Beautiful presentation, too.
I'll ask my questions here, too... How do you make -- and stabilize -- the dashi foam? And is the coating just a standard breading? Did you use panko?
Great job Rick. you still are no where close to being as good as MASTERCHEF Giovanni.
More like mosaic pin sushi, love it!
Thanks!! The foam was made from chic stock, mirin, dashi, rice wine vinegar, soy sauce, wasabi powder, yuzu, salt and pepper, then stabilized with soy lecithin and aerated with a hand blender. Breading is a standard breading setup. The panko was pulsed finely in the robot coupe.
Seems like some of the more subtle things would get lost, in the foam, after wasabi powder chic stock, pepper; but I don't know how flavor changes in a foam or proportions of ingredients.
Maki looks like it would be quite good. I can definitely see that as something Morimoto would do, some of the stuff he comes up with makes me laugh at the absurd brilliant fusion.
Wrapping things in meat usually makes for tasty food,
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