Sous Chef Brandon Rodgers
SAN FRANCISCO, CA
1 geoduck clam
50 g wakame
50 g sea grapes
50 g shiro tosaka
500 g water
75 g soup soy
175 g aged mirin
75 g raspberry vinegar
5 g salt
10 g bonito flakes
.8% xanthan gum
METHOD [Geoduck Clam]
Rinse clams thoroughly. Start by inserting a paring knife between the shell and the body. Run the knife along the edge of the shell, being careful not to cut through the adductor muscles that keep the shell and the body connected.
Discard shell and stomach. A tough skin encases the neck and body. To remove the skin, submerge the geoduck into boiling water for 5 seconds and then submerge in ice water. Once chilled, fillet the geoduck in half and rinse again to remove any sand that may be inside. Right before plating, slice geoduck into thin strips.
Rinse the wakame. Once rinsed, cut into 2 inch by 1/4 inch ribbons.
Rehydrate the shiro tosaka by pouring cold water over it. Keep submerged for 4 hours. Once rehydrated, cut pieces into small clusters, maintaining its natural shape.
Sea grapes are best prepared by rinsing in cool water immediately before serving.
Peel the cucumber and compress in a cryovac machine at maximum pressure. Once the cucumber has turned translucent, take it out of the bag. On a mandolin, slice cucumber ribbons 2 mm thick. Cut each ribbon at the end on a bias. Cut both sides to make the ribbon approximately 1/2 inch thick. Use the remaining cucumber to cut small dice.
In a pot, bring the water, soup soy, mirin, raspberry vinegar, and salt to a boil. Remove from heat and add the bonito flakes. Stir together for one minute then strain.
To the strained liquid, add .8% versawhip and .8% xanthan gum. To hydrate the hydrocolloids, pour the mixture into a Vitaprep blender, and blend on medium speed for
Next, to create an ice bath, fill a large bowl 2/3 full of ice and water. Place a medium-sized bowl on the surface of the ice and water and pour the liquid from the Vitaprep into it.
Let the mixture sit in the medium sized bowl to
cool for approximately
Strain the liquid again into a 500 ml iSi siphon and charge with 2 cream chargers.
Before assembling the dish, season cucumber pieces with olive oil and salt. Once the dish is plated, season lightly with a sprinkle of fleur de sel.