The "street food & sushi" formula here (in keeping with the meaning of the restaurant's Korean name: Yoso) takes its inspiration from the four elements: earth, air, fire and water. YOSO is a Michelin-starred restaurant in Andernach, Germany.
 | Ingredients: For the Ceviche Curing Liquid: 250ml apple juice 70g brown sugar 35ml rice vinegar 1 piece lemongrass, sliced into rings 4 lime leaves 30ml Ponzu 20ml Kalamansi puree 35ml lime puree 1 red chilli, sliced into rings For the Ponzu Gel: 30ml Ponzu 40ml pear juice 50ml soy sauce 1.5g agar For the Avocado Mousse: 1 ripe avocado Salt Lime juice Chili powder For the Pickled Daikon: 250g rice vinegar 250g of water 500g sugar 3tsp turmeric 1 daikon radish For the Hiramasa Ceviche: 50g raw hiramasa fillet per serving Maldon Sea Salt Ceviche curing liquid (see above) Instructions For the Ceviche Curing Liquid: Put all ingredients in a saucepan and bring to a boil, then remove from the heat. Set aside for 30 minutes. Pass through a sieve and reserve the liquid. For the Ponzu Gel: Boil the liquids until they decrease in volume to 100ml. Add the agar and simmer for a further 3 minutes. Remove from heat, allow to cool and solidify. Mix in a Thermomix to obtain a smooth gel. Tip: to make a more homogeneous gel, the total amount of liquid should be 400ml (so multiply above Ponzu gel recipe by 4). The excess, unused gel can be vacuum sealed in small bags and frozen until required. To use again, let the gel thaw and then stir with a whisk until smooth. For the Avocado Mousse: Remove the avocado’s shell, and roughly chop the avocado. Blend or mix with a fork until it is as smooth as possible. Season with lime juice, salt and chilli powder to taste. If necessary, pass through a sieve. For the Pickled Daikon: Mix all liquid ingredients and tumeric, and bring to a boil. Put the radish into a vacuum bag and pour the hot liquid over the radish, then seal. Allow to cool, and then cook at 68° C in a water bath. Cut the pickled daikon using a slicer into thin strips. Cut the longer strips into smaller ones, measuring 1.5cm wide and 6cm long for rolling the strips into rolls. For the Hiramasa Ceviche: Cut the 50g of hiramasa sashimi into three slices for each serving. Put the slices in the cooled ceviche curing liquid for 15min. Remove and salt with some Maldon Sea Salt To serve Lay the hiramasa ceviche slices flat on the plate. Dot the plate and ceviche with the avocado mousse. Place a daikon roll on each piece of ceviche Garnish with mini rice balls, pickled sushi ginger and red-veined sorrel. |