- To prepare the Wasabi Shiso Chicken Galantine, preheat water in a sous vide machine to 150°F. Place 2 chicken breasts, egg whites, heavy cream, shiso leaves, wasabi sauce and salt in Robot Coupe. Process to form a smooth mousseline, about 10 minutes. Divide the mousseline evenly into two piping bags. Reserve one bag for use in the Stuffed Morel Mushrooms. For the Galantine, spread the caul fat on a cutting board. Place remaining 2 chicken breasts over fat. Pipe the mousseline in second piping bag on top of breasts then spread it evenly. Season with salt as needed. Roll the caul fat tightly around the chicken breasts. Roll the wrapped chicken tightly in plastic wrap, using a pick to remove any air trapped inside. Place plastic wrapped galantine inside a zip top bag and close tightly. Place the bag into preheated sous vide machine and cook for 1 hour 20 minutes.
- Place the coals on a sheet tray. Place sheet tray under the broiler until the coals are glowing red, about 5 minutes. Remove the tray and transfer coals to a deep hotel pan. Place a rack on top of the hotel pan. Remove the Galantine from the bag and plastic wrap and place on the rack and sear until it is golden brown, about 2 minutes on all sides. Reserve warm then cut into five 1-inch slices just before service.
- To prepare the Yakitori, cut chicken thighs into 1-inch cubes. In a large bowl, combine soy sauce, sugar, leeks, garlic, sesame oil, sesame seeds and pepper. Add chicken and stir to coat. Cover, refrigerate and allow to marinate for 30 minutes. Place charcoal on a sheet tray. Place sheet tray under the broiler until the coals are glowing red, about 5 minutes. Remove the tray and transfer coals to a deep hotel pan. Place a rack on top of the hotel pan. Place the marinated chicken thighs on the rack and grill, turning as necessary until they are cooked through and opaque but not dry, about 3 minutes per side. Reserve for service.
- To prepare the Stuffed Morel Mushrooms, preheat oven to 350°F. Remove stems from morel caps. Pipe Wasabi Shiso Chicken Mousseline from reserved piping bag into the caps. Bring a pot of salted water to a boil. Blanch the stuffed caps in boiling water for about 5 minutes. Drain well and allow them to dry. Place the stuffed morels into a small sauté pan and brush with butter. Bake for 5 minutes. Reserve warm until service.
- To prepare the Asparagus Bundles, keep oven on and warm to 350°F. Trim about 2-inch from the top of the asparagus spears, discarding bottom stalk. Blanch tips in boiling, salted water until tender. Drain, shock in ice bath and drain again. Cut spears in half vertically and reserve. Blanch julienned salsify in boiling salted water until tender. Drain, shock in ice bath and drain again. Blanch chives in boiling, salted water until tender. Drain, shock in ice bath and drain again. Lay drained chives out in long strands. Sandwich several pieces of salsify julienne between two halves of asparagus tips, and place across middle of one chive strand. Tie the bundle with the chive. Repeat with remaining asparagus tips, salsify and chives. Brush bundles with butter and bake in preheated oven for 2 minutes. Reserve for service.
- To prepare the Katsuobushi Cauliflower Purée, blanch the cauliflower in boiling salted water until tender. Drain, shock in an ice bath then drain again. Place cooled cauliflower, heavy cream, milk, butter, rice vinegar and katsuobushi in blender. Blend until smooth. Season to taste with salt.
- To prepare the Charcoal Leeks, place the charcoal on a sheet tray. Place the sheet tray under the broiler until the coals are glowing red, about 5 minutes. Remove the sheet tray from the broiler and transfer coals to a deep hotel pan. Place a rack on top of the hotel pan. Place the leeks on the rack and sear the leeks until the outside is charred and the inside is soft, 5 to 10 minutes. Cut the leek into 5 equal lengths. Cut the shiso leaves using a 1-inch round cookie cutter. Arrange the cut shiso leaves on the leeks and reserve for service.
- To prepare the Plum Veal Sauce, reduce stock over medium-high heat until it is medium nappe. Stir in plum sauce and grenadine syrup. Mount the sauce with the butter, then season with salt to taste. Reserve warm for service.
- To prepare the Shiso Oil, blanch the shiso leaves in boiling salted water until bright green. Drain, shock in an ice bath and drain again. Squeeze drained leaves to remove all liquid. Combine drained leaves and canola oil in blender and blend until smooth and dark green, about 15 minutes. Strain the oil mixture through a coffee filter. Transfer strained oil into a squeeze bottle and reserve for service.
- To prepare the Yuzu Salad and Garniture, toss together the chervil, ponzu sauce, yuzu juice and sesame oil in small bowl. Reserve Salad for service. Reserve Wasabi Sauce for service.
- To plate, swipe 1 Tbsp Wasabi Sauce at the 2 o’clock position on serving plate. Top the sauce with a 1-inch-thick slice of Galantine. At the 4 o’clock position, place a Stuffed Morel Mushroom. At the 5 o’clock position place Yakitori topped with Yuzu Salad. At the 7 o’clock position, place a tied Asparagus Bundle. At the 9 o’clock position, place a piece of Charcoal Leek topped with shiso leaf. At the 11 o’clock position, swipe the Katsuobushi Cauliflower Purée. In the center, pool the Plum Veal Sauce, taking care that it does not run into the Leek or Galantine. Dot and stripe in the negative space on the plate with Shiso Oil.
Japanese French
Yield
5
Prep Time
1 hour, 30 min
Cook Time
3 hours, 30 min
Total Time
5 hours
ingredients
Wasabi Shiso Chicken Galantine:
4 chicken half breasts, divided
2 egg whites
3 tablespoons heavy cream
30 fresh shiso leaves
3 tablespoons Kikkoman® Wasabi Sauce
1 tablespoon salt
½ pound pork caul fat
Salt, as needed
2 pounds charcoal
Yakitori:
3 skinless chicken thighs
¼ cup Kikkoman® Soy Sauce
2 tablespoons granulated sugar
2 tablespoons minced leeks
1 tablespoon minced garlic
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon sesame seeds
1 pinch ground black pepper
2 pounds charcoal
Stuffed Morel Mushrooms:
5 fresh morel mushrooms
2 tablespoons melted unsalted butter
Asparagus Bundles:
5 jumbo green asparagus spears
1 salsify, cut into 2-inch julienne
5 fresh chives
2 tablespoons melted unsalted butter
Katsuobushi Cauliflower Purée:
½ pound cauliflower, trimmed into 1-inch cubes
½ cup heavy cream
¼ cup whole milk
2 tablespoons unsalted butter, melted
1 tablespoon Kikkoman® Rice Vinegar
1 ounce bonito flakes (katsuobushi)
Kosher salt, to taste
Charcoal Leeks:
½ pound lump charcoal
1 leek, cleaned
10 fresh shiso leaves
Plum Veal Sauce:
1 gal. brown veal stock
1 tablespoon Kikkoman® Plum Sauce
1-½ tablespoons grenadine syrup
1 tablespoon unsalted butter
Kosher salt, to taste
Shiso Oil:
60 fresh shiso leaves
1 pint canola oil
Yuzu Salad and Garniture:
1 bunch fresh chervil
2 tablespoons Kikkoman® Ponzu Sauce
1 tablespoon yuzu juice
1 teaspoon Kikkoman® Sesame Oil
5 tablespoons Kikkoman® Wasabi Sauce
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE