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PREPARATION

Prepare the Tosa-zu
Put all the ingredients in a pot and bring to a boil and remove from heat.
Prepare the Cucumber Vinaigrette
Mix all the ingredients.
Assemble the plate
Place in the center of the plate two molds of different sizes, one large and one smaller.
In the base we put the big one and inside this, the smaller one, once assembled we...

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PREPARATION

Prepare the Tosa-zu
Put all the ingredients in a pot and bring to a boil and remove from heat.
Prepare the Cucumber Vinaigrette
Mix all the ingredients.
Assemble the plate
Place in the center of the plate two molds of different sizes, one large and one smaller.
In the base we put the big one and inside this, the smaller one, once assembled we cover the remaining base with the seaweed.
the remaining base with the wakame seaweed and cover with the different seafood (previously cooked),
(previously cooked) Goji berry and trout roe.
In the small mold add the cucumber vinaigrette and a piece of cucumber and okura as a garnish and finally to decorate white sesame to taste.
 
 

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Ingredients 4 persons
  • -Wakame 200g
  • -Mussels 20 und
  • -Octopus 80g
  • -Savory 8 und
  • -Percebes 20 und
  • -Trout roe 20g
  • -Cucumber
  • -Okura
  • -Goji berry
  • -White Sesame
  • -Cucumber Vinaigrette 150g
  • --Tosa-zu
  • >For the Tosa-zu
  • >Rice Vinegar 360g
  • >Sugar 50g
  • >Dashi broth 240g
  • >Soy Sauce 60g
  • ->For the Cucumber Vinaigrette
  • ->Tosa-zu 100g
  • ->Grated Cucumber 40g
  • ->Shredded Daikon Turnip 10g
Recipes. The Cook & Chef Institute