Warm Balfegó tuna and begi handi ramen with autumn nuances - Balfegó
Ander Hurtado, finalist of Chef Balfegó 2021, shares with us the preparation of a particularly special and exquisite dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at balfego.com.
Ingredients
- 1 kg tuna ossobuco
- 250 g water
- 50 g dried kombu seaweed
- 8 liters water
- 2 onions
- 2 leeks
- 8 cloves purple garlic
- 3 kg squid trimmings (wings, tentacles and tips)
- 250 g extra virgin olive oil
- 8 eggs
- 5 g salt
- Corn starch
- 1 kg of Balfegó bluefin tuna loin
- 50 g shallot
- 50 g rice vinegar
- 50 g soy liquid seasoning (yondu)
- 2 egg yolks
- 200 g soy
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