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Japan versus Mexico

1.00 h 4 raciones
Difficulty: 
Alta

Ingredients

125 g ginger
30 g salt
100 ml rice vinegar
50 g sugar500 g avocado
30 g lemon juice
15 g black sesame
24 g unflavored jelly
2 unit eggwhite
200 g shitake mushrooms
15 g garlic
25 g butter
25 ml dry sake
15 g misô (soy pasta)
25 ml sunflower oil
1 g togarashi
100 g yellow pepper
50 ml canola oil
75 g parmesan cheese
150 ml soy sauce
1 g wasabi
190 g honey.
 METHOD
GARI
(japanese ginger)
  1. Peel the ginger and slice it in thin slices with a mandolin.
  2. Place the ginger slices in a sieve and cover them with salt.
  3. Let it rest for 2 hours.Rinse the ginger so that it removes all salt.
  4. Place it in a pan with water in médium heat and as soon as it boils, take it off and drain the water.
  5. Take a pan with rice vinegar vinagre and sugar to the fire (medium).As soon as it boils, turn it off and add the ginger. Let it rest for 2 days before using.
AVOCADO JELLY
  1. Mix the avocado, lemon, salt and sugar in a mixer.
  2. Dissolve the jelly in warm water and add the mix. Mix it well to dissolve the jelly.
  3. Whip the egg whites and add to the mix in a bowl.
  4. Mix with a silicone spatula and then add the black sesame.
  5. Leave it in the fridge for at least 3 hours.
SHITAKE PASTE
  1. Cut the mushrooms into 4 pieces.
  2. In a frying pan, heat the oil and add the cut mashrooms. Wait until the mushrooms wither a little, then add cold butter and the garlic.
  3. When the garlic starts smelling, add the sake and let the alcohol boil away.
  4. Add the miso and mix well.
  5. Remove it from heat and whisk in a blander, seasoning with togarashi.
  6. Whisk until it turns into a paste.
YELLOW PEPPER PESTO 
  1. Peel the pepper and roast it in high temperature.
  2. Let the pepper cool, open it and remove all seeds.
  3. In a mixer, whisk the pepper until it gets creamy.
  4. Then, add the garlic, the salt and parmesan cheese.
  5. Keep whisking and adding the canola oil until the mixture gets emulsified.
REDUCTION
  1. In a pan,reduce the shoyu and the honey to half on low heat.
  2. Remove from heat and add the wasabi.
  3. It needs to be cool to be used.
TO FINALIZATE
  1. Mix the tuna and shoyu in a bowl.
  2. Pour the Nori seaweed scales in the middle of the stone plate so that stay ununiform.
  3. Place the gari, shitaki paste in quenelle, the reduction, yellow pepper pesto and the eggs.
  4. Sift the tuna, and with the help of a rectangular rim, place the tuna on the stone plate and then the avocado jelly.
  5. Stick slices of tacos in the shitaki paste and garnish with flowers and the runner.
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