Matt Lambert
Sous Chef
Double Crown + Madam Geneva

Bonito Miso Custard, Seared Yellowfin Tuna

Ingredients

Bonito Miso custard:
300 ml Whole milk
900 ml Cream
80 g Bonito fl akes
30 g Shiro Miso or light Miso
3 Tbsp Fish sauce
6 Leaves of gelatin

Soy Mirin dressing:
150 ml Soy sauce
50 ml Sesame oil
200 ml Japanese rice wine vinegar
250 ml Mirin
250 ml Simple syrup *
75 ml Fish sauce
1 Tbsp Minced garlic

Yuzu shallots:
500 g Finely diced shallots
125 g Palm sugar
300 ml Yuzu juice

* Simple syrup: Equal parts water and sugar brought to the boil allow to cool

Method

Tuna:


Soy Mirin dressing:

Bonito Miso custard:

Yuzu shallots: