Today for this post, I'll be making a dessert dish as my entry to steemit iron chef. It's been quite awhile since the last steemit ironchef contest, and now is back! I want to thank @progressivechef for taking out his valuable time to organise this contest despite recently taking a busier role in hotel.
i present to you: sweet and savoury Japanese dessert
miso soft serve ice cream; butter cake; crispy sweet dried seaweed; candied ginger; Palm sugar poached yolk; bacon seeds, rasins and nuts muesli; sweet teriyaki sauce
Since this week is all about weird flavour combination, I have the opportunity to excite the usual sweet dessert with savoury ingredients. I strongly believe that sweet and savoury are made to go together. Don't believe me? I'll give you some examples. Savoury fries we pair it with sweet chile sauce! Onions soup, onions are caramelize till sweet and the beef stock, the source for savoury taste. Lastly bacon and maple syrup, pure addiction! Although all these are considered as a main course food or savoury food, I wanted to use the savoury taste in a sweet dessert. This time I choose to go with Japanese flavours.
What's in it
miso soft serve ice cream
Made from sky cream, sugar, miso, egg yolk. It's would contribute as the smooth, rich and velvety mouthfeel to the dish. I choose to used soy cream, mainly because I like the different flavour compound from in these to soy product, one being a fresher flavour another being fermented.
bacon, seeds, raisins and nuts muesli
As the name suggest, it includes rendered bacon fat, pumpkin seeds, sunflower seeds, almonds, and raisins. At that moment when I was making the muesli, I only had bacon fat. Knowing that bacon fat brings as much flavour as the meat itself, I rendered it down and cook the Palm sugar in it. This would flavour the sugar. Then I added the rest of the ingredients and mix. To make it extra crunchy, baked it in the oven further more. This element should give crunchy texture and the smoky flavour to the dish.
crispy sweet seaweed chips
Seaweed is natural savoury, Japanese people usually boil them in water to extract out it glutamate content. To make this a savoury sweet element, I simple brush dissolved Palm sugar on the surface of the seaweed then baking it under the water in the sugar evaporate leaving a rocky crunchy texture on the surface.
Ginger, a ingredient useful for cleaning the palate. Apart from that ginger works well with miso and the other Japanese flavours. Having that in mind, I decided to candied it. First I slice the ginger thinly, a thick slice will be quite harsh on the palate. Then I soaked it in Palm sugar water before drying in the oven.
Palm sugar poached egg yolk
To me the yolk flavour really enhance the taste of the whole dish. It gives richness and moisture. Plain yolk can be really weird in a dessert dish, that is why I poach it in a sweet liquid made of Palm sugar. It may seem weird, but if you think of it many dessert do have yolk init, for example creme anglaise.
The cake should give a spongy mouthfeel, which will go well with all those creamy element. The flavour of the butter cake should be enhanced by the teriyaki sauce as it absorbs it like a sponge. The butter cake is made from butter, sugar, flour, and vanilla extract.
sweet teriyaki sauce
Having no sauce for a dessert is a disaster. Therefore the best sauce to match all these flavour is obviously teriyaki. I made the teriyaki sauce from sugar, ginger, soy sauce. The tradition tariyaki would include mirin or rice wine, however I have excluded it mainly because I feel that their is too many flavours in the dish already. Having too many flavours can be quite annoying at times , this is my personal peference.
food porn time
Without extra sauce
With extra sauce drizzle on top