Tri Hita Karana
INGREDIENTS
Prawn Sakeiri
• 40g prawn
• 20g sake
• 1g soy sauce
• 1g mirin
Kelp marinated sea bream temari sushi
• 5g sea bream
• 5g koshihikari rice
• 3g kusamba salt marinade
• 2g sushi vinegar
Eel yawatayaki
• 30g unagi eel
• 1g usukuchi soy sauce
• 1g koikuchi soy sauce
• 4g mirin
• 20g sake
• 35g dashi
• 10g burdock
• 20g carrot
• 10g sake
• 10g soy sauce usukuchi • 10g mirin
Chawanmushi
• 150g egg
• 500g dashi
• 10g mirin
• 3g salt
• 10g usukuchi
• 5g salad oil
• 60g chicken tsukune
Squash Nibitashi
• 5g squash
• 15g pumpkin
• 50g happo dashi
• Bedugul vegetable skewer
• 10g baby corn
• 10g sweet potato
• 5g petit tomato
• 5g cucamelon
• 10g golden cherry
Assorted sashimi
• 35g blue fin lean tuna
• 25g salmon
• 30g line-caught red snapper
• 20g aori ika squid
• 5g carrot
• 5g garden leaf
• 1g edible flower
• 30g nikiri soy sauce
• 5g wasabi
• 5g lime
• 5g cucumber
• 10g radish
• 3g chives
• 10g turnip
METHOD
1. For the prawn sakeiri, mix all ingredients in the pan. Cook gently until the sauce evaporates.
2. For the kelp-marinated sea bream temari sushi, marinate the fish in kelp for three hours. Mix cooked rice with sushi vinegar and keep the temperature at 36C to roll into balls.
3. For the eel yawataki, mix all ingredients and simmer until the vegetables reach a crunchy texture. Roll the vegetables by the eel. Cook in the pan with low heat. Add sauce to be grazed.
4. For the chawanmushi, mix all ingredients in a small bowl and steam for 12 minutes.
5. For the squash nibitashi, mix and blanch all ingredients until they soften and soak them in happo dashi overnight.
6. For the Bedugul vegetable skewer, put the ingredients in skewers.
7. For the assorted sashimi, decorate with seasonal vegetables.
8. Assemble all the elements and serve with nikiri soy sauce.