Kamasu sakano No Himono
Using the Japanese himono technique of drying fish, kamasu (barracuda) is smeared with sake lees then dried in the sun to intensify its flavours. Ricotta is then introduced to mellow the intense saltiness, while matcha complements the bitter and smoky notes of the grilled barracuda. Serves 4 Prep time 1.5 hours + 24 hours + 6 hours sunning + 12 hour chilling + 30 minutes brining + 1 hour sous vide
Cook time 15 minutes
kamasu sakano no himono
50g diamond kosher salt
1 litre water
2 fresh kamasu (barracuda, available from MEIDI-YA Supermarket)
50g sake kasu (available from MEIDI-YA Supermarket)
10ml filtered water
12g shiro miso (available from MEIDI-YA Supermarket)
8ml sweet cooking mirin
5g brown sugar
» Make brine with salt and water.
» Butterfly kamasu, then clean the guts and remove all blood.
» Debone kamasu and soak in brine for 30 minutes.
» Remove and pat dry.
» Mix all remaining ingredients into a paste.
» Spread paste on kamasu and hang in the sun for 6 hours.
» Transfer kamasu to hang in the chiller for another 12 hours until a nice pellicle forms.
» With additional sake in a bowl, use to gently clean sake kasu off kamasu.
» Grill kamasu for 5-8 minutes (depending on your grill) to give it a smoky flavour.
matcha yuzu ricotta
500ml whole milk
125g 35% whipping cream
25ml yuzu juice
5ml lemon juice
2g diamond kosher salt
1g matcha powder + extra for dusting
» Combine everything in a sous vide bag, then use a hand blender to disperse matcha powder. Tip: disperse matcha powder into a small amount of liquid first, before dispersing with the other ingredients.
» Sous vide mixture at 91°C for at least 1 hour, until the mixture separates.
» Strain mixture with a cheesecloth and a China cap.
» After all liquid whey is strained (you can keep it for other uses), remove curds and place onto a perforated tray to dry overnight in the chiller.
» When plating, dust ricotta with matcha powder.
50g dried hibiscus (available from Mustafa Centre or medicinal herb shops) water, for rehydrating hibiscus
100ml hot filtered water 15ml mirin
5g white sugar
50ml mizkan rice vinegar
25ml red wine vinegar agar powder (1.5% of the weight of combined liquid)
» Rehydrate hibiscus with water for at least 1 hour, then press and strain. Cool and reserve hibiscus liquid.
» Combine all other ingredients and hibiscus liquid into a pot and disperse with a hand-blender.
» Bring the pot of liquid to a boil for at least 5 minutes.
» Pour liquid in a tray and allow to set in the fridge.
» After liquid is fully set, cut it into smaller pieces, then blend in a Thermomix on high speed until a smooth mixture is achieved. » Pass mixture through a fine chinois.
pickled goji berries and bitter gourd 2g fennel seeds
2g Sichuan peppercorn
1 star anise
120ml mizkan rice vinegar
120 filtered water
1 clove of garlic
2g diamond kosher salt
2ml fish sauce
100g bitter gourd
20g goji berry
» Toast fennel seeds, Sichuan peppercorn and star anise until fragrant, then put into a sachet.
» Mix all other ingredients except goji berries and bitter gourd in a saucepot and dissolve sugar and salt.
» Add spice sachet and steep for 30 minutes.
» Halve bitter gourd, remove insides with a spoon, then scrap clean.
» Use a mandolin to shave bitter gourd into thin slices.
» Add shaved bittermelon and goji berry to warm pickling liquid for 15 minutes. » Remove bitter gourd and goji berries from pickling liquid.
6 breakfast radishes fennel, to garnish
» Shave breakfast radishes with a mandolin, then place shavings in ice water for 15 minutes to get curls. Dry shavings. » Assemble according to photos or as desired.