Tristin Farmer
Ginger dashi
Kombu water - 500g
Ginger - 5g
Dried matsutake - 5g
Dried shiitake - 5g
Katsuobushi - 5g
Light soy - 25g
Kudzu root - 10g
Aged rice vinager - 20g
Koshihikari rice
Koshihikari rice (dry weight) - 100g
Walnut milk - 100g
Matsutake (frozen) - 20g
Chicken skin - 20g
Abalone
Ginger dashi - 500g
Abalone - 100g
Tare
Oxtail stock - 100g
Ponzu - 25g
Chicken fat - 25g
Salt - 1g
Lemon juice - 5g
Ginger oil
Ginger - 100g
Canola oil - 200g
Truffle butter
Salted butter - 100g
Chopped truffle - 5g
Black truffle oil - 2g
STEP 1 — Ginger dashi
Warm all ingredients except kudzu root at 85°C for 30 minutes. Add kudzu root and bring to the boil. Strain and reserve
STEP 2 — Koshihikari rice
Cook rice for 11 minutes, induction number 6 (250g batch)
STEP 3 — Abalone
Steam for 7-8 hours (sousvide) 80°C. Once cooked, grill and glaze with tare.
STEP 4 — Tare
Combine all the ingredients refered.
STEP 5 — Ginger oil
Cook sous-vide for 1 hour 85°C. Cold infuse for 24 hours.
STEP 6 — Truffle butter
Combine all the ingredients refered.
SERVING INSTRUCTIONS
Warm walnut rice and finish with truffle butter - place in bowl. Grill abalone and glaze with tare - cut into 3cm dice and top rice. Warm ginger dashi - spoon over rice. Sear foie gras - add to bowl. Garnish with chopped chives, chopped truffle and ginger oil.