Honteri dressed scallop, asparagus with Honteri & mustard dressing, truffle Shiragiku ponzu & dill oil split dressing, Honteri pickled carrot flowers cut-outs, rhubarb and dill.
Level: Medium
Serves: 2
Prep Time: 75 mins
Cook Time: 30 mins
Season Rice
250g Sushi Rice
150ml Shiragiku Rice Vinegar
60g White Sugar
15g Salt
Asparagus in Honteri, Mustard & Wasabi Dressing
6 Asparagus Spears
50g Honteri Mirin-Stye
1 tbsp Djion Mustard
1 tsp Wasabi
3 tbsp Sesame Oil
2 tbsp Shiragiku
Ponzu
½ cup/ 115ml Soy
¼ cup/ 60ml Lemon Juice
¼ cup/ 60ml Yuzu Juice
2 tbsp Honteri Mirin-Stye
1 piece Kombu
Dill Truffle Oil
2 tbsp Truffle Oil
50ml Rapeseed Oil
1 bunch Dill (stems removed)
Carrot Flowers
1 Red Carrot
1 Purple Carrot
Pickle Liquor
25ml Honteri Mirin-Stye
50ml Shiragiku
100ml Boiling Water
Honteri Rhubarb
100g Rhubarb
4 tbsp Honteri Mirin-Stye
Honteri dressed Scallop
4 Scallops
1 tbsp Honteri Mirin-Stye
1 Lemon Zest
Garnish
Dill Fronds
THE RICE
1. Wash the rice until the rice starch is removed. Add the water and cook in a rice cooker. Season with Shiragiku, sugar and salt and keep at room temperature. Discover our guide on how to make sushi rice.
THE PONZU
2. Mix the all the ingredients for the ponzu and allow to marinate at room temperature for 1-3 days
DILL TRUFFLE OIL
3. Blend the dill with both oils in a high power blender and strain in a fine sieve without pushing the dill through the sieve.
HONTERI DRESSED SCALLOPS
4. Prepare the scallops and slice scallop into 2cm pieces marinate in honteri and lemon zest, ideally 30 seconds before serving for optimum freshness.
ASPARAGUS IN HONTERI, MUSTARD & WASABI DRESSING
5. Prepare the asparagus and blanch for 2 mins and reserve in ice water. Mix the rest of the ingredients for the dressing and marinate toss around the asparagus.
PICKLED CARROT FLOWERS
6. Slice the different carrot into 5mm discs and cut out using a flower cutter. Mix the pickle liquor ingredients and pour over the red and purple carrot flowers in separate bowls.
HONTERI RHUBARB
7. Marinate the rhubarb in Honteri and cook for 3 minutes, allow to cool.
THE PRESENTATION
8. To dress, fill a bowl two-thirds the way with rice. Working around the rice, add the asparagus and scallops, and season with the ponzu and the dill truffle oil. Then add the pickled red and purple carrot flowers, Honteri marinated rhubarb and garnish with dill fronds.
Meet Chef Philli Armitage-Mattin. Finalist in BBC’s Masterchef the Professionals 2020, Chef Philli is a development chef and food consultant with a focus on modern Asian cuisine working with well-known food brands, retailers and restaurants. Philli’s passion for Asian cuisine was ignited when training within the Gordon Ramsey Restaurant Group but flourished as she spent a year travelling and researching different type of Asian cuisines in the Far East, working in some of the best restaurants including DEN and 2* in Tokyo. We hope you’ll be inspired by Philli’s path to Poke Perfection.
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