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Nori Taco with smoked eel and sesame vegetables
Served in a ‘taco holder’ made of carrot skin and completed with a gel of yuzu, Manuka honey, and buttermilk.Ingredients
350mlButtermilk
75gSmoked eel (julienne)
100mlManuka honey
Round nori tartelette
50mlYuzu juice
Crispy buckwheat
1units.itemsvegetable sheet carrot
Unagi kabayaki sauce
1Leek
50gHaricot verts
20gGinger
3Sesame seeds
3Kewpie mayonnaise
1Soy sauce
2units.itemsStainless steel taco holder
1Sesame oil
1Mirin
1Japanese rice vinegar
1Cane sugar
Orange trout roe
Arenkha
Shiso bicolor
Olympia cress
1gCitras
edamame beans
45gAgar
Preparation
- Cut the leek, ginger (peeled), and haricot verts into julienne. Place them in ice water to firm up. Drain.
- Cut the eel into julienne and glaze with the Unagi kabayaki sauce.
- For the sesame dressing: briefly toast the sesame seeds in a dry pan. Let cool and grind into a paste. Mix 2 tbsp sesame paste with rice vinegar, mirin, soy sauce, cane sugar, and sesame oil. Add the kewpie mayonnaise and mix into a smooth dressing.
- For the buttermilk-yuzu gel: mix the buttermilk with yuzu juice and Manuka honey. Bring to a boil with agar and citras. Pour into a flat container and let set in the fridge. Blend the gel smooth in a Magimix and put in a piping bag.
- Cut the carrot sheet to the width of the taco holder. Fry for 1 minute, shape in the holder, and place a second holder on top. Let cool until a hard taco is formed.
- Mix 2/3 of the vegetables with the sesame dressing. Keep 1/3 separate without dressing.
- Pod the edamame beans, remove from the pod, and halve.
- Place a round nori sheet in the edible carrot taco holder.
- Layer the marinated vegetables and smoked eel alternately.
- Finish with eel and sprinkle with crispy buckwheat. Top with the 'non-marinated' vegetables.
- Fill the edge of the taco alternately with buttermilk-yuzu gel, trout roe, and arenkha.
- Finish the gel with half an edamame bean and garnish with shiso bicolor and olympia cress.
