Clearwater Kitchen » Bocuse d’Or Recipes » Arctic Surf Clam
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 |
Instructions:
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 |
Instructions:
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 |
Instructions:
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 |
Instructions:
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 |
Instructions:
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