Eyal, loud and charming and Mory, quiet and concentrated, the two chefs chose freedom as the main ingredient to imagine this new kind of kebbab. Eyal went in search of an almost philosopher's stone in the vineyards. Mory has reinvented the codes by giving a Japanese touch to this one-of-a-kind dish which has hypnotized that mesmerizes anyone who’s lucky enough to try it.
All you’ll need
- 200 g (just under a cup) water;
- 20 g (0.7 oz) bonito flakes (katsuobushi);
- 4 green tomatoes; 30 g (1 oz) Japanese mentsuyu sauce;
- 1 konbu; 2 g (3/4 tsp) starch;
- 200 g (7 oz) wagyu beef;
- 200 g (7 oz) o-toro (fatty tuna);
- 100 g (3.5 oz) fresh seaweed;
- 4 g (0.15 oz) black lemon powder;
- 200 g (7 oz) cherries; 1 peach;
- 100 g (3.5 oz) Ume vinegar;
- 100 g (3.5 oz) premium soy sauce;
- 2 white Penja peppercorns;
- 10 cl (2/5 cup) virgin olive oil
For the dashi:
- Infuse the water with the kombu and green tomatoes and bring to a simmer. Add the bonito flakes and let infuse for 20 minutes.
- Strain then season with the mentsuyu sauce. Bind with the starch and let cool.
- Cut the tuna and beef into thin slices. Lay the seaweed flat (without rinsing it) and top with the sliced tuna and beef. Sprinkle with black lemon powder and cover with seaweed. Let marinate for 1 hour.
- Slice then marinate the cherries with the soy sauce and Penja pepper.
- Slice then marinate the peaches with the Ume vinegar.
- Arrange the tuna slices on a plate, then add the dashi, the sliced peaches, and the Ume vinegar.
- Arrange the beef slices on a plate, then add the dashi, the cherries, and the soy sauce, and drizzle with olive oil to finish.