Clearwater Kitchen » Bocuse d’Or Recipes » Arctic Surf Clam
|Butterflied Arctic Surf Clam (hokkigai)||1 piece||Thawed and butterflied|
|Rice Pearl||1 piece|
|Plum Purée||1 tbsp|
|Unfermented Kimchi Slaw||¾ tbsp||Fine chiffonade|
|Miso dusted Rice Crisp||1 piece|
Seasoned sushi rice pressed into pearls, dipped in a wasabi, white chocolate coating and sprayed with edible silver.
|Sushi Rice||½ tsp||1:1.4 rice to water|
|Rice Vinegar||to taste|
|White Chocolate||3 dips||Melted|
|Edible Silver Spray||light coating|
Purée of fresh red plums, ume (Japanese pickled plums) and gari (Japanese pickled ginger).
|Red Fleshed Plums||1||Remove pit, skin-on|
|Umeboshi (Japanese Pickled Plum)||1||Remove pit|
|Gari (Japanese Pickled Ginger)||1 tbsp||Julienned|
|Gari Liquid||1 tsp||Strained pickling liquid|
|Apple Juice||2 tbsp|
Fine julienne of Napa cabbage, carrots and pear marinated in sweet chili citrus dressing.
|Unfermented Fresh Kimchi||Measurement||Notes|
|Napa Cabbage||1 large head||Trim bottom and wash leaves|
|Carrot||½ large carrot||Peel and slice into fine julienne|
|Pear, Bosc or Asian||¼ pear||Peel and slice into fine julienne|
|Pickled Ginger||1 tbsp, with liquid||Julienne ginger|
|Sambal Olek||2/5 cup|
|Sweet Thai Chili Sauce||1/5 cup|
|Lime Juice||1/5 cup|
|Lime Zest||1 lime worth|
|Lemon Juice||2 tbsp|
|Lemon Zest||1 lemon worth|
|Orange Juice||1/5 cup|
|Orange Zest||½ orange|
|Sugar, Brown or Cane||1/5 cup|
Discs of rice paper toasted until puffy and crispy, dusted with a savoury dehydrated miso powder.
|Rice Paper||Small disc|
|Oil, PAM spray or Canola||Light spray||Spray on both sides of rice paper|
|Dehydrated Miso||Light dusting|
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