the prettiest scallop crudo i've ever made скачать в хорошем качестве

the prettiest scallop crudo i've ever made

people as food · pt V · SOHMI · ASMR version ‘butterfly’ scallop crudo · butterfly pea shiro dashi · yuzu blood orange · sea urchin SOHMI is a korean artist, who grew up in several places around the world (Tokyo, Seoul, Hong Kong). i first heard about her through her song, Closer, and instantly loved her sound. fast forward to aug 28, her agent introduced me to her at her show at the Shrine in LA. having gotten to know her at shows and while eating good food, i’ve started to call her 누나 (older sister in Korean), as she’s not only been a good friend, but also another creative to connect with who takes her craft more seriously than anyone i’ve ever met. if SOHMI were food, she would be this dish - butterfly pea flower shiro dashi, yuzu blood orange citrus mix, hokkaido scallop crudo in burnt serrano oil, pomegranate seeds, charred cucumbers, korean perilla leaf threads, a touch of nori powder, and santa barbara uni. out of all the recipes i’ve posted, this has felt the most original to me. i wanted to focus on the theme “transformation”, as her logo is a butterfly and she’s gone through several life and career changes in her life to get to where she is now. she has an immense love for uni and raw seafood, and she’s lived in a variety of locations from Tokyo, Seoul, Los Angeles, and more. the addition of the citrus mix while plating this dish drastically transforms and excites the diner to eat this. this is without a doubt, one of my favorite dishes i’ve ever made. it’s incredibly complex, yet clean tasting. it’s definitely catered for those with access to raw seafood, but if you ever make this, please let me know your thoughts. i’m proud of this one. RECIPE · ‘BUTTEFLY’ SCALLOP CRUDO BUTTERFLY PEA FLOWER SHIRO DASHI 10 g - kombu (dried seaweed) 3 cups - water 10 g . 0.3 oz - bonito flakes (~ 2 cups lightly packed) 0.2 cup / 50 ml - sake 0.4 cup / 100 ml - mirin 1 tbsp - salt 10 - dried butterfly pea flowers optional - soak kombu in water for 1 hr in a saucepan over med-low heat, bring kombu and water to a simmer remove kombu right before water begins to boil turn off heat, add bonito flakes and let sit for 6min (this is dashi now) strain, in a separate pot bring sake and mirin to a boil cook for 2min, until alcohol has evaporated add dashi to mixture, along with salt and flowers, let simmer for 5-10min let cool, store in fridge up to 1 week YUZU BLOOD ORANGE CITRUS MIX 2/3 cup / 210 g - fresh orange juice (pure orange juice nothing else) 3 tbsp / 60 g - yuzu juice 3 tbsp / 60 g - lime juice 3 tbsp / 60 g - blood orange juice 0.5 tsp - salt 2 tsp - sugar reduce orange juice to about 1/2 the volume over med heat let cool, then add remaining ingredients, then stir BURNT SERRANO OIL 7 - serrano chiles 2/3 cup / 160 g - grapeseed oil torch all sides blend in a mixer on low with oil for 10 sec blend on high for 45 sec strain (cheesecloth optional), store in fridge ‘BUTTERFLY’ SCALLOP CRUDO serves 2-4 1 - persian cucumber 8 oz - sushi-grade scallops, 0.5 inch dice salt 1 tbsp - burnt serrano oil 6 tbsp - yuzu blood orange citrus mix 6 tbsp - butterfly pea flower shiro dashi pomegranate seeds korean perilla leaves, chiffonade nori powder (use a spice grinder to pulverize nori) sushi grade uni / sea urchin char cucumber with a torch or gas stove until all sides charred evenly dice in 0.25 inch cubes, or whether preferred size toss scallops in burnt serrano oil and salt, adjust to taste in a bowl, plate scallops, pomegranate seeds, cucumbers, perilla threads, nori powder top with sea urchin pour shiro dashi first on the side of the bowl, then pour citrus mix over, stir to combine to eat, mix, and eat each component together in a spoonful #scallop #uni #crudo #SOHMI #yuzu #orange #koreanfood #remix #techno #disco #rave #dj #edm #peopleasfood #asmrfood #korean #foodie #foodasmr #cooking #cookingathome