Ingredients
Truffle mayonnaise
150g mayonnaise
1 tbsp truffle oil
25g honey
1 tbsp chopped truffle
1tsp yuzu juice
Burger sauce
30g mustard
80g Ketchup
3g Tabasco
100g truffle mayonnaise
Tofu bun
180g dry tofu (dry overnight in chiller with weight on top to remove water)
1 egg white
15ml mirin
15ml soya sauce
Salt, to season
Wagyu burger
45g ribeye
45g tenderloin steak
Salt and pepper, to season
To serve
25g white onion
Tempura flour, to cover onion
Vegetable oil
25g shitake mushroom
Knob of butter
1 tsp sake
1 tsp soy sauce
1 tsp mirin
Method
Truffle mayonnaise
Mix all ingredients together and set aside.
Burger sauce
Mix all ingredients together and set aside.
Tofu bun
Mix all ingredients in a blender. Form four buns (45g each) and place in burger rings then cook in oven at 170C for 10-12 minutes. Allow to cool cut each one in two piece.
Wagyu burger
Chop ribeye and tenderloin. Mix with salt and pepper and give the same size of the ring that you use to cook the tofu and place in same size ring as used for tofu. Cook in a pan to preference.
To serve
Finely slice white onion, mix with tempura flour and fry until golden brown in a 160C oil. Finely slice some shitake mushroom then sautéed with butter, sake, soy and mirin. Put some burger sauce on both side of the tofu bun and the Wagyu burger, shitake mushrooms, onion and the other piece of the bun on top, with one skewer in the middle.
Serves 1, multiply as required to serve more
Ingredients
57-85g sashimi—quality halibut or white fish
½ tbsp Rocoto chili paste*
½ tbsp salt
1 tbsp yuzu juice
Juice of ½ lemon
To garnish
Fresh coriander
Method
Fillet the fish and lay it out on the plate in a circle. Dab the pepper paste on each piece. Sprinkle with salt, yuzu juice and garnish with fresh coriander leaf and lemon juice.
*Note: Rocoto is a red chili pepper sauce from Peru. It is available in Hispanic specialty markets.
Serves 8
Ingredients
200g sea bass fillet
Marinade
450g minced vegetables (carrot, onion, cabbage)
30g garlic
15g red chilli
30g sheet dried kombu
20g salt
30ml soy sauce
To serve
1 finely sliced red onion
Juice of 1 lime
Dash olive oil
Salt, to season
Method
Blend all the marinade ingredients together and marinade the piece of fish for 6-8 hours. Remove excess marinade and grill or oven bake for 10-15 minutes on a moderate heat. Garnish with finely sliced red onion dressed with a mixture of lime juice, olive oil and seasoning.
Serves 1, multiply as required to serve more
Ingredients
Yuzu Soy
60ml yuzu juice
30ml soy sauce, mixed
Yellowtail
70g yellowtail
6 slices of jalapeño
To serve
3 coriander leaves
3g garlic purée
90ml yuzu soy
Method
Slice the yellowtail into six pieces. Dip the yellowtail into the garlic, lay the six pieces onto a plate, top each piece with a slice of jalapeño. To finish, dress dish with yuzu soy and serve.
Photography by JeanCazals