Chankonabe
Cured Kinmedai, Kamaboko, Mushroom Caps, Daikon, Dashi
Chef Vince Flores of Manzke | Beverly Hills, CA
Adapted by StarChefs | april 2024
INGREDIENTS
Cured Kinmedai:
38 grams kosher salt
180 grams aimono kombu
1.8 kilograms kinmedai fillets, scaled and pin boned
Broth:
Grapeseed oil
35 grams sliced ginger
140 grams sliced scallion, white parts only
900 grams kinmedai bones, soaked in ice water overnight
Sake
900 grams dashi
30 grams dried shiitake
275 grams sliced flat cabbage, inner leaves only
180 grams shimeji mushroom stem
225 grams sliced daikon
Kosher salt
White soy sauce
Okinawa sugar
Kinmedai Mousse:
500 grams kinmedai trim, skin and bones removed
75 grams egg white
12 grams roasted sesame oil
6 grams white soy sauce
12 grams potato starch
6 grams pink salt
250 grams heavy cream
125 grams crème fraîche
Kamaboko:
12 flat cabbages, ribs removed and outer leaves blanched
To Assemble and Serve:
Confit matsutake mushroom caps
Daikon coins, blanched
Shaved matsutake mushroom caps
Sliced scallion
Toasted sesame oil
METHOD
For the Cured Kinmedai:
In a large bowl, combine salt and 1 liter filtered water. Set aside. Place kombu in a shallow baking dish. Cover with enough salt water to submerge. Add fish fillet, making sure brine does not touch the skin. Let cure 20 minutes. Strain and discard liquid, then cover and refrigerate 48 hours.
For the Broth:
In a rondeau over medium flame, heat oil. Add ginger and scallions and sweat until soft. Add fish bones and continue cooking, avoiding the formation of fond. Deglaze pan with sake, then add dashi and dried mushrooms. Bring mixture to a simmer, then reduce heat and add cabbage, mushroom stems, and daikon. Season with salt. Cover pan with a cartouche and cook until all vegetables are tender. Remove from heat and let cool 15 minutes. Strain into a nonreactive container. Season with white soy and sugar. Cover and refrigerate.
For the Kinmedai Mousse:
In a food processor, blitz fish trim. Add egg whites, sesame oil, soy sauce, potato starch, and salt. Process until well combined, then slowly stream in heavy cream and crème fraîche. Once combined, strain and transfer to 2 piping bags. Seal and refrigerate.
For the Kamaboko:
Heat the water bath of an immersion circulator to 140°F. Lay cabbage leaves on a linen towel-lined sheet tray, ensuring no leaves are overlapping. Top with parchment paper. Using a rolling pin, gently flatten cabbage. On a work surface, place 2 layers of plastic wrap. Place flattened cabbage leaves on the plastic wrap and pipe 3 dollops Kinmedai Mousse along the length of the cabbage, leaving about ⅓-inch around the edges. Using an offset spatula, spread Kinmedai Mousse evenly across cabbage, leaving the top ¼-inch bare. Starting from the bottom edge, roll the cabbage into a tight log. Poke holes through plastic wrap. Poach cabbage 30 minutes. Let cool, then refrigerate. Once cooled, slice roll into ¼-inch rounds. Set aside.
To Assemble and Serve:
In a saucepan over medium heat, warm Broth. Heat and prepare a charcoal grill. Grill 1 portion Kinmedai skin-side-down, flipping over the fish intermittently until cooked through and internal temperature reaches 136°F. Cook skin-side-down until skin has puffed up. Let rest. Heat oven to 350°F. In a sauté pan over medium-high heat, sear confit mushrooms in oil. Reduce heat and keep warm. Place daikon and 3 slices Kamaboko on a sheet tray. Cook in oven until warmed through. On the side of a serving bowl, pile seared mushrooms and warmed daikon. Shingle Kamaboko across the vegetables. On the other side of the bowl, place grilled Kinmedai. Garnish with shaved mushroom caps and scallions. Pour Broth into the bowl, making sure it does not touch the top of the fish skin. Finish with a drizzle of sesame oil.
