MAS­TER­CLASS

Epicure (Indonesia) - - CONTENTS -

Char-grilled oc­to­pus and ocean beef tartare

In­spired by his so­journs in Spain, chef Ry­ohei Kenyoshi’s Char-grilled Oc­to­pus fea­tures tomato chilli salsa and co­rian­der leaves. Th­ese in­gre­di­ents are com­monly found in tra­di­tional Span­ish dishes. “This recipe is a nod to my love for Spain. In 2015, I took three months off and ate my way through the coun­try. It was there that I dis­cov­ered flavours that were bold, ex­cit­ing and wild. When I came back home, I made it my mis­sion to learn and in­cor­po­rate the flavours into my recipes,” shares the ex­ec­u­tive chef of WAKANUI Grill Din­ing Sin­ga­pore.

Most Span­ish dishes call for a pi­quant tomato sauce as the base, ac­cen­tu­ated with good qual­ity olive oil, gar­lic and fresh herbs. This seafood ren­di­tion sees sim­i­lar pro­files: the spicy tomato chilli salsa, po­tato leek purée and fresh co­rian­der leaves. “It’s the per­fect ap­pe­tiser too be­cause the heat from the salsa in­creases the ap­petite and the co­rian­der soft­ens the tough tex­ture of the oc­to­pus,” says Kenyoshi. To­gether with the pur­ple po­tato, this is a colour­ful and vi­brant dish that en­cap­su­lates Kenyoshi’s mem­o­ries of the lively coun­try.

The WAKANUI Ocean Beef Rib­eye Tartare is Kenyoshi’s milder ver­sion of a steak tartare. He takes WAKANUI’S sig­na­ture steak and gives it a new twist. Grass-fed An­gus cows are first grain-fed for four months. The meat is im­pres­sively ten­der and juicy. “I want to show a dif­fer­ent way of en­joy­ing our pop­u­lar steak. Tartare (us­ing rib­eye) is eas­ier on the palate.” The di­jon mus­tard adds an­other layer of tart­ness and tex­ture to the tartare. This helps to keep the clas­sic French dish in­ter­est­ing. “The beauty of cre­at­ing a tartare is the abil­ity to play around with dif­fer­ent flavours. I like my food to be a lit­tle spicy, so I added Si Chuan pep­per pow­der for a fiery kick. I like my beef tartare to be a lit­tle creamier, hence the may­on­naise on top of the egg yolk,” says Kenyoshi.

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