Arctic Surf Clam

Arctic Surf Clam (hokkigai), wasabi spiked rice pearl, kimchi and plum purée with a miso dusted rice crisp


Component Measurement Notes
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


  1. Butterfly hokkigai by trimming off the uneven bottom edge, then slicing the white part halfway into the clam. Scrape the insides of the pocket created to allow enough room to hold a rice pearl.
  2. Plate by first pooling plum purée in the center.
  3. Using a small (1”) ring mold, press kimchi slaw into a disk in the middle of the plum purée.
  4. Gently place a rice pearl into the pocket of the butterflied hokkigai.
  5. Set the hokkigai with the pearl into the kimchi slaw with the tip pointing upward.
  6. Garnish with a rice crisp set in the kimchi slaw.

Seasoned sushi rice pressed into pearls, dipped in a wasabi, white chocolate coating and sprayed with edible silver.

Rice Pearl Measurement Notes
Sushi Rice ½ tsp 1:1.4 rice to water
Rice Vinegar to taste
Salt to taste
Sugar to taste
Wasabi to taste
White Chocolate 3 dips Melted
Edible Silver Spray light coating


  1. Cook sushi rice in a rice cooker (1:1.4 rice to water).
  2. After rice is cooked, season with 2 parts rice vinegar, 1 part sugar and 1/6 part salt.
  3. Mix wasabi into melted white chocolate, temper and keep warm at 29oC to be worked with.
  4. Form pearl-sized balls of seasoned sushi rice and let them set for 10 minutes before propping them on to toothpicks.
  5. Dip rice balls into wasabi chocolate and secure them in an upright position on a Styrofoam board or block, then place in fridge to allow it to harden.
  6. Repeat step 5 a total of 3 times, allowing the chocolate covered rice ball to harden in between each time.
  7. Spray the chocolate covered rice balls with edible silver spray, and allow it to set for 4 hours before further use in plating.

Purée of fresh red plums, ume (Japanese pickled plums) and gari (Japanese pickled ginger).

Plum Purée Measurement Notes
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
Sugar 2 tsp


  1. Dice fresh plums, umeboshi, gari and poach in apple juice until soft.
  2. Add in gari liquid and sugar.
  3. Purée mixture until smooth and pass through a sieve.
  4. Thicken by simmering purée for longer or thin with apple juice and gari liquid.

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
Honey 1/5 cup
Sugar, Brown or Cane 1/5 cup


  1. Separate and soak whole Napa cabbage leaves in cold heavily salted water for several hours.
  2. Blend Sambal Olek with the sweet Thai chili, citrus juices, zest, sugar and honey.
  3. In a non-reactive pan, layer cabbage, pear, carrot, ginger and sauce until all are used.
  4. Cover and store refrigerated overnight.
  5. Drain juices and reserve for red dragon sauce.
  6. Chiffonade marinated Napa cabbage fine and mix with other ingredients to form kimchi slaw.

Discs of rice paper toasted until puffy and crispy, dusted with a savoury dehydrated miso powder.

Rice Crisp Measurement Notes
Rice Paper Small disc
Oil, PAM spray or Canola Light spray Spray on both sides of rice paper
Dehydrated Miso Light dusting


  1. Dehydrate miso by spreading it in a thin layer on a baking sheet and baking at 108oC for approximately 45 minutes.
  2. After miso has dried out, put in food processor and pulse until a fine dust is achieved.
  3. Preheat oven to 300oC and cut circles out of rice paper.
  4. Spray both sides of rice paper circles with PAM or Canola oil.
  5. Place oiled circles on a baking sheet and bake on convection for approximately 30 seconds or when the discs puff up.
  6. Allow circles to cool, then dust with dehydrated miso. You may use a stencil to create a design on the rice crisp.

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