For the “Sand” from Umami: The Fifth Taste by Heston Blumenthal
Combine the tapioca maltodextrin with the blue shimmer powder and mix well, add the miso oil gradually while whisking until the mix resembles sand. Season with sea salt, add panko, fold in well, an...
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Ingredients
- 890 g (30 oz.) miso oil
- 108 1/2 g (3½ oz.) blue shimmer powder
- 200 g (7 oz.) crispy fried panko bread crumbs, fried in grapeseed oil until golden brown and then lightly ground
- 7 g salt
- 35 g (1 oz.) chopped Grape-Nuts, fried
- 45 g (1½ oz.) shirasu (baby Japanese anchovies), fried in grapeseed oil until golden brown
- 7 1/2 g bonito furikake per 100 g sand
- 20 g cod liver oil
- 640 g (21 oz.) N-Zorbit tapioca maltodextrin
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