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TIRADITO NIPPON - CHEF DIEGO OKA

TIRADITO NIPPON - CHEF DIEGO OKA
  • TIRADITO NIPPON 
  • 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)


    1. In a plastic bowl mix all the liquids ingredients. 
    2. Add the dry kombu seaweed and the katsuobushi.
    3. Store in the fridge for 1 day.
    4. 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 


    1. Hydrated the shitake mushrooms in hot water for 1 hour.
    2. In a pot melt the sugar until golden brown.
    3. Add the sake and mirin, boil until evaporate the alcohol.
    4. Add the soy sauce, ginger chunks, chicken stock and the hydrated shitake mushrooms.
    5. Simmer the preparation for 2 hours.
    6. Strain the liquid and stored the shitake mushrooms. 

    To plate 

    1. Thinly sliced the raw cobia belly.
    2. Cut the shitake mushrooms in sliced. 
    3. Interspersed cobia and shitake.
    4. Drizzled the aji amarillo ponzu sauce on top.
    5. Decorate with fresh chopped chives.
    categories : CHEF RECIPES