Kanpachi Crudo Recipe
Compressed watermelon, black garlic espuma, tamarind sauce
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Watermelon
Cut the watermelon into small cubes and compress them using a vacuum sealer or by placing them in a zip-lock bag, removing as much air as possible. Let them rest for about 30 minutes.
Make Black Garlic Espuma
In a blender, combine black garlic, heavy cream, and salt. Blend until smooth. Pass the mixture through a fine sieve to remove any solids. Pour the mixture into a siphon and charge with a CO2 cartridge. Set aside.
Prepare Tamarind Sauce
In a small bowl, mix tamarind paste, lemon juice, olive oil, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembly
Plate the Dish
On a chilled plate, arrange the compressed watermelon cubes. Thinly slice the Kanpachi sashimi and place on top of the watermelon.
Finish with Espuma and Sauce
Spray the black garlic espuma over the dish and drizzle the tamarind sauce around. Garnish with microgreens.