XO Sauce
- 200g Dried and Blended Scallops
- 25g Fermented Shrimp Paste
- 100g Brunoise Ginger
- 80g Finely Chopped Garlic
- 400g Brunoise Shallot
- 70g Kanzuri Chilli Paste
- 30g Dobanjan
- 10g Dried Shrimp Powder
- 10g Dried Anchovy Powder
- 20g MSG
- 500ml Corn Oil
Orkney scallop
Ingredients
Confit Kobasu Zest
- 10 Kobasu
- 1500ml Water
- 1kg Sugar
Sake Beurre Blanc
- 100g Sliced Shallots
- 40g Sliced Ginger
- 900ml Sake
- 600ml Rice Vinegar
- 180ml Clear Soy
- 1500ml Cream
- 300g Butter
to finish
- 3g Chopped Chives
- 4g Chopped Confit Kobasu
- 6g Smoked Pike Roe
Ikura brine
- 50ml Soy Sauce
- 50ml Sake
- 50ml Mirin
Method
XO Sauce
Heat a pot with the corn oil and gently fry the scallops and shrimp paste until fragrant.
Add the rest of the ingredients and sweat off gently. Cook for approx. 30 minutes.
Transfer to a container and leave to cool.
Keep in a vacuum bag to mature for a week minimum.
Confit Kobasu Zest
Peel kobasu, and boil the peel 3 times in fresh cold water every time.
Juice kobasu, weigh juice and replace water in recipe for the amount of juice.
Bring the peel up to the boil in juice stock syrup and then put on a rack over the stove, to slowly confit.
Leave to cool down in liquid, add a squeeze of yuzu juice.
Once cold, pass, keep liquid for next batch, finely chop.
Sake Beurre Blanc
Add the ginger, shallots, sake, rice vinegar and white soy to a pan and reduce to 825ml.
Add the cream and reduce to 1050ml.
Blend in the butter and reserve.
Ikura Brine
Mix together, marinate the eggs for 10 minutes and wash off.
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