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Japanese cannelloni

Cylinder of sumac filled with marinated kingfish, umeboshi (Japanese plum), and a sake jelly.

Ingredients

100gisomalt spun sugar
10gsumac
1units.itemssilicone mat rectangle

lime (juice and zest)
1Sushi vinegar
2Olive oil
150gkingfish
Salt
2Tomasu sweet soy sauce
Pepper

150gumeboshi

500gSaké
5gAgar Agar

white sesame seeds
Coriander cress
flower
black sesame seeds

Preparation

  1. Mix the isomalt and sumac and bring to a boil until 140°C.
  2. Let cool.
  3. Grind the mixture finely in a coffee grinder and sift it through a tea strainer into the rectangular mat.
  4. Return the mat to the oven at 150°C to melt.
  5. Remove the mat from the oven and form the cylinders.

  1. Cut the kingfish into a fine brunoise.
  2. Mix in the rest of the ingredients and season with salt and pepper.

  1. Slice the umeboshi into thin slices.

  1. Mix the sake with the agar agar and bring to a boil.
  2. Pour the mixture into a tray and let it cool.
  3. Blend until smooth to make a gel.
  4. Put the gel in a small piping bag.

  1. Toast the sesame seeds.
  2. Fill the sumac cylinder with the kingfish.
  3. Dip the ends of the cylinder in the sesame seeds.
  4. Pipe the sake gel onto the cylinder and place the umeboshi on top.
  5. Garnish with coriander cress and/or a flower.