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Shiso, beef tartare, unagi

Shiso is the base of this amuse-bouche. Inside, a tartare made from rump cap is rolled.This amuse-bouche was created by Jan Smink. Jan is the owner of Restaurant Smink in Wolvega. Here, he and his kitchen team cook a gastronomic menu in the Smink style, with a lot of boldness and a great sense of experience. Jan Smink cooks with the products he grew up with as a farmer's son. The love for Friesland is evident on the plate, and together with his team, he provides a unique gastronomic experience. Especially for HANOS, Jan worked with Debic products to create refined savory amuses.

Ingredients

35gEgg white
45gDebic Cream 35%
40gunagi
20gYogurt
210gSunflower oil

Olive oil
Salt
Shiso leaves

Pepper and salt
Mustard seed
Beef rump cap
Yakiniku glaze

puffed rice

Preparation

  1. Combine the Debic Cream, yogurt, egg white, unagi, and sunflower oil in a measuring jug.
  2. Use a hand blender to make a firm cream.
  3. Season with salt and pepper.
  4. Place the cream in a piping bag and keep chilled.

  1. Cut the shiso leaves in half.
  2. Lightly brush with olive oil and sprinkle with a little salt.

  1. Finely chop the rump cap into a nice tartare.
  2. Mix with yakiniku glaze, mustard seeds, pepper, and salt.
  3. Cut out the tartare into small circles using a round cutter.

  1. Fold a shiso leaf around each cut-out piece of tartare.
  2. Place a thick dot of unagi cream on top.
  3. Garnish with puffed rice for a crispy texture.