TIRADITO NIPPON - CHEF DIEGO OKA
Cobia belly, aji amarillo ponzu, stew shitake mushroom.
Aji amarillo ponzu sauce
|
1/2 |
Cup |
Low sodium soy sauce |
|
1/4 |
Cup |
Lime juice |
|
1/4 |
Cup |
Sake |
|
1/4 |
Cup |
Mirin |
|
1 |
Tbsp |
Brown sugar |
|
1/2 |
Tbsp |
Aji amarillo paste |
|
1 |
Oz |
Dry kombu seaweed |
|
1 |
Oz |
Katsubushi (bonito flakes) |
- In a plastic bowl mix all the liquids ingredients.
- Add the dry kombu seaweed and the katsuobushi.
- Store in the fridge for 1 day.
- Strain the preparation and stored.
Stew shitake
|
1/2 |
Cup |
Low sodium soy sauce |
|
1/2 |
Cup |
Sake |
|
½ |
Cup |
Mirin |
|
1/4 |
cup |
Brown sugar |
|
1 |
Oz |
Peeled ginger |
|
½ |
Cup |
Chicken stock |
|
12 |
Units |
Dry shitake |
- Hydrated the shitake mushrooms in hot water for 1 hour.
- In a pot melt the sugar until golden brown.
- Add the sake and mirin, boil until evaporate the alcohol.
- Add the soy sauce, ginger chunks, chicken stock and the hydrated shitake mushrooms.
- Simmer the preparation for 2 hours.
- Strain the liquid and stored the shitake mushrooms.
To plate
- Thinly sliced the raw cobia belly.
- Cut the shitake mushrooms in sliced.
- Interspersed cobia and shitake.
- Drizzled the aji amarillo ponzu sauce on top.
- Decorate with fresh chopped chives.
