp pepper 2 cup chopped spring onion in a bowl, mix together the panko and milk. Set aside. Knead the 2 kinds of mince together. tix all ingredients together Spring Kimchee Salad Content: * Shaved Daikon Shaved cucumber (seeds removed) Blanched pakchoi_ . Blanched Asparagus Curly Spring Onion eeee Sauce: ¢ 0.5 btl Kimchee base © 2 Rice bowl Olive oil e 1tsp Mustard ¢ 2Rice Bowl Mirin « ® 0.5 Bowl Sushi Vinegar . To make sauce, blend all ingredients together Dry off salad ingredients with paper and toss in the sauce. Top with curly spring onion and black sesame seeds Tuna Salsa Sauce © 2R.B. Mayonnaise « e 150ml Yuzu Juice © 0.75 tsp Yuzu Kosho « e 0.75 tsp Mustard powder 0.75 tsp Sugar 2 97 Sf Src Blend all ingredients se Tonkotsu Soup © 10kg pork leg bones, cut e 25—-30lt Water Whiskey Sauce YRoane 1/3 Block Butter 1 Onion, chopped 6 Sweet apple, grated ~ 1 Bottle Whiskey 2 tsp salt & 1 tsp cayenne pepper 1 tsp ground cumin 1 tsp ground cinnamon 1.5 TBSP Smoked paprika 8 Cup ketchup 2 cup rice vinegar 2% cup honey can coke 2 cup brown sugar 4 TBSP molasses 4 TBSP Worcester sauce » Reduce whiskey to 1/3 - 1/4, set aside » Melt butter and cook onions and apple in butter - Add all dry spices and cook a little » Add all ingredients and mix well, bring to the boil . Thicken a little with Potato starch Peanut Dressing 4.T8SP Brown Sugar Juice of 6 limes 1/4 tsp salt 8 tsp olive oil 4 tsp peanut butter 4 tsp mayonnaise Pinch garlic Handful fresh mint Handful fresh coriander tiend all ingredients except herbs. Chop herbs by hand and add after blending. Vietnamese dipping sauce 1 bow! fish sauce 2.5 cup water 7 2 bow! fresh lime juice 10 clove garlic, finely chopped 20 flat TBSP caster sugar 5 tsp garlic-chilli sauce -yerything together. Make sure all sugar is dissolved. Gyoza Dip * 6 att soy sauce * @ 2it Vinegar * 800g Sugar * 10Chillies, no seeds * 1 bunch coriander Chop and mix all Karashi miso Pes : e 1 bowl Vinegar e 1% bowl sugar = 7 Oe e 1% bowl mustard e 1% bowl miso e % bowl mayonaisse Blend sugar and vinegar until sugar is completely dissolved. Add miso, karashi and mayonnaise and blend until mixed. : Umeboshi Dressing 3 bow! stoned umeboshi e Big pinch black pepper e 1 bowl balsamic vinegar © 2 bowl sushi vinegar . °° 5 tbsp sugar e 1bowlmirin 3 tbsp tamari soy sauce Blend all together Lamb Tsukune (2012 Haru salad) © 2kg Lamb mince © 2 bunch spring onion, chopped ‘ © 12clove garlic * % sauce bowl sesame oil © Salt and pepper © 2 bowl breadcrums @ 1 bowl water * 4eges Fry the garlic whole in the sesame oil until golden, blend the garlic and oil to a - Paste. Combine the breadcrums, water and eggs together in bowl. Allow the breadcrums to soak up the liquid. Combine all ingredients together and mix. Cook and taste the meat to check for correct amount of salt and pepper. Konbu Cucumber Marinade ° % ladle soy sauce ° 2It water © 2 bowl sugar © % bowl salt © 3 bowl rice vinegar . * pc konbu, wiped clean * 2/\ermons, squeezed but keep everything * Lbowi mirin Combe all ingredients Yellow Curry Sauce © 1/4 small box dry red chillies covered with hot water e 3 bunch lemongrass, chopped 1bunch curry leaves, no stem © 1/3 small box ginger, chopped 2/3 small box galangal, chopped © 1small long box shallots, peeled e 1/3kg peeled garlic %small box spring onion, chopped e 3it vegetable oil e 8 TBSP Ground Coriander e 4 TBSP Ground Turmeric e 4TBSP Ground Paprika © 1.5kg desiccated coconut, dry sautéed until slightly browned © 2xtin Coconut milk e 2x wok spoon sugar e 2.x wok spoon soy sauce 8 x wok spoon vegetable stock e 27BSP Konbudashi powder Blend all vegetables to a paste adding vegetable oil every time until it is all used. Place everything into the pot and start to cook, keep stirring. When the mixture starts to cook, add 1 tin of coconut milk, vegetable stock, coriander, turmeric and panrika. Allow to cook or 10 minutes, then add desiccated ceconut and aliow to cook for a further 20 minutes always stirring so it does not stick. ‘dd the last tin of coconut milk, sugar, Soy sauce and konbudashi powder, ccok for 10 minutes more. Check ceasoning and adjust if necessary. zamb Tsukune (yakimono foe foe eens * 2kg Lamb mince * 2 bunch lemongrass © 4red chillies * % bunch coriander * 6cloves garlic * %wok ladle sesame oil * 4 TBSP soya sauce well Blend all ingredients (except lamb mince) in the food blender. Blend very - to ensure lemongrass is properly broken down. Mix with lamb mince é Smokey Chicken ramen base * 1 Chopped onion © 3 TBSP chopped chilli * 1TBSP chopped ginger * 2 TBSP chopped Garlic * Vegetable Oil a Combine above ingredients in a pan and cook gently for 10 mins. When cooked, put into food blender with the following: * 1 (curry bowl) miso (600g) /*# 4TBSP Chicken Bouillon (130g) * 1TBSP Konbudashi powder (14g) * rice bowl karubi sauce * rice bowl mirin * rice bowl sugar ~> Blend to fine paste Mon kfish teriyaki sauce * 500m! Balsamic.vinegar * %wok ladle soy sauce * 1% wok ladle hondashi © Lice bowl sugar © Pirich garlic, pinch black pepper Reduce all ingredients by 1/3. Thicken with cornflour. TASTE IT!! Ginger Vinaigrette © % cup mustard e 1% cup gari shoga e 2cup sushi vinegar e 1 bunch spring onion (green part only) e Ytsp garlic e 1cup ginger e cup sugar e 4% cup vegetable oil Combine all ingredients in food processor and blend until emulsified Tori Kara Age Marinade: 1 box cubed chicken thigh meat 1% rice bowl soy sauce % rice bowl mirin % rice bowl sake 1 sauce bowl ginger juice Big pinch grated ginger Big pinch white pepper Small pinch garlic 50% potato starch, 50% tempura flour % bottle concentrate tempura dip % bottle water % sauce bowl ginger juice Marinade chicken, coat in flour and deep fry. Sesame Dressing 1 cup sesame seeds % cup sugar 1 cup sushi vinegar 1 cup water 3 cup olive oil 1 heaped tbsp miso First blend sesame and sugar to a fine powder Add remaining ingredients an blend until emulsified. Yasai Gyoza Mix Bb 4 block tofu, sliced to 6, pressed. 12 cloves garlic, fried whole in wok 4 leeks, top 1/3 removed, sliced 1 green cabbage, chopped 1 ramen bow! shiitake, chopped 1 onion, chopped 2 handful fried cashew nuts 2 handful sesame seeds Yo, 1 rice bowl veg oyster sauce - % rice bowl sugar Plenty of salt and white pepper ¥; tin bamboo, drained and chopped . Deep fry the leeks, and tofu separately. Chop up the tofu by hand. . |. Inthe wok, over low heat with a very small amount of oil, start cooking the shiitake. After a few minutes cooking, add the onion. Do not add any seasoning. When is well cooked and a little dried, remove from heat. _ In another wok, over low heat with a very small amount of oil, cook the cabbage. When well cooked and alittle dried, remove from heat. Allow the mushrooms, onion and cabbage to cool a little. . Place in the food blender: fried garlic, ‘ried leeks, cashew nuts, sesame seeds, veg oyster sauce, sugar, salt and pepper and blend to a paste. . Mix all ingredients together. If the mix is not exactly the right texture and well seasoned, then you did something wrong as this recipe is fully tested. Garlic lemon sauce (prawns) © 5 Cup sake * 1 bow! soy sauce © 2 TBSP chilly garlic sauce © 1% TBSP Grated Garlic * 1 bow! lemon juice ¢ = S TBSP Yuzu juice © 17BSP Grated ginger ¢ 17TBSP Mustard * 1 Bowl mirin * 1 bottle lemon olive oil Cook sake to remove all the alcohol. Allow sake to cool. Blend all solid ingredients with the sake. Blend all remaining ingredients. Yasai Tsukemen soup ° Peel and cut very chunky a mixture of carrot, daikon, lotus root and shiitake. * Sautee these ingredients with some sesame oil and soy sauce. * Place in a saucepan (large type for teriyaki section) . Add 2 wok spoon sake and fill to cover vegetables with konbu dashi. * Bring pot to boil and simmer until vegetables soften. - * Cut 4 block of tofu into cubes and add to the pot when veg is cooked. Adjust seasoning with soy sauce. ° Bring "\ the boil then remove from the heat and allow to cool. Honey Ginger Dressing (haru 2012) © 15 cloves garlic, minced * 10 tablespoons minced fresh ginger root * 900ml olive oil © 400ml rice vinegar © 125ml temari soy sauce a © 250ml honey ¢ 300m! water Blend Well _., ¢ Asian chowder soup base © 2tsp garlic © 1pc galangal, chopped * 6 lemongrass (chopped) © 2tin coconut milk * 2 handful sliced onion * 6 frozen lime leaves * 1 wok spoon mixed konbudashi * 1bow!l sake © 2TBSP Sugar * Salt + pepper ¢ Oil Gently cook the barlic, galangal, onion, lemongrass and lime leaves in the oil for about 10 minutes, Then add the sake and konbudashi Powder and cook gently until all liquid has reduced. Add coconut milk and cook gently for a - further 10 minutes. Allow to Coola little then blend very well, Sushi Vineagr © 4.4 It Rice wine vinegar e 3kg sugar © 1kgsalt © Small peice konbu Heat vinegar with all ingredients except konbu. When everything has dissolved, remove from heat. Place konbu in mix and remove when cooled. Pork Spare Ribs © 1.5Its Soy Sauce 2Its Water 600m! Sugar 6 tsp Crushed garlic 600ml Sake 4 tin Hoisin sauce 10 tbsp (heaped) 5 spice e 300ml balsamic vinegar © 15kg pork ribs . Combine all ingredients in a large pan and bring to the boil. Simmer gently, covered for about 90mins. Transfer to oven tray and roast, basting with the cooking liquid every 10 mins until a shiny glaze forms on the ribs. Slightly thicken some of the excess sauce with cornflour. , Bulgogi Pork Ribs __— 4 bottle bulgogi sauce 4 box pork ribs 1 Lts Sake 2 bowl sugar Pinch konbudashi powder % bottle yakiniku sauce ‘ 2Lts Mirin Juice of 3 lemons 7 _ eeceoe ee ee until pork is soft but not falling from the bone Mix all ingredients and simmer x and thicken (about 1.5 hours from boil). Remove ribs from the sauce. Strain “Asauce. Place ribs back in sauce to cool. Yuzu Dressing ° % bowl sesame seeds e@ 2 bowl sugar @ 1 bowl soy sauce ° 4 bowl vegetable oil e 2 bowl rice vinegar ¢ 4 heaped TBSP yuzti paste ¢ 1 heaped TBSP vegetarian oyster sauce 1 7BSP Korean chilly paste ¢ 1 pack umeboshi, stones removed Put sesame seeds and sugar in blender and mix unti powder. Add r all othe: Duck Salt. 2 cup salt 2 cup white pepper 8 tbsp Dry thyme” 2 tsp Chinese 5 spice 2 tsp cloves 4tsp cumin 4 tsp Szechuan pepper 4 tsp coriander seed Blend to a powder. Rub 1 tsp into each piece of duck. Mango Sauce 1 tin mango pulp % (empty mango pulp tin) olive oil % bunch mint, finely diced 1small red onion, finely diced 3 chillies finely diced Juice of 3 limes 1 tsp Mustard % sauce bowl sugar Salt and pepper 4S Combine all liquid ingredients and sugar in food processor and blend. Stir in mint, onion and chillies. Adjust seasoning with salt and pepper. Kaku - ni eS a to do is cut off the .w on, all you have We will use the rolled pork belly from no string. ly at ick areas of fat. Cut pork bell Use the whole pork belly. Trim off thi als of about 15cm. 90degrees to its longer side at interv: nt into the stock. There is no need to seal the meat on the grill, just put stralg! ic The stock for the kaku — ni is as follows © 4:1:2:2 © Hondashi : soy sauce : mirin : sake k should not be oil and turn down very low. The stoc! f the stock should Bring the stock to the b The surface © boiling, boiling stock will make the kaku ni dry. just be moving gently. Now cover the pot. Bear in mind that the stock will heat up because itis covered so compensate for this by turning the gas down a little. The kaku ni should cook for 2 hours and 30 mins. Make your daikon disks. Add them to the kaku — ni after 1% hours. Be sure to turn up the heat as you add the daikon, bring back to the boil then adjust the heat back again to how it was. Allow to cool in the sauce. The next day, remove the solidified fat, meat and daikon from the sauce. Cut into chunks and portion in cling film. Leave 5 portions for immediate use and freeze the rest. The broth must be sieved but no further action is required Homemade dashi > ® Sits cold water © 120g konbu e 120g katsuoboshi - Put 4lts cold water into pot with konbu. Heat gently. Remove konbu just before boiling (throw konbu into fish stock). Add ¥% It water and katsuoboshi. Heat pot gently back to the boil. Remove frém heat as soon as pot boils. Let stand for 10 mins. Strain stock. Add rest of water. Yose Nabe e 5its homemade dashi % It soy sauce e 170mI sake e 330ml mirin Mix ‘nimono - Red snapper nimon® __ e 5/t homemade dashi e 1 sauce bowl soy sauce 4 eauice howl mirin Sushi Vineagr * 4.4 It Rice wine vinegar © 3 kg sugar © 1kg salt * Small peice konbu Heat vinegar with all ingredients except konbu. When everything has dissolved, remove from heat. Place konbu in mix and remove when cooled. Pork Spare Ribs © 1.5lts Soy Sauce e 2iIts Water © 600ml Sugar © 6 tbsp Crushed garlic © 600ml Sake ¢ 4 tin Hoisin sauce © 10 tbsp (heaped) 5 spice e¢ 300ml balsamic vinegar e 15kg pork ribs . Combine all ingredients in a large pan and bring to the boil. Simmer gently, covered for about 90mins. Transfer to oven tray and roast, basting with the cooking liquid every 10 mins until a shiny glaze forms on the ribs. Slightly thicken some of the excess sauce with cornflour. Bulgogi Pork Ribs 4 bottle bulgogi sauce © 4box pork ribs © 1Lts Sake © 2 bowl sugar © Pinch konbudashi powder ve % bottle yakiniku sauce © 2Lts Mirin © Juice of 3 lemons not falling from the bone Mix all ingredients and simmer until pork is soft but - icken (about 1.5 hours from boil). Remove ribs from the sauce. Strain and th “sauce. Place ribs back in sauce to cool. Yuzu Dressing e % bowl sesame seeds e 2 bowl sugar e 1 bowl soy sauce e 4 bowl vegetable oil e 2 bowl rice vinegar e 4heaped TBSP yuzu' paste e 1 heaped TBSP vegetarian oyster sauce e 17BSP Korean chilly paste ¢ 1 pack umeboshi, stones removed Put sesame seeds and sugar in blender and mix until powder. Add all other ingredients and mix. | Duck Salt, e 2cup salt © 2.cup white pepper ° 8 tbsp Dry thyme~ * @ 2tsp Chinese 5 spice e 2tsp cloves © 4tsp cumin e 4tsp Szechuan pepper e 4tsp coriander seed Blend to a powder. Rub 1 tsp into each piece of duck. Mango Sauce e 1tin mango pulp e % (empty mango pulp tin) olive oil e %bunch mint, finely diced e 1small red onion, finely diced e 3chillies finely diced e Juice of 3 limes © 1tsp Mustard ° % sauce bowl sugar ¢ Salt and pepper < Combine all liquid ingredients and sugar in food processor and bl mint, onion and chillie:. Adjust seasoning with salt and pepper. Kaku - ni : . | ‘ n, all you have to do is cut off th We will use the rolled pork belly fram now 0! string. lly at Use the whole pork belly. Trim off thick areas of fat. Cut pork belly 90degrees to its longer side at intervals of about 15cm. ill, j ‘straight i stock. There is no need to seal the meat on the grill, just put straight into the The stock for the kaku — ni is as follows © 4:1:2:2 e Hondashi : soy sauce : mirin : sake Bring the stock to the boil and turn down very low. The stock should not be boiling, boiling stock will make the kaku ni dry. The surface of the stock should just be moving gently. . Now cover the pot. Bear in mind that the stock will heat up because it is covered so compensate for this by turning the gas down a little. The kaku ni should cook for 2 hours and 30 mins, Make your daikon disks. Add them to the kaku — niafter1% hours, Be sure to turn up the heat as you add the daikon, bring back to the boil then adjust th heat back again to how it was. © Allow to cool in the sauce. The next day, remove the solidified fat, meat and daikon from the sauce. Cut nd portion in cling film. Leave S Portions for immediate use and St. The broth must be sieved but no further action is required. Bh tats Homemade dashi » @ Slts cold water © 120g konbu © 120g katsuoboshi Put 4lts cold water into pot with konbu. Heat gently. Remove konbu just before-boiling (throw konbu into fish stock). Add % It water and katsuoboshi. Heat pot gently back to the boil. Remove from heat as soon as pot boils. Let stand for 10 mins. Strain stock. Add rest of water. Yose Nabe e 5its homemade dashi e %ltsoy sauce e 170ml sake e 330ml mirin Mix Redsnappernimono ¢ 5it homemade * © 1sauce bowl s auce * 1sauce bow! mirii e Salt to taste Yakitori / Teriyaki Sauce © 6lts Soy sauce © 6lts mirin { Reduce 1/3 © 2i\tsSake _/ © 000g sugar © 4 bits of ginger 4 % 39 (loves oF genic lene Lure ) Cook to remove the alchohol. ° 1008 veg Kaw byDa SH lo~ Mepck Slightly Fick with ftatoul G5 jog Ponzu Combine the following ingredients: © 4lts Ponzu mix © 2800ml Soy sauce © 540ml mirin © 120g katsuoboshi © 1 full sheet of konbu Mix all ingredients and allow to infuse for 24 hours, Strain juice, will keep indefinitely Orange and chilly chicken wings Skg Prime bone chicken wings 1 btl Fish Sauce 5 Rice bowl sugar 1.5 Rice bowl Chopped Garlic Any fresh orange juice left over from previous cook Sauce 1 Bunch Mint 1 Bunch Coriander Zest of 3 oranges 5 de-seeded Chillies est spicyness, if spicy use less) finely diced 1 rice bowl of chopped garlic, fried until golden in colour 1. Blanch chicken wings in water 2. Combine fish sauce, sugar and garlic to make marinade. Stir until all sugar is dissolved . 3. Place chicken wins in marinade while still hot. Top up with water to cover wings (don’t forget to mix the water in) 4, Marinade for 2 — 3 hours. To Make sauce: 4. Put the used marinade in a pot and cook down until slightly syrupy. 2. Cool the cooked sauce. 3. Add all other ingredients To Serve: 1,, Dry the chicken gs with paper 2. Dust with CORN FLOUR NOT POTATO STARCH!!!!! 3. Serve ona bar at ) not need lime any more Rogan Josh (Lamb curry) * 3kg diced lamb for stew * 2tsp crushed black pepper ® 12 black cardamom pods © 20 green cardamom pods * 16 cloves, whole * 3cinnamon stick * 4onion, blended * 20 garlic cloves, blended © 8cm ginger, blended © 8tsp ground coriander . © 8tsp ground tarmene CUA © 2tsp chilli powder 8tsp ground fennel seeds 6tsp garam masala 20 Tomatos, (4 blended, 16 cut into chunks) 20 shallots, peeled Salt to tatse Sugar to taste 300ml yoghurt Chopped coriander leaf ee ee eee 1. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves and cinnamon and fry for 1-2 minutes or until the spices are sizzling and fragrant. 2. Add the blended onion and fry for 8-10 minutes, stirring regularly, until golden-brown. 3. Add the lamb pieces and fry for 10 minutes, stirring continually, until golden- brown all over. . 4, Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste. 5. Add the garlic and ginger paste to the lamb mixture, stip well to combine, then reduce the heat and continue to cook for 8 minutes, stirring regularly, o Crab salad dressing ° 480m! dashi © 140m! rice vinegar ° 100m! soy sauce © 65g sugar Combine in a saucepan and bring to the boil. Allow to cool. When cool add 100mi ginger juice a a Miso Hollandaise © 6 egg yolk © 3tbsp lime juice ° Zest 1 lime . © 1heaped tbsp miso Paste mixed with water * © 1 block of butter, clarified Chilled soybean soup © 2 cups cooked soybeans ° 2 block tofu ° tbsp sesame seeds ° % bottle milk © tbsp peanut butter ° 1*bsp konbu daski powder Blend very well in food processor Hijiki Salad * 2 cup soya beans, soaked overnight in water © 1 pack hijiki seaweed (soaked for 30 mins in water) * %small box of julienned carrot © % small box of julienned mangetout © %small box of shiitake julienned © 2cube tofu,gjiced into 4 and deep fried, then julienned Cook soybeans for about 2 hours in water. Fry carrot and mangetout in a sesame oil and olive oil fixture. Add all ingredients plus: © 6 sauce bowl konbu dashi © 1sauce bowl mirin © 1sauce bowl sake e° 2sauce bowl soy sauce ° sauce bowl sugar Bring to boil then simmer for 15 mins. Seafood korokke Make croquette on a thick white wine béchamel with cream and lemon juice. Add some mashed potato to thicken the base further. Season with hondashi powder and white pepper. When cooled, adc; cooked mixed seafood and eggs. Use thick tempura batt) stead of egg wash to bind the-panko. crab salad dressing. —_— 4gom| dashi y4omI rice vinegar 400ml soy sauce 65g sugar Combine in a saucepan and bring to the boil. Allow to cool. When cool add 100ml ginger juice Miso Hollandaise 6 egg yolk 3tbsp lime juice . Zest 1 lime 1 heaped tbsp miso paste mixed with water 1 block of butter, clarified coe e

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