For the “Fake Scallop” from Umami: The Fifth Taste by Heston Blumenthal
Place the daikon rings on a tray and slide 1½ in. (4 cm) acetate discs underneath each one to ensure there is no leaking. Fill the daikon to the top with the roe emulsion and cover with a second...
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Cooking tools:
- Tray
- Acetate disc
Ingredients
- Reserved coral royale emulsion
- Reserved cooked daikon rings
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