Sobagaki
Soubise, Parsley, Nori, Lemon
Chef Justin Bacharach of Royal Sushi & Izakaya | Philadelphia
Adapted by StarChefs | January 2024
INGREDIENTS
Soubise:
Yield: 1 quart
75 grams butter
300 grams sliced yellow onion
440 grams heavy cream
3 grams curry powder
10 grams kosher salt
Fried Shallots:
Oil for frying
Shallots, thinly sliced and rinsed in cold water
Rice flour
Kosher salt
Sobagaki Batter:
Yield: 25 pieces
150 grams toasted buckwheat flour
50 grams all-purpose flour
6 grams kosher salt
2 grams baking powder
2 lemons, zested
400 grams cooked buckwheat
1 piece kombu, rinsed
Oil for frying
To Assemble and Serve:
Parsley
Shredded nori
Lemon wedge
METHOD
For the Soubise:
In a large skillet over medium heat, melt butter. Add onion and sauté until soft and translucent. Add cream and let simmer 10 minutes. Transfer mixture to a Vitamix blender. Add curry powder and purée until smooth. Season with salt. Transfer to an airtight container and reserve.
For the Fried Shallots:
In a fryer, heat oil to 300°F. In a mixing bowl, combine shallots and rice flour. Toss to coat, then transfer shallots to the fryer and fry until golden brown. Season with salt. Let drain on a paper towel-lined plate. Transfer to an airtight container and reserve.
For the Sobagaki:
Heat oven to 350°F. Place buckwheat flour on a sheet tray and bake until dark brown. Let cool to room temperature. In a saucepan over medium heat, combine toasted flour, all-purpose flour, salt, baking powder, zest, cooked buckwheat, and 600 grams water. Cook, stirring constantly until a mashed potato-like texture is achieved. Wrap dough mixture tightly in plastic wrap and let cool to room temperature. Once cooled, portion into 30-gram balls. Set aside. In a saucepan over medium-high heat, bring 2 quarts water and kombu to a boil. Poach dough balls 1 minute, or until the balls float in the water. Transfer to a paper towel-lined plate and let cool. In a fryer, heat oil to 325°F. Gently smash 5 of the poached balls to flatten. Fry until golden brown. Season with salt and let cool.
To Assemble and Serve:
Place 1 large spoonful Soubise in the center of a serving plate. Top with 5 Sobagaki. Garnish with Fried Shallots, parsley, and nori. Serve with a lemon wedge.
