Bon Appetit experiences at Okku.
Emirates NBD card holders enjoyed yet another Bon Appetit experience hosted by BBC Good Food Middle East - a private evening of drinks and canapes at the trendy restaurant, with Chef Hugh Sato Gardiner conducting a Masterclass in contemporary Japanese cuisine. Here are the snapshots from the evening, as well as some recipes and tips from the chef.
Sesame soy burdock and lettuce salad
60ml nikiri sake (alcohol burnt off)
60ml mirin-fu (non-alcoholic)
20ml dark soy
20ml light soy
32ml sesame oil
20ml grapeseed oil
60g purple cabbage
120g white cabbage
200g lettuce heart
60g button mushrooms, sliced
32ml balsamic vinegar
32ml olive oil
32g lemon wedge
4g sesame seeds
1 Cut the burdock and carrot into 4cm long strips, with a thickness of 3mm. Soak in cold water for 15 mins.
2 Drain and add the sesame and grapeseed oil and saute the burdock and carrot till al dente, add 10ml of water to steam. Then add sake, mirin, dark soy, light soy, sugar, hondashi, and shichimi. Cook till the liquid has dissolved completely.
3 Place in GN9 and ice bath to bring down temperature. 4 Combine cabbage, carrot, lettuce with oil, balsamic vinegar, salt and pepper.
5 Place the cabbage salad in a serving bowl, and add sliced mushrooms on top. Squeeze fresh lemon juice over. Add the chilled sesame soy burdock on top of salad. Garnish with sesame seeds, shichimi, and kaiware sprout and serve.
60ml lemon juice
40ml olive oil
32g cherry tomatoes
12g kaiware sprouts
12g red onions
40g black pepper
12ml balsamic vinegar
FOR THE BALSAMIC SOY MIX
32ml grapeseed oil
4g yellow mustard
20ml soy sauce
1 Cut the seabass fillet into 8 pieces. Place on cling film and pound until it reaches a rectangular shape about 3mm thick. Remove cling film and place on a plate.
2 Pour the lemon juice over the fish to begin the curing. Using the tip of your knife, spread a little wasabi over all the fish slices. Combine all the ingredients for the balsamic soy mix.
3 Pour some olive oil over the entire dish, and then add the balsamic soy mix to the fish pieces. Season and set aside.
4 Cut the cherry tomato into 5 slices, and place on the fish plate.
5 In a bowl, toss together the arugula, kaiware, onions, balsamic vinegar, and olive oil. Place the salad on top of the carpaccio and tear the basil leaf into pieces to garnish.
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