Ingredients

Pickled pak choi

1 handful pak choi stalksl (without leaves)

60g "sushi seasoning"

40g light soy sauce

60g water

 

Red wine aubergine

8 small violet oblong Thai aubergine

25g red port wine, reduced

25g dry red wine, reduce

30g olive oil

Maldon sea salt

freshly ground white pepper

 

Sauce

50g olive oil

100g red onions, cut into fine strips

6g fresh ginger, peeled and sliced

80g fresh small violet oblong aubergines, sliced

50g fresh shiitake mushrooms, sliced

salt

150g red peppers, coarsely chopped

1 pinch Pimentón de la vera

350g tomato water (see recipe "Tomato water" recipe in the "Anchovies" section)

10g grated palm sugar

half of the aubergine sauce (see recipe "Red wine aubergines")

 

Fried shiitake mushrooms

8 fresh shiitake mushrooms

1 tbsp olive oil

10g butter

salt

 

Toro

320g fresh toro (tatty tuna belly with fine marbling)

1 tbsp olive oil

Maldon sea salt

 

To serve

Maldon sea salt flakes

 

Method

Pickled pak choi

Cut the pak choi stalks into strips about 5cm long and place in a vacuum bag. Dissolve the “sushi seasoning” and the soy sauce in water and add it to the pak choi stalks. Vacuum and leave in the fridge for at least 2 hours to marinate.

 

Red wine aubergines

Peel the Thai aubergine and grill on a grilling plate from all sides. Place the grilled aubergines into a vaccum bag. Mix the reduced port wine, the reduced red wine and the olive oil. Add this marinade to the aubergines and vacuum. Place the vaccum bag into a steamer and steam the aubergines at 100C for about 8 minutes until soft. Let the aubergines drain. Keep the aubergine stock and prepare half of it for making the sauce (see sauce recipe). Season the red wine aubergines with Maldon sea salt and some freshly ground white pepper. Before serving, quickly heat up in the steamer and cut into thick slices.

 

Sauce

Heat the olive oil in a sauté pan. Add onions and ginger and fry without colour. Add the aubergine slices and fry on all sides. Then add the shiitake mushrooms, season with salt and fry for a few minutes. Add the diced pepper and fry without colour for a few minutes before adding the Pimentón de la vera and mix. Fill with the tomato water and boil up. Add the palm sugar, mix, then add the aubergine sauce and simmer for 5 minutes. Pass the sauce through a fine sieve and add salt to taste. Boil up before serving.

 

Fried shiitake mushrooms

Clean and slice the shiitake mushrooms. Heat the olive oil in a pan, add butter and the shiitake mushrooms and sauté. Add salt to taste.

 

Toro

Cut the toro into 4 portions and with flash fry on a grill plate on all sides. Season the toro pieces with Maldon sea salt.

 

To serve

Place one toro piece in the middle of each of the 4 bowls. Place some red wine aubergine slices on top, some shiitake mushrooms and some pickled pak choi stalks. Sprinkle with some sea salt flakes and carefully pour the hot sauce on it.

 

Find out more about Roland's culinary career here...

 

Pictures © Helge Kirchberger/Red Bull Hangar-7