Ingredients
For the Squid Rice
For Garnishing
For the Dragon Fruit Flower
Directions
- 1
Clean the squid and reserve the body for stuffing. Mix rice with soy sauce, shichimi togarashi, kombu broth, and nori. Stuff the squid body with the seasoned rice.
- 2
Sear the squid head with a blowtorch and sprinkle with salt. Coat the stuffed squid body with koji before deep frying to enhance color and flavor.
- 3
Mix apple cider vinegar, sugar, water, Myers‘s rum, and Sichuan peppercorns. Use this mixture for sous vide cooking of the dragon fruit flower until tender.
- 4
Serve the stuffed squid on a flat green plate. Arrange the dragon fruit flower to resemble an open blossom next to the squid. Drizzle yuzu chili paste over the squid.
Notes
This dish combines traditional Japanese flavors with a modern culinary technique, presenting a visually striking and flavorful ensemble. The combination of tender squid, aromatic rice, and vibrant dragon fruit creates a unique and memorable dining experience.
