Chef Academy Showcase 2023 Cookbook

Tempura carrot with Shiitake mousse Method: Shiitake Mousse 1 Chop the shiitake mushrooms and spring onions. Place a saucepan onto a medium-high heat and once the pan is hot, add the grapeseed oil. When the oil is hot, add the chopped shiitake and cook for 2 minutes. Then, add the spring onion, cooking until soft. 2 Add the mirin, ponzu and sugar, and mix well. Once the sugar is fully dissolved, add the Kombu dashi, stirring well. Leave to simmer for 10 minutes or when the liquid has reduced by 20%. 3 Add the soya lecithin and blend with a hand blender until you have a smooth purée consistency. Remove the pan from the heat and cool. Tempura Batter 1 Pour the Kombu dashi into a container compatible with a carbonation machine and carbonate into a fizzy Kombu dashi. Place in fridge to keep cool until needed. 2 Take two mixing bowls; in the first bowl, sift all dry ingredients. In the second bowl, add ice and cold water. Place the bowl with the dry ingredients inside the ice bowl and slowly add the Kombu dashi. Don’t mix too vigorously, as the batter should be thick and lumpy. Final Dish 1 Place the shiitake mousse into a whipped cream dispenser and fill with gas. Leave in the refrigerator until plating. Grind the togarashi into a fine powder. 2 Heat the oil to 180°C in a wok or large saucepan. If a fryer is unavailable then, while the oil is heating up, set up a tempura station with a container for potato starch and one for the tempura batter. Once the oil is to heat, coat the carrots in potato starch and then tempura batter (coat only the body of the carrot leaving the green tops clean). 3 Using tongs, hold the carrots in the hot oil to fry, making sure the green tops stay out of the oil and away from any heat source. Using a spoon, pour more batter over the carrot in the fryer. 4 Once the batter is crispy, place onto a cloth to soak up any excess oil and add the powdered togarashi and sea salt. Remove any damaged pieces. 5 Using the cream dispenser, add the shiitake mousse to the plate. Place on the crispy carrot peel and lightly dust with matcha over one side of the mousse and plate, then place on the carrot tempura. Ingredients: Tempura Batter - 1 tsp baking powder - 1 tsp tapioca flour - 100g sweet potato starch - 100g rice flour - 200ml Kombu dashi* *The Kombu dashi will need to be carbonated via a utensil such as a Soda Stream Final Dish - Matcha powder - Togarashi - Sea salt flakes - Potato starch - Pickled carrots - Shiitake mousse - Crispy carrot peel - Tempura batter - Grapeseed oil Best HIT Chef Academy moment Being given the freedom to be creative in masterclasses. 2 Serves: