Dutch Pancakes (Poffertjes)
To keep with tradition, add a lump of butter to the hot poffertjes and bury the pancakes in icing su...
1 egg yolk
1/2 Tbs light soy sauce
1/2 Korean pear, peeled and cut into thin strips
1 tsp black sesame seeds
1 tsp roasted pine nuts
200g Wagyu beef
Salt to taste
Sugar to taste
Garlic to taste
Sesame oil to taste
Dried Seaweed with Glutinous Rice:
185g glutinous rice
750mL (3 cups) dashi broth
Nori (seaweed) as needed, wiped clean with a damp towel
1 Tbs salt
1/2 tsp dried shrimp powder
Sesame seeds as needed
Oil as needed
Prepare glutinous rice for dried seaweed with glutinous rice 2 weeks ahead. Leave glutinous rice to ferment in cold water for 2 weeks.
Drain and grind fermented glutinous rice. Cook in dashi broth until a thick porridge is acquired. Allow to cool at room temperature.
Layer 2 sheets of nori together on a bamboo sushi mat and brush with glutinous rice porridge. Sprinkle with salt, dried shrimp powder and sesame seeds. Repeat until glutinous rice porridge is used up.
Place nori in a dehydrator at 51.6 C (125 F) for 20 hours until hard and firm. Alternatively, let nori dry naturally on bamboo mats for about 1 week.
Prepare sufficient oil for deep-frying and deep-fry nori until crisp. Set aside to drain. Break into chips.
Prepare beef carpaccio. Season beef with salt, sugar, garlic and sesame oil. Slice beef very thinly.
To serve, place egg yolk in a bowl with soy sauce and serve as a dipping sauce. Wrap a few strips of pear in beef. Dip edges of beef in black sesame seeds. Top with pine nuts.
Serve beef carpaccio with dried seaweed with glutinous rice.
Credits: Chefs Collective By Michelle Tchea