Chicken Heart Yakisoba Chimichanga ​

Ingredients

Katsu Mole​

Kikkoman® Katsu Sauce – 313g​

Dried Cascabel chiles – 26g​

Dried pasilla chiles – 38g​

Dried Guajillo chiles – 24g ​

Dried Chile Japones – 2g​

Burnt corn tortilla – 24g​

Charred white onion garlic – 52g​

Roasted Roma tomatoes – 344g​

Toasted pepitas – 60g​

Toasted sesame seeds – 18g​

Raisins – 50g​

Shiitake mushroom stock – 1000g​

Abuelita chocolate – 42g​

Mexican oregano – 3g​

Mexican cinnamon – 2g​

Whole clove –  3.2g​

Salt – 15g​

Mesquite Honey – 15g

Wasabi Kizami Cabbage Components​

Finely shredded napa cabbage – 13g​

Kikkoman® Rice Vinegar – 1g​

Wasabi Kizami – 8g​

Kikkoman® Soy Sauce – 2g​

Scallions – 3g

Black Garlic Crema (Culture for 24hrs)  ​

Heavy cream – 1716g ​

Kikkoman® Rice Vinegar – 85g  ​

Black garlic – 9g ​

Chimichanga Filling​​

Cooked and chilled Yakisoba – 30g​​

Mesquite Grilled Chicken Hearts – 40g​​

Wasabi Kizami Napa Cabbage – 27g​​

Smoked corn husk oil – 3g ​​

Sonoran Flour Tortilla​​

Egg (binder)

Plating ​​

126g Chicken Heart Yakisoba Chimichanga​​

27g Wasabi Kizami Cabbage​​

30g Katsu Mole​​

17g Black Garlic Crema​​

Pinch of Tortilla Ash​​

Pinch of Toasted Sesame Sand​