Tofu burger


Truffle mayonnaise
150g mayonnaise         
1 tbsp truffle oil
25g honey                       
1 tbsp chopped truffle
1tsp yuzu juice

Burger sauce                                        
30g mustard                                           
80g Ketchup                                            
3g Tabasco                                               
100g truffle mayonnaise                           

Tofu bun
180g dry tofu (dry overnight in chiller with weight on top to remove water)
1 egg white
15ml mirin
15ml soya sauce
Salt, to season

Wagyu burger
45g ribeye
45g tenderloin steak
Salt and pepper, to season

To serve
25g white onion
Tempura flour, to cover onion
Vegetable oil
25g shitake mushroom
Knob of butter
1 tsp sake
1 tsp soy sauce
1 tsp mirin


Truffle mayonnaise
Mix all ingredients together and set aside.

Burger sauce                                        
Mix all ingredients together and set aside.

Tofu bun
Mix all ingredients in a blender. Form four buns (45g each) and place in burger rings then cook in oven at 170C for 10-12 minutes.  Allow to cool cut each one in two piece.

Wagyu burger
Chop ribeye and tenderloin. Mix with salt and pepper and give the same size of the ring that you use to cook the tofu and place in same size ring as used for tofu. Cook in a pan to preference.

To serve
Finely slice white onion, mix with tempura flour and fry until golden brown in a 160C oil. Finely slice some shitake mushroom then sautéed with butter, sake, soy and mirin. Put some burger sauce on both side of the tofu bun and the Wagyu burger, shitake mushrooms, onion and the other piece of the bun on top, with one skewer in the middle.

Serves 1, multiply as required to serve more


57-85g sashimi—quality halibut or white fish
½ tbsp Rocoto chili paste*
½ tbsp salt
1 tbsp yuzu juice
Juice of ½ lemon

To garnish
Fresh coriander


Fillet the fish and lay it out on the plate in a circle. Dab the pepper paste on each piece. Sprinkle with salt, yuzu juice and garnish with fresh coriander leaf and lemon juice.
*Note: Rocoto is a red chili pepper sauce from Peru. It is available in Hispanic specialty markets.

Sea bass Umami
Serves 8


200g sea bass fillet

450g minced vegetables (carrot, onion, cabbage)
30g garlic
15g red chilli
30g sheet dried kombu
20g salt
30ml soy sauce

To serve
1 finely sliced red onion
Juice of 1 lime
Dash olive oil
Salt, to season


Blend all the marinade ingredients together and marinade the piece of fish for 6-8 hours. Remove excess marinade and grill or oven bake for 10-15 minutes on a moderate heat. Garnish with finely sliced red onion dressed with a mixture of lime juice, olive oil and seasoning.

Yellowtail sashimi with jalapeño
Serves 1, multiply as required to serve more


Yuzu Soy
60ml yuzu juice
30ml soy sauce, mixed

70g yellowtail
6 slices of jalapeño

To serve
3 coriander leaves
3g garlic purée
90ml yuzu soy


Slice the yellowtail into six pieces. Dip the yellowtail into the garlic, lay the six pieces onto a plate, top each piece with a slice of jalapeño. To finish, dress dish with yuzu soy and serve.