Beef And Fatty Tuna In Dashi

By Mory Sacko and Eyal Shani

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.

ヴーヴ・クリコローズラベル

必要なもの

材料

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

作り方

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.

Arrangement:

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.

Let Mory Sacko and Eyal Shani inspire you

Newmakers Recipe Col 1 New Makers Recipe 5

アオハタのトマト、セージ、オニオンのシャンパーニュソース仕立て

Newmakers Recipe Col 2 New Makers Recipe 5

ヴーヴクリコでお料理するバターソースのバーントラビオリ

Discover Mory Sacko and Eyal Shani

If ever there was such a thing as an instant culinary connection, then this is it! Mory was born in France to Malian and Senegalese parents, and Eyal is Israeli. No matter, a quick glance was all it took to understand they wanted to cook together! Eyal was enticed by the talent and spontaneity of Mory, while Mory was attracted to the enthusiasm and rebellious spirit of Eyal. Within seconds, a bond had formed. The two chefs incorporate a common love of freedom into their new-age creations. Eyal, loud and charming, searched the grapevines for the quintessential philosopher’s stone. Mory, quiet and concentrated, boldly added a Japanese touch to this one-of-a-kind dish that mesmerizes anyone who’s lucky enough to try it.