I present "Giardino Fritto: Tempura of Seasonal Vegetables with Ponzu Spheres, Wasabi Pea Purée, and a Cucumber-Sea Salad."
Concept and Inspiration:
This dish illuminates the beauty of seasonal vegetables, emphasizing their natural flavors, turned into a crispy Japanese tempura. The modern twist arrives with ponzu spheres, bursting with zesty Japanese umami using the molecular gastronomy technique of spherification. The wasabi pea purée adds a punchy, creamy element, and the cucumber-sea salad creates a refreshing balance.
Flavor Profile
- Crispy and Earthy: The vegetable tempura preserves the natural taste and texture of the vegetables, accentuated by the ethereal lightness of tempura batter.
- Zesty and Umami: The ponzu spheres offer a striking burst of citrusy, savory flavor.
- Creamy and Spicy: The wasabi pea purée adds a spicy element, offset by the sweetness of green peas.
- Refreshing and Mild: The cucumber-sea salad brings a textural contrast with its refreshing, oceanic tones.
Recipes
| Component | Ingredients | Instructions |
|---|---|---|
| Seasonal Vegetable Tempura | – 500g seasonal vegetables – Tempura batter – Salt – Oil for frying |
1. Slice the vegetables, dip in batter, and fry until golden. 2. Drain on paper and season with salt. |
| Ponzu Spheres | – 200ml ponzu sauce – 2g sodium alginate – 1l water – 5g calcium chloride |
1. Blend ponzu and sodium alginate, set aside. 2. Dissolve calcium chloride in water. 3. Drip ponzu mixture into water bath, forming spheres. Rinse before serving. |
| Wasabi Pea Purée | – 200g green peas (frozen okay) – 1-2 tsp wasabi (to taste) – Salt – 20ml cream |
1. Boil peas until tender, blend with wasabi, salt, and cream until smooth. Pass through a sieve before service. |
| Cucumber-Sea Salad | – 1 cucumber, thinly sliced – 50g seaweed salad (available at Asian markets) – 1 tbsp rice vinegar |
1. Marinate cucumber in rice vinegar (30 min) 2. Combine with seaweed salad right before service. |
Presentation
- Plating: Use a wide, flat white plate ensuring optimal space for each component.
- Tempura Arrangement: Assemble the crispy tempura vegetables attractively across the plate.
- Puree and Salad: On the side of the tempura, artistically plate the wasabi pea purée. Next to it, place a small mound of the cucumber-sea salad.
- Sauce Application: Arrange the ponzu spheres elegantly around the other components.
- Garnish: Top with black sesame seeds and microgreens for added color and texture.
Giving the humble vegetables the spotlight, this dish offers a delightful exploration of flavors – crisp freshness, zesty umami, creamy spice, and refreshing mildness. Every bite narrates the perfect harmony between Japanese cuisine and contemporary cooking, promising an unforgettable culinary adventure.
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