5g Bonito flakes
150ml Soya sauce
50g Sugar snap peas
250ml Ice water
1 litre Oil, for deep frying
5 Baby onions, sliced into rings
200g Shimeji mushrooms
150ml Rice wine vinegar
5ml Black pepper corns
50g Wasabi root
150g Shiitake mushrooms
50g Dried shiitake mushrooms, finely diced
50g Radish, thinly sliced
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.
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.
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.
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
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.