Photo: Courtesy of Chef Oliver Li
Ingredients
Water: 325 ml
Kudzu powder: 10 g
Potato starch: 10 g
Tuna toro: 120 g
Japan soy sauce: 10 g
Scallion: 6 g
Shiso flower
Chives
Edible gold
Oliver Li is the chef at WHISK, an innovative French-Japanese restaurant in The Mira Hong Kong in the heart of Tsim Sha Tsui.
This recipe was originally made for a special event, a four-hands dinner collaboration with Nikita Matveev, the award-winning mixologist of The Old Man, Hong Kong – No.15 on The World's 50 Best Bars 2020 list.
Method
Mix and whisk all the ingredients thoroughly.
Place the mixture in a pan on the heat. Continue whisking the mixture until boiling.
Put the mixture in the silicone mould. Bake for 1 hour at 160°C, and for another 1 hour at 120°C until crispy.
Smear the tuna mix onto the crystal bread, decorate with shiso flower, chopped chives and gold leaf.
The final dish.
