Kikyou Recipe

Prepare custard base

Whisk eggs gently in a bowl until blended but not frothy. In a separate bowl combine dashi, soy sauce, mirin and a pinch of salt. Slowly stream the seasoned dashi into the eggs while stirring to avoid scrambling. Strain the mixture through a fine sieve into a pouring jug to ensure a silky texture.

Assemble and steam

Divide wakame evenly between two small heatproof cups. Pour the egg-dashi mixture over the wakame to about 90% full. Cover each cup with foil or a lid. Steam over simmering water (not rolling boil) for 12–14 minutes or until the custard is just set (a gentle jiggle in the center).

Finish

Remove cups from steamer and cool slightly. Garnish with yuzu zest and sliced scallion. Serve warm or at room temperature.

Prepare tuna

Pat the tuna dry with paper towel. Brush lightly with sesame oil on all sides and season very lightly with salt.

Sear

Heat a small skillet over high heat until smoking. Add neutral oil and immediately sear the tuna for 10–15 seconds per side to create a thin seared crust while keeping the center raw. Remove and let rest 1–2 minutes.

Slice and dress

Using a sharp knife, slice the tuna across the grain into 6–8 thin slices. Arrange on a chilled plate. Whisk together soy sauce and rice vinegar and drizzle sparingly over the slices. Sprinkle toasted sesame seeds, top with microgreens or shiso, and serve with optional pickled ginger.

Prepare vegetables

Heat neutral oil in a saucepan over medium heat. Add kabocha wedges and cook briefly, turning, just to coat and warm the flesh (about 1–2 minutes).

Simmer

Add rehydrated shiitake to the pan. Pour dashi to come halfway up the kabocha pieces. Add soy sauce, mirin and sugar. Bring gently to a simmer, cover with a drop lid (or place a piece of parchment to keep wedges submerged) and simmer over low heat 12–15 minutes until kabocha is tender but holds shape.

Finish

Remove from heat and let sit, covered, 5 minutes for flavors to meld. Transfer to serving dish and garnish with thin yuzu or orange slices.

Make marinade and marinate fish

Whisk together white miso, sake, mirin and sugar until smooth. Pat the cod dry and coat the flesh side with the miso mixture. Place skin side down in a shallow dish, cover and refrigerate 12–24 hours for best results (minimum 2 hours).

Remove marinade and grill

When ready to cook, gently wipe off excess miso paste (leave a thin glaze). Preheat broiler or a grill to high. Brush the skin with a little neutral oil to prevent sticking. Place fish skin-side down on a foil-lined tray and broil 6–8 minutes until the surface is caramelized and fish flakes easily (time will vary by thickness).

Serve

Rest 1 minute, then plate with a lemon wedge. Serve hot.

Bloom gelatin and dissolve

Combine the cold water and gelatin in a small bowl and let sit 5 minutes to bloom. Meanwhile, in a small saucepan over low heat whisk heavy cream, milk and sugar until warm (do not boil). Add matcha powder to a small bowl with a tablespoon of warm cream and whisk to form a smooth slurry, then whisk back into the saucepan.

Finish panna cotta

Remove the saucepan from heat, stir in the bloomed gelatin until fully dissolved. Strain the mixture through a fine sieve into a measuring cup. Pour into two small serving molds or ramekins. Cool to room temperature, then refrigerate at least 4 hours or until set (preferably overnight).

Plate and serve

When set, unmold panna cotta or serve in ramekins. Top each with 1.5 tablespoons of anko and a sprinkle of toasted sesame seeds if desired.