I present to you: savoury Japanese dish

When creating a dish, I usually work with ingredients I already have in my refrigerator. As for the flavours, I would keep to a cuisine, sometimes even combining two cuisine together. This way I can cut down on my choices, sometimes having too many flavours going on the dish can not only be overwhelming to the eye but also To the palate. Plus having too many ideas just makes one stressed out just by picking what to make. In this case I picked Japanese cuisine since the last time I did a sweet dish, this time I want to introduce some of the savoury part of Japanese cuisine.

what's inside

frenched chicken lollipop

I had a whole chicken in my refrigerator, but I decided to use the wings, and drummet for this dish. The reason for this is because, when I think of fine dinning, I think 8 course meal which means dishes must be small enough to not fill up the dinner before the end of the meal. Not only the wings and th drummet are small in portion, it can be presented nicely too. I frenched the drummet and 2 chicken wing in order to achieve that clean look on the bone. Instead of using bread crumbs, I used oats as a batter which I like because of the nutty aroma. As for the protein, I marinaded it in sodium bicarbonate for a little bounce texture, sugar, soy sauce.

soy sauce caviar

When contrusting a dish, I always think of texture. This soy sauce caviar delivers a unique texture. It's exactly like salmon roe in texture, but just with a soy sauce flavour. When you out it in your mouth and press it with the back of your tongue, the flavour simply explodes. Since I have not sauce in this dish, this element plays a very important role to ensure the dish has flavour and moisture. I diluted the soy sauce with a little dashi stock made from kombu and bonito flake. To make the caviar I use a water bath made from 10% calcium chloride and the soy sauce mixture I added 1% sodium alginate.

bacon maple syrup oat crumble

This element is mainly for the crunchy texture. While delivering the pleasent texture it also flavours the dish with smoky bacony aroma and sweeten the dish with the maple syrup in it. Sweet and savoury, who Would not love it! I made this with rendering bacon fat and then toasting the oats in the fat until a nutty bacony flavour can be smell. Lastly I finish off with maple syrup.

soy sauce smoked egg yolk

It's here to add richness, saltiness, moisture and further boost the smoky flavour. I simple marinate it in soy sauce for 3 days before smoking it with hickory wood chips.

chicken seaweed crisp

Chicken skin when badly done its rubbery and oily. But if done right, it's crispy and savoury. This element to to contribute its crispness texture to the dish. To add a little Japanese touch to it, I baked it with a slice of dried seaweed place directly on the flatten chicken skin and Pressed with a heavy item to prevernt the skin from wrinkling.

top: purée carrot and pumpkin curry

Those who don't know, curry is also eaten by Japanese. They usually stew vegetable in the curry gravy. One of the vegetable is carrot. Having that in mind, I decided to use carrot and pumpkin to make my purée. I feel that carrot and pumpkin complement each other flavours. The carrot and pumpkin was steamed and then I added some coconut cream and curry powder before blending. I further cook the purée to cook off the raw curry taste.

bottom: blue cheese, cheddar, smoked cauliflower mousse

This element would give a much more funky savoury flavour to dish in whole plus it also adds richness and smoothness to other elements. To make this element, I melted cheddar and blue cheese in hot cream and let it cool. For the cauliflower, before I puréed it I barbercue it with hickory wood chips to flavour it. Next, I whipped up some cream and combine the cheese sauce and cauliflower purée .

sprinkle some slice Spring onion and walla, done!

food porn time!

Thank you all for reading, hope all of you enjoyed it
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