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Ossenworst with gel of Amsterdam onions

This dish was created by our culinary advisors for the HORECAVA 2020.

Ingredients

8gAgar
1lJuice of Amsterdam onions

Ossenworst
Nanami togarashi
Wasabi furikake

Preparation

  1. Juice the Amsterdam onions in a juicer. Stir the agar into the cold juice of the Amsterdam onions.
  2. Heat the juice with the agar to 90°C.
  3. Let set in the refrigerator.
  4. Once the mixture has set well, you can blend it smooth in a food processor or blender.

  1. Put the ossenworst in a piping bag and pipe strips onto laid-out butcher's foil and roll up tightly.
  2. Make a crisp from the rice crispies, nanami, and furikake. Use the following ratio: 1 kilo tempura, 1.5 jars furikake, and 150 grams nanami.