Recipes From Japanese Master Chef Andrew Kojima -

Ingredients

• 50ml gin
• 25ml Campari
• 10ml lemon juice
• 1/2tsp freshly grated ginger
• 125ml Kombucha
• 45ml soy sauce
• 15ml yuzu juice
• 10ml rice vinegar
• 15ml mirin
• 15ml dashi stock
• 250g salmon fillet (skinned)
• 1 spring onion
• 1/2tsp toasted sesame seeds
• 180g plain flour
• 90g caster sugar
• 90g unsalted butter, diced
• 3 egg yolks and 1 egg white
• 4 unwaxed lemons
• 50ml yuzu juice
• 150g caster sugar
• 2 eggs
• 150g unsalted butter