Recipe: Sashimi mackerel – Algues – Dashi – Jordà crumble

Recipe: Sashimi mackerel – Algues – Dashi – Jordà crumble
February 25, 2020 Maarten Jordaens

Atelier Jordà loves premium products from Japan and started
a webshop at “www.atelier-jorda.com” with premium ingredients

 “Sashimi mackerel – Algues – Dashi mayo – Soy sauce & wasabi crumble”

1. Sashimi mackerel

  • Fresh mackerel
  • Irizaki sashimi seasoning – (www.atelier-jorda.be)
  • Sunflower oil
  • Lime zests

– Clean mackerel
– Put in vacuum bag with sashimi seasoning and keep in fridge for 6h.
– Cut in slices and finish with sunflower oil and lime zests.

2. Elastic gel dashi – Plancton marino 

  • 150 g – Water
  • 25 g – Premium dashi – SG label – (www.atelier-jorda.be)
  • 1 g – Plancton marino (www.atelier-jorda.be)
  • 2 g – Elastic (Töufood)
  • 6 g – Xanthan instant (Töufood)

– Mix all ingredients and cook till boiling point.
– Spread out, cool down till room temperature and press small circles.

3. Dashi mayo

  • 180 g – Cream 35%
  • 100 g – Premium dashi – SG label – (www.atelier-jorda.be)
  • 3 g – Yuzu juice 100% – SG label – (www.atelier-jorda.be)
  • 95 g – Inulin (Töufood)

– Mix all ingredients by using a handblender.
– Sieve.
– Keep in fridge for 3h.

4. Jordà – Salty Crumbles – Soy Sauce & Wasabi Crumble