Serves 8
Ichiban Dashi Jelly
INGREDIENTS
320 g (111⁄4 oz) ichiban dashi (see page 274) 30 g (1 oz) shibanuma soy sauce
20 g (3⁄4 oz) shiro dashi
20 g (3⁄4 oz) mirin
1.8 g (1⁄20 oz) agar powder
3 g (1/10 oz) gold strength gelatine leaves
METHOD
Pour the ichiban dashi into a small saucepan and add the soy, shiro dashi and mirin. Whisk in the agar. Bring the mixture to a simmer and cook for 20 seconds. Remove from the heat and leave to cool slightly. Soak the gelatine in iced water to hydrate. Squeeze out the excess water and then add the gelatine to the pan and mix well to combine.
Clean and dry three 23 x 17 cm (9 x 61⁄2 in) trays. Strain the dashi mixture through a chinois and pour into the trays to make about 130 ml (41⁄4 fl oz) per tray. Refrigerate for 1 hour to set.
Pre-cut nine 12 cm (41⁄2 in) squares of non-stick baking paper. Using a round 10 cm (4 in) cutter, cut out 3 discs of jelly from each tray to make 9 discs (including 1 spare). Use a palette knife and transfer the rounds onto the baking paper squares. Place the discs on a clean tray and refrigerate until required.
Tuna Tartar
INGREDIENTS
500 g (1 lb 2 oz) sashimi-grade yellowfin tuna, back quarter fillet centre cut
2 tablespoons olive oil
40 g (11⁄2 oz) kishibori soy sauce
25 g (1 oz) mirin
pinch freshly ground white pepper
1 teaspoon finely chopped eschalots
1 teaspoon finely chopped chives
1 tablespoon salted capers, rinsed and chopped
METHOD
Put the tuna block on a board and dice into neat 1 cm (1⁄2 in) cubes. Place the diced tuna in a bowl, add the olive oil and mix gently to coat. Add the soy sauce and mirin, and gently stir through, being careful not to overmix. Sprinkle over the white pepper, eschalots, chives and capers and gently mix through. Set aside until required.
To Serve
INGREDIENTS
100 ml (31⁄2 fl oz) tamari soy sauce
10 g (1⁄4 oz) ultra tex 8
160 g (52⁄3 oz) goat’s milk fromage blanc
(see page 274 or store-bought)
80 g (23⁄4 oz) miso mustard (see page 276) 32 red mustard cress leaves
32 shiso leaves
32 amaranth leaves
32 land cress leaves
50 katsuobushi shavings (see page 275)
METHOD
Pour the tamari into a small bowl. Use a small sieve and sift in the ultra tex 8 while whisking. Place the mixture in a vacuum bag and seal in a chamber vacuum sealer on full to remove any air. Leave to rest for 30 minutes and then pour the thickened tamari sauce into a squeeze bottle.
Preferably using shallow coupe-shaped bowls, place a 7 cm (23⁄4 in) ring mould in the centre of each bowl and add a spoonful of the fromage blanc. Fill the centre of the mould with the tuna tartare, to cover the fromage blanc. Press down lightly to make sure it is nice and even. Pipe a little miso mustard and thickened tamari in between the cracks of the tuna dice. Remove the ring from around the tuna. Place the ichiban dashi jelly, baking paper side up, centred, on top of the tuna. Peel off the baking paper and repeat with the remaining jellies. Garnish around the base
of the tuna with the leaves. Place the katsuobushi shavings on top of the leaves and jelly. Serve immediately.
The Carousel thanks Sepia for this recipe. Purchase SEPIA The Cuisine of Martin Benn here.
