30 September



Courtesy of Kim and Pashi.


5g Bonito flakes

10g Seaweed

150ml Soya sauce

5ml Salt

12 Eggs

45ml Mirin

296ml Ponzu

7g Calcic

750ml Water

1.5g Alginate

50g Sugar snap peas

100g Kale

250ml Flour

1 Egg

250ml Ice water

1 litre Oil, for deep frying

5 Baby onions, sliced into rings

250ml Flour

200g Shimeji mushrooms

150ml Rice wine vinegar

45ml Sugar

15ml Salt

5ml Black pepper corns

50g Wasabi root

150g Shiitake mushrooms

50g Dried shiitake mushrooms, finely diced

150g Butter

15ml Oil

10g Seaweed

50g Radish, thinly sliced

50ml Caviar


Making the egg custard

Make the dashi stock by placing the bonito flakes and seaweed in a pot with 1.5 liters of boiling water.  Let it simmer for ½ hour to infuse the flavour in the water.

Strain through a sieve and set the stock aside.  You must have 1.2 liters of stock. Set aside 150 ml of stock to make the ponzu dashi caviar.

Mix the dashi stock, soya sauce, mirin and salt and mix until the salt is dissolved.

Beat the eggs well and add this to the stock mixture and mix well. Pass the egg mixture through a sieve. Divide the egg mixture into 6 cups and place the cups in 1 or 2 bamboo steamers that are set over a pot with boiling water.  Let the egg mixture steam for 15 – 20 minutes or until the custard is set. Set aside in a low oven to keep it hot.

Making the ponzu caviar

Make a calcic bath by adding the calcic to 750 ml of water.

Add 1.5 g of alginate to the 150 ml of ponzu broth that is set aside. With a syringe, add this mixture in droplets to the calcic bath to let it set into small caviars.  Strain this and rinse the caviar.  Set aside for service.

Sugar snap peas

Blanche the sugar snap peas and set aside for service.

Tempura kale

Mix together the flour, ice water and egg to make the batter. Trim the kale to the shape that you want it, dip in the batter and deep fry in oil.  Drain on kitchen towel and set aside for service.

Crispy onion rings

Slice the baby onions into rings.  Dip in flour and deep fry till done. Remove, drain on kitchen towel and set aside for service.

Pickled shimeji mushrooms

Place the rice wine vinegar, sugar and salt in a pot and bring to the boil, making sure the sugar and salt has dissolved. Add the peppercorns and mushrooms and let this simmer for 10 minutes. Remove from the heat and let it cool together to infuse further and set aside for service.

Grate the wasabi root and set aside for service.

Shiitake mushrooms

Heat the butter and oil in a pan.  Add the dried and fresh shiitake mushrooms to the pan and fry until done, but still al dente.  Remove from the heat and strain so you are only left with the fresh shiitake mushrooms.  Set aside for service.

Seaweed crumb

Place the seaweed on a baking tray that has been sprayed with non-stick cooking spray.  Bake in a 180°C oven until crispy. Remove from the oven and let it cool.  Blend in a food processor to form crumbs and set aside for service.


Finely slice the radish and set aside for service

To assemble

Take the set egg custard and top with sugar snaps, kale, onion rings, pickled mushrooms, shiitake mushrooms, radish, seaweed crumb and finish off with the ponzu caviar and black caviar and serve.

Serves 6.


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