Wakamé soup

Ingredients

Dashi

• 1000 ml water
• 12 gr. kombu
• 25 gr. bonito flakes

Wakamé Soup

• 1000 ml Debic Culinaire Végétop
• 1000 ml dashi
• 200 gr. wakamé
• 100 ml mirin
• 10 ml soy sauce

Sushi rice croutons

• 100 gr. sushi rice
• 10 ml rice vinegar
• 20 ml mirin
• 200 ml water

Taré

• 125 ml sake
• 250 ml soy sauce
• 125 ml mirin

Tuna yakitori

• 30 gr. panko breadcrumbs
• 400 gr. tuna fillet

Finish

• 3 gr. purple shiso
• 10 gr. wakamé

Method

Dashi

1. Make the dashi by infusing water with kombu for 1 hour at 65 °C.
2. Remove the kombu and then add the Bonito flakes.
3. Leave to infuse briefly and then pour through a sieve.

Wakamé soup

1. Bring the Debic Végétop to the boil with the dashi and wakamé.
2. Leave to simmer for 30′.
3. Pass through a fine sieve and remove the wakamé.
4. Reduce to the desired thickness.

Sushi rice croutons

1. Boil the sushi rice in water.
2. Season with mirin and rice vinegar.
3. Spoon the warm rice into rectangle silicon moulds immediately and leave to cool.
4. Cut the rice into cubes.
5. Flash fry the cubes in olive oil.
6. Coat the rice with the taré.

Taré

1. Bring the ingredients to the boil and reduce to two-thirds.

Tuna yakitori

1. Cut the tuna into equal-sized pieces.
2. Put them on a skewer.
3. Roll the skewered tuna in the breadcrumbs.
4. Briefly fry the tuna on all sides in a dry pan.
5. Cover in a generous amount of the taré and then sprinkle with panko.

Assembly

1. Assemble the yakitori and croutons in deep dishes.
2. Pour the soup on top.

Finishing touch