Cooking Resources

ironchef · 09-23-2007, 07:52 AM

Yeah, that's right, no foam on this special. Did do a couple of cool things though. I made a yuzu gelée and a namasu shooter. If you've been to a Japanese restaurant you're probably had namasu. It's basically a side dish that comes with your meal. In this case, I made it into a shooter that you drink before you ate the rest of the dish. It was meant to refresh the palate and awaken your taste buds, similar to an amuse bouche. Anyway, here it is.

Grilled Cilantro Mexican White Shrimp
Thai Watermelon, Heirloom Tomato, Yuzu Gelée, Micro Shiso, Shaved Watermelon Radish, White Truffle Essence, Soy-Balsamic Drizzle, Namasu "Shooter"

love2"Q" · 09-23-2007, 10:45 AM

that looks amazing ...

ironchef · 09-23-2007, 03:34 PM

Here's the recipe for the yuzu gelée if anyone wants it:

1 cup of yuzu juice
1/3 cup of water
3 Tbsp. Mirin
2 Tbsp. Shiro Dashi
4 sheets of gelatin bloomed in cold water

Method:

Combine all of the ingredients in a saucepan and heat until 160 degrees F. Remove from heat and whisk in the gelatin sheets until dissolved. Place a shallow dish in the refrigerator and carefully pour the liquid into the dish. The gelée should set up in about 2 hours.