Mukozuke

🥘 Ingredients

• ?lemongrass?
• carrots
  2
• caviar
  50 g
• chia seed powder
  2 tbsp
• citric acid
  1 tsp
• dashi powder
  5 g
• fennel
  1
• milk
  500 ml
• prawns
  250 g
• red shisho
  20 g
• sake
  50 ml
• salt
  1/2 tbsp
• sea veg
  25 g
• shallots
  4
• sugar
  1 tbsp
• tarragon
  20 g
• tomatoes
  1 kg
• water
  500 ml
• white miso
  1 tsp

1. 1

   The night before: Get the prawns out to defrost. In a food processor, finely dice tomatoes , add dashi powder , tarragon , red shisho , and ?lemongrass? . Put in a muslin bag, in a colinder over a bowl. Weight the bag down and veave overnight in the fridge to extract tomatoe water.

   prawns: 250 g, tomatoes: 1 kg, dashi powder: 5 g, tarragon: 20 g, red shisho: 20 g, ?lemongrass?
2. 2

   On the day: Seperate the shells from the meat. Put oil in a pan and fry the shells till pink. Add shallots , fennel and carrots , fry till lightly caramlised. Add chia seed powder , just enough water to cover and simmer. Reduce to 50ml.

   shallots: 4, fennel: 1, carrots: 2, chia seed powder: 2 tbsp
3. 3

   Add salt and sugar to water . Add prawns and let brine.

   salt: 1/2 tbsp, sugar: 1 tbsp, water: 500 ml
4. 4

   Squeeze water out of the tomatoes. Take 500ml of tomatoe water and add white miso , sake , citric acid and the cold reduced shell fish stock to the water. Add warm milk and let curdle for 30 minutes. Filter through muslin, then through a coffee filter. Filtering will take a few hours.

   white miso: 1 tsp, sake: 50 ml, citric acid: 1 tsp, milk: 500 ml
5. 5

   When ready, put prawns and brine on a low heat and cook until water is 70C. Put prawns in ice bath.
6. 6

   Add sea veg to the broth, leave for 10 minutes to hydrate.

   sea veg: 25 g
7. 7

   To serve, lay cooked prawns on top of the veg and broth, add caviar .

   caviar: 50 g