Serves4
Ingredients
Yuzu jelly
150g yuzu juice
30g white sugar
3g agar-agar
2g gellan
20g water
30g mirin
Smoked eel mixture
300g cleaned smoked eel
5g lemon juice
1⁄2 lime zest
50g olive oil
30g soft mustard
To serve
800g smoked eel mixture
16 squid ink bread chips
100g yuzu jelly
Mustard leaves, for garnish
Method
Yuzu jelly
In a pan heat all the ingredients until boiling, then chill. Mix all the ingredients in a bamix until getting a jelly texture. Keep the mixture aside until next use
Smoked eel mixture
Mix all the ingredients until getting a smooth mixture. Keep the mixture a side until next use.
To serve
Spread the smoked eel mixture at the bread chips in two layers. Put some yuzu jelly pip on the top of the bread ships. Garnish the dish with some mustard leaves.
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