One of the original Krug Ambassade Chefs, Chef Hiroyuki Kanda is a long-time friend of the House who has participated in many Krug x single ingredient programmes. Growing up in a family of Chefs and restaurant owners, cooking runs through his veins. Having lived and worked in Paris for several years, Chef Kanda draws inspiration from his Japanese culture and upbringing, but also from classic French cuisine.
A talk with Hiroyuki Kanda
My parents are the ones who chose this path for me and taught me all the basics, so it has become a special way I have been able to connect with them. When I was 23, I came to Paris, where I worked in a Japanese restaurant for five years. After returning to Japan where I worked another 13 years at a different restaurant, I opened my own place in 2004, choosing to call it Kanda, after my family. After all, they are the ones who taught me that when people gather around the table, it creates a special time to share.
Tuna tartare with indian rice
Tuna tartare with indian rice
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STARTER2 SERVINGS
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timing45 minutes
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preparation time10 minutes
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Cooking time35 minutes
INGREDIENTS
STEP 1.
soy sauce
bonito stock
500 g tuna
STEP 2.
1 onion
1 spring onion
450 g unsalted butter
300 g rice, prepared in bonito stock
10 g salt
1 l soft water
250 ml fresh cream
STEP 3.
white truffle
500 ml vegetable oil
RECIPE DEVELOPMENT
STEP 1. TUNA PREPARATION
Chop fresh tuna into cubes. Marinate the tuna with soy sauce and bonito stock
STEP 2. RICE PREPARATION
Chop the spring onion and mince, then deep fry in oil. Cook the rice with Indian cereal and dress it on the plate with the chopped tuna. Season with light salt. Boil the bonito stock while adding the soup stock. When the rice is cooked, add fresh cream slowly then serve on a plate
STEP 3. TOPPING
Cut the white truffle into cubes.
SERVING INSTRUCTIONS
Combine the tuna preparation, the rice and the white truffle along with a soft-boiled egg (or 4-min egg) to make it a tartare. Top with a slice of white truffle
PAIRING NOTES
The tuna exudes minerals and aromas evocative of Pinot Noir, which are mirrored in the flavours and structure of Krug Rosé 23ème Édition. The umami of the fish accentuates the complexity of the Champagne, as well as the sweetness of the onion.
