Hojicha Smoked Venison Sashimi and Kabocha Kinpira Recipe - Great British Chefs

Ingredients

• 5g of dried kombu
• 100ml of water
• 220g of rice vinegar
• 75g of cane sugar
• 15g of salt
• 5g of soy sauce
• 70g of kumquats, thinly sliced and deseeded
• 145g of Mizkan Honteri
• 30g of sake
• 36g of soy sauce
• 12g of toasted sesame oil
• 100g of kabocha, julienned
• 80g of carrots, julienned
• 1/2 tbsp of sansho pepper, or use Sichuan peppercorns
• 1 tbsp of sea salt
• 150g of venison haunch
• 12g of unroasted sesame oil
• 1 pinch of sea salt
• 12g of hojicha tea
• 30g of rice, any type