Pulpo - Radish - Wasabi
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·.jpg "Pulpo - Radish - Wasabi")
Benefits
Especially fast
Reduced costs
Increased whipped volume
Preparation stays fresh for several days in the whipper
Ingredients
1 pcs.
Sake
1 pcs.
onion(s)
1 pinch
Sea-salt
1 pinch
salt
1 pcs.
lemon juice
1 pcs.
sesame oil
700 g
Pulpo
20 g
Basmati rice
1 pcs.
seaweed
80 ml
Dashi stock
75 g
Japanese mayonnaise
1 pinch
Salt and pepper from the mill
200 g
red cabbage, juice extracted
200 g
black radish
1 pcs.
frying fat
7.5 g
Wasabi paste
Steps to prepare
1.
Pulpo
Boil pulpo in enough water with a spiked onion. Let cool and clean well. Line a crown terrine mold with the algae, which may be lightly plated. Insert pulpo, pour in some cooking juices, seal and refrigerate for 24 hours.
Marinate the very thinly sliced pulpo tranche with sake and a little sea salt.
2.
Wasabi Espuma
Mix Japanese mayo sauce, wasabi paste, dashi, lemon juice and a pinch of salt, strain and pour through iSi Funnel & Strainer into a 0.5 L iSi Gourmet Whip or Thermo Whip, screw on 1 iSi Cream Capsule and shake vigorously 3-4 times. Chill in the refrigerator for 1-2 hours.
3.
Radish
Cut the radish into thin slices using a slicer. Pour these into a 0.5 L iSi Gourmet Whip together with the red cabbage juice (alternative: beet juice). Attach Rapid Infusion Accessories to the iSi Gourmet Whip according to instructions. Screw on 1 iSi Cream Capsule, shake iSi Gourmet Whip vigorously and allow to infuse for one hour.
Then quickly deaerate the iSi Gourmet Whip by operating the lever. Unscrew the device head from the iSi stainless steel bottle and remove the marinated radish. Then marinate with 50/50 soy/sesame oil and some salt and pepper.
4.
Basmatipoppers
Cook basmati rice until soft, dry well and then deep fry in the fat.
Garnish: cucumber, cress, black sesame seeds.
Benefits
Especially fast
Reduced costs
Increased whipped volume
Preparation stays fresh for several days in the whipper