Dry aged beet
Dry-aged beet with silky Japanese hollandaise sauce and topped with marinated green apples, fried potatoes, and delicate purple flowers.
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Cooking tools:
- Blender
- Drying rack
- Warming cabinet
- Oven
- Refrigerator
- Freezer
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Spatula
- Spoon
- Serving platter
- Airtight container
- Paper towel
- Kitchen towel
- Cloth
Ingredients
- 10 red beets
- Salt
- 100 g Debic Cream Plus Mascarpone
- 160 g egg yolks
- 40 g yuzu juice
- 70 g sanbaizu
- 200 g sanbaizu vinegar
- 15 g soy sauce
- 2 green apples
- 100 ml white ponzu
- 150 g deep fried potato cubes
- 10 purple flowers
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