Ingredients

Infused Oil (served 25 portions):

  •  80g Bannou Negi
  •  15g spinach
  • 175g Grapeseed oil

Veloute:

  •  2 liters Vegetarian Dashi
  •  40 g kombu 
  • 100 g Diced potato 
  •  50 g diced kabu
  • 150 g Silken Tofu, non sweetend 
  •  60 g Japanese potato starch 
  • White Pepper from the mill

Garnish:

  • 24 pcs Fukuoka Shikanoshima Clams
  •  16 g Wakame seaweed (Shredded)
  •  12 g Kombu (Shredded)
  •  28 g Kabu (brunoise)cooked in the dashi
  •  28 g bannou negi oil 
  •  4 g bannou negi sliced 
  •  40 pcs shiso flower (1 box shiso flower for 40 pax) 
  •  40 pcs of tiny green shiso leaves

Introduction

A dish that is made of the most sustainable ingredients

No dairy products are used!

This dish uses clams from Fukuoka Shikanoshima Farm. The clams are a revolutionary product that Amber has been involved with for more than three years and uses an unprecedented and groundbreaking technique. The clams are inoculated in a laboratory and then grown for 6 months on a land-based plant, after that they are placed in baskets and hung in suspended baskets between the wakame farms and therefore sand-free. Importantly, it filter feeds the phytoplankton rich waters around in the wakame fields, so does not need supplementary feed and even compliments the wakame growth. There is no pollution generated by the wakame or clam farm. You can check out this video from Chef Richard Ekkebus about the clams and the ingredients used:

The dish uses two varieties of Seaweed: Kelp & Wakame. Kelp forests at the bottom of the ocean play an important role in removing and storing CO2 from the atmosphere. Seaweed grows at a much faster rate than land plants, which means with careful harvesting it can remove more CO2. There’s no need for fertilisers, and no pollution. Cutting leaves at the right time in the plant’s lifecycle supports speedy re-growth and provides generous yields, without extra resources. Seaweed absorbs its nutrients through fronds, rather than roots. A structure known as a ‘holdfast’ attaches the seaweed to rocks, enabling its leaf-like fronds to move in the water and gather nutrients.

Method

Make the Bannou Negi Infused Oil

  1. Blend the ingredients in the thermo mixer at 70°C for 10mins (reserve 4 sprigs of banno negi for the garnish) – alternatively, cook for 10 minutes in a pot over a stove, then blend in a blender.
  2. Pass through a chinois or a cheese cloth
  3. Cool down
  4. Place in a squeeze bottle and keep refrigerated till needed (remove the oil 30 minutes before needed from the refrigerator)

Make the veloute

  1. Soak the Kombu overnight with the water
  2. In a large pan add the kombu & water.
  3. Bring to boiling point but do not boil.
  4. Remove the pan from the heater, cover with cling film & infuse for 30 mins 
  5. Remove the cling film, pass the Kombu dashi through a sieve (reserve 250ml to cook the clams) in the thermomixer and add silken tofu, potato starch, diced potato, diced kabu, turn to 90°C, speed 2 and cook for 20mins
  6. Cook the clams in the kombu dashi for 1 minute at a low simmer till all open. Remove the clams from the dashi and keep warm and covered till needed
  7. Add the hot clam dashi to the velouté and season the velouté with white pepper
  8. Reserve the clams covered until needed

Prepare the garnish

  1. Take the kombu from the dashi and shred nicely
  2. Shred the wakame & reserve
  3. Pick the shiso flowers & reserve
  4. Pick the shiso leaves & reserve
  5. Peel & then dice the kabu and cook till tender in the kabu dashi
  6. Cut the banno Negi in bias and reserve

Plating

  1. Heat briefly the wakame, shredded kelp & shredded Kabu in the hot veloute 
  2. Place the warm clams in four warm soup bowls
  3. Pour the clam velouté
  4. Add drops of oil & chopped bannou negi 
  5. Garnish each bowl with 10 pieces of shiso flowers & leaves
  6. Garnish each bowl with the bias cut banno negi
  7. Serve whilst hot and enjoy

 

Sources fish sustainably
Sources fish sustainably
https://thesra.org/members/amber