Shirako Ponzu

Ingredients

• Daikon Cress
• Shiso Bicolor
• Mustard Cress
• Bicolor Mustard Cress
• Zallotti Blossom
• Fresh cod sperm/ Fugu
• Ponzu
• Dashi broth

Method

• Fresh Shirako 300 grams (fresh sperm of cod or puffer fish Fugu. Always use fresh because it is eaten raw. Taste has something like creaminess like sweetbread)
• Smoke 1/3 cold on oak-cherry moth wood. 1/3 pickle with fresh ginger and 1/3 natural.
• Decorate with Koppert Cress Bicolors. In Japan they add grated radish.
• We use mustards from Koppert Cress because of nice sharpness.
• Ponzu mixture make mirin, soy and squeeze citrus.

Recipe: Kelvin Lin