KONA KAMPACHI,
HUDSON VALLEY
FOIE GRAS
CONSOMME,
RICE VERMECHELLI
Chef Yuhi Fujinaga
INGREDIENTS
2 qt Water
1 foot long Konbu
3 pint Bonito flakes (Hana-Katsuobushi) Or Shiro Dashi Base
1 oz Sake
1 oz Mirin
30 pc Kampachi Sashimi
TT Kosher Salt
TT tsp Fresh ground Black Pepper In pepper mill
5 oz Hudson Valley Foie Gras. Cut into 1 oz. portions, and use trimmings for the broth
1 pack Rice Vermicelli Noodles
1 oz Extra Virgin Olive oil
2 bunch Shiso leaves. Chiffonade
DIRECTIONS
In a non-reactive pot bring water, and konbu to a boil.
Once at a boil, remove from heat, and put the bonito flakes in the pot when the temperature of
the water is 195 degrees F.
When the bonito flakes sink to the bottom the pot strain the broth through a chinois, and fine
mesh cloth.
Discard the bonito, konbu, and reserve the broth until ready to use.
Re-hydrate rice noodles with hot water, and strain after, add chiffonade Shiso leaves.
Season Swordfish with Salt, and pepper, and grill both sides for about 3 minutes.
In a non-reactive pot bring 1 quart of Dashi to a boil.
Add mirin, and sake to the dashi broth.
Add Foie Gras trmmings into the broth.
Simmer on low heat for 20 mins to infuse the flavors.
Add fleur de sel, and check seasoning.
Strain the broth through a chinois right into the dish.
Serve Hot.