Balfegó bluefin tuna belly | Daikon | Ponzu | Kaviari Caviar - Balfegó
We present the proposal given by Niklas Oberhofer at the Koch des Jahres, the most prestigious gastronomic competition for chefs in Germany.
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Ingredients
- 360 g Balfegó bluefin tuna belly
- Sesame oil
- Rock Salt
- Soy sauce
- Daikon
- ½ daikon radish from Switzerland
- Salt
- Pepper
- Bay leaf
- Sugar
- ½ tablespoon koji (whole)
- Marinated daikon
- A small piece of radish
- 200 ml of sweet and sour sauce (one part of each: sugar/water/vinegar)
- Ponzu sauce
- 50 g coconut sugar
- 50 g muscovado sugar
- 50 g cane sugar
- 100 g butter
- 50 ml yuzu juice
- 150 ml lemon juice
- 50 g bergamot juice
- 50 g light soy sauce (self-fermented)
- Kimizu cream sauce
- 200 ml egg yolk
- 40 g mirin
- 20 g self-fermented soy sauce
- 10 g self-fermented jurún bean miso paste
- Crackers with shiso powder
- 100 g egg white
- 50 g butter
- 80 g flour
- Shiso oil
- Fresh shiso
- Parsley (a small bunch)
- ½ teaspoon salt
- 200 ml neutral grape seed oil
- Yuzu gel
- 150 g calamansi
- 120 g yuzu juice
- 60 g lime
- 150 g water
- 17 g agar-agar
- 20 g sugar
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