(For the perfectly matching Sake-Set click HERE)
Hamachi - Cucumber, Ginger & Dill
Ingredients*:
350 g hamachi fillet (sashimi quality)
for the cucumber salad:
2 organic mini cucumbers, salt, ground black pepper, 50 ml rice vinegar, 50 ml olive oil
for the gremolate:
1 shallot, 4 umeboshi, 1 tbsp pickled ginger, 1 small green Thai chilli, 1/2 bunch of dill, 50 ml sunflower oil, 50 ml olive oil, salt, grated zest and juice of 1/2 organic lemon
1) For the gremolate, peel the shallot and cut into fine cubes. Remove the pulp from the umeboshi and finely chop with the pickled ginger. Also chop the Thai chili (depending on how spicy you want it, remove the seeds first). Rinse the dill, shake dry, pluck off the tips and chop finely (keep a few tips aside for the garnish).
2) Mix the shallot, umeboshi, ginger, chili and chopped dill in a bowl with the two oils and season with a pinch of salt.
3) Flame the Hamachi filet with a Bunsen burner and cut like sashimi into approx. 0.5 cm thick slices.
4) For the salad, wash and slice the mini cucumbers. Season with salt and pepper and marinate in rice vinegar and olive oil.
5) Refresh the gremolata with lemon zest and juice.
6) Arrange the hamachi slices on plates, arrange the cucumber slices on top and cover with the umeboshi gremolata. Garnish with dill sprigs.
Marinated Saddle of Venison - Mushrooms & Shio-Koji
Ingredients*:
For the deer:
600-800 g saddle of venison (trimmed), 50 g shio koji, ground black pepper, 50 ml sunflower oil, 50 g butter, salt
For the mushrooms:
500 g mixed mushrooms (e.g. shiitake, maitake and enoki), 2 tbsp olive oil, ground black pepper, soy sauce, wild herbs (e.g. cinquefoil)
1) Rub the saddle of venison all over with Shio-Koji and vacuum seal. (If you don't have a vacuum machine, wrap tightly in cling film.) Marinate in the fridge overnight.
2) The next day, take the meat out of the vacuum bag or foil and dab it off with kitchen paper. Let come to room temperature.
3) Preheat the oven to 80°C (circulating air). Season the saddle of venison with black pepper and sear on all sides in sunflower oil, not too hot.
4) Transfer to a wire rack and cook in the oven for 20-25 minutes depending on thickness. Remove and let rest for about 5 minutes.
5) Froth up the butter in a pan and fry the saddle of venison again on all sides.
6) Cut the meat open and season with a little salt and black pepper if necessary (the loin already has a good basic seasoning from the pickling with Shio Koji).
7) Fried mushrooms go very well with this: Clean the mushrooms. With shiitake, pluck off the stalks and possibly halve the mushrooms depending on their size.
8) Heat the olive oil and fry the mushrooms in it for about 5 minutes. Season with pepper and some soy sauce and garnish with wild herbs.
Miso Bavarian Cream - Banana, Chocolate & Nut
Ingredients*:
For the Bavarian cream:
2 sheets of gelatine, 250 ml milk, 60 g whole cane sugar, pulp from 1/2 vanilla pod, 2 tbsp Denmiso, 2 egg yolks, 300 g cream
For the crumble:
40g white chocolate, 100g flour, 25g starch, 110g brown sugar, 50g ground hazelnuts, 110g cold butter
For the banana caramel:
40g brown sugar, 20g butter, 50g cream, 2 bananas, salt
Also: 1 banana, oxalis for garnish
1) For the Bavarian cream, soak the gelatine in cold water for about 5 minutes. Meanwhile, boil the milk with 30 g sugar, vanilla pulp and Denmiso in a saucepan.
2) In a bowl, beat the egg yolks and the remaining sugar until fluffy. Slowly pour in the hot milk. Squeeze out the gelatine, dissolve in the mass and then allow to cool to approx. 20°C.
3) Whip the cream until stiff and fold into the cooled mixture. Chill the Bavarian cream in the refrigerator overnight.
4) For the crumble, preheat the oven to 160° C (circulating air). Finely chop the chocolate. In a bowl, mix together the flour, starch, sugar and ground hazelnuts. Add the butter with your fingers. Spread the mixture on a baking tray lined with baking paper and bake in the oven for about 24 minutes. Every 3 minutes, go through the mixture with a spoon so that coarse crumbles are formed.
5) For the banana caramel, lightly caramelize the sugar in a pan over medium heat. Add the butter and cream and simmer briefly, stirring well. Add the sliced bananas. Puree everything with a hand blender until smooth and refine with a pinch of salt.
6) Slice the remaining banana, spread on the Bavarian cream with banana caramel and crumble and garnish with oxalis.
We wish you lots of fun cooking!
And if you're couriuos to try more recipes, you'll find them in Tohru Nakamura's latest book "Tohrus Japan"!
Simply order at: kontakt@schreiberei-muc.de
*All quantities are for 4 people