Bonito Broth for tuna dish:
Put all of the ingredients in a pan and bring to 60°c (NO HOTTER). Cook at 60°c for 1 hour and pass off the liquid. Season the broth with the soya, ginger, garlic and sesame oil. May need to adjust colour with black jack.
Lime puree:
Blend altogether until you have the correct consistency and pass.
Searing tuna for tartar dish:
Pour the oil on plancha and place the tuna on the plancha and sear each side for 30 seconds, no more. Remove from stove and season the outside of tuna with salt and lime juice. Slice the tuna and season with sea salt.
Seaweed powder:
Place seaweed in blender and blend until a fine powder. Pass through drum sieve and store in air tight container.
Sliced radish:
Slice the radish on the mandolin, needs to be thin but still have texture.
Tuna marinade for loin for searing:
Rub the tuna with the marinade and wrap tightly in cling film and marinade for 20 minutes. Rub off the marinade and leave in fridge till needed.
Tuna Tartar:
Just before serving, mix all ingredients together. Don’t mix too early as the acid will discolour the tuna. Check flavour before serving.
Wasabi Ice Cream:
Make a syrup using the sugar, water and glucose and bring to the boil. Allow the syrup to cool to around 40°c. Whisk syrup into yoghurt wasabi and salt using a hand blender. Add the stabiliser and ultra text. Adjust the colour with green colouring. Check if it needs seasoning with salt and lime juice. Place in paco containers.
Puffed wild rice:
Pre heat oil to 220°c and drop the rice in the oil until puffed which shouldn’t take too long. Remove it from the oil using the spider and drain.
Miso Salad Dressing:
Place all of the ingredients in a bowl and whisk together and check the seasoning on some leaves.
Pickled Ennochi Mushroom:
Mix all ingredients together and bring to the boil. Check seasoning and add mushrooms. Blend all of the ingredients together and check seasoning again.