Pani puri with kombu-fermented venison loin

Name: Pani puri with kombu-fermented venison loin
Ingredients: Kombu sheets; 0.5 units.items Green chili pepper; 2 units.items Pandan leaf extract; 50 ml Rice vinegar; Oil for frying; 2 Sugar; 12 units.items Pani puri discs; New Zealand venison steaks (100 grams each); 1 units.items Lime (juice and zest); Salt; 250 g Silken tofu; 250 g Shichimi togarashi; 1 units.items Smoked Japanese vinegar

Pani puri with kombu-fermented venison loin, smoked Japanese vinegar, pandan–green chili reduction and silken tofu cream

Ingredients

Oil for frying

12units.itemsPani puri discs

Kombu sheets

New Zealand venison steaks (100 grams each)

0.5units.itemsGreen chili pepper

2units.itemsPandan leaf extract

50mlRice vinegar

2Sugar

1units.itemsLime (juice and zest)

Salt

250gSilken tofu

250gShichimi togarashi

1units.itemsSmoked Japanese vinegar

Preparation

Heat the oil to 160°C.
Fry the pani puri discs until they puff up into smooth, hollow balls. If the pani puri collapse after removing them, briefly return them to the oil; they will puff up again.

Slice the venison into paper-thin slices and layer them between the kombu sheets, like a lasagna.
Vacuum-seal the whole thing or place a weight on top to press it down firmly.
Marinate for at least 1.5 hours before use.

Combine all ingredients in a saucepan.
Reduce until about 50 ml of liquid remains.
Strain through a fine sieve and set aside.

Blend the silken tofu with the lime juice, zest and salt until completely smooth.
Transfer the cream to a squeeze bottle until ready to use.

Carefully peel apart the kombu sheets to release the venison.
Lightly brush the venison with smoked Japanese vinegar and dust with shichimi togarashi. Optionally finish with extra grains or sesame seeds for texture.
Using the nozzle of a squeeze bottle, carefully make an opening in each pani puri and fill one third with silken tofu cream.
Pipe a small dot of tofu cream on the plate to anchor each pani puri and place one on each dot.
Drape a slice of the kombu-fermented venison over each pani puri and finish with a few drops of pandan–green chili reduction.