search
Loading
|  home | feedback | help          
StarChefs
Chef Kuniko Yagi

Chef Kuniko Yagi


Sona

401 North La Cienega Boulevard
Los Angeles, CA 90048
(310) 659-7708
www.sonarestaurant.com


 

 

 


Chef Kuniko Yagi
Sona | Los Angeles, CA

Seared Foie Gras, Okinawa Black Sugar, and Green Tea Mochi
Adapted by StarChefs.com
February 2010

Yield: 4 Servings

INGREDIENTS

Seared Foie Gras, Okinawa Black Sugar, Green Tea MochiCorn Puree:
4 ears corn
Salt
1 tablespoon olive oil
¼ yellow onion, chopped

Roasted Plum and Pineapple:
½ red plum
1/8 pineapple, skinned and cored
½ cup simple syrup
1 kaffir lime leaf

Okinawa Black Sugar:
4 ounces Okinawa black sugar
4 ounces water

Green Tea Mochi:
½ teaspoon matcha green tea powder
2 ounces water
2 ounces shiratamako, or glutinous rice flour
2 tablespoons red bean paste

Seared Foie Gras:
8 ounces Rougié foie gras lobe
Sea salt and freshly ground black pepper

 

METHOD

For the Corn Puree:
Remove the kernels from the cobs and reserve. Put the cobs in a stock pot, add water to cover, and season with a pinch of salt. Bring to a boil and simmer for 1 hour. Strain through a chinois. Heat the olive oil in a sauté pan and add the onions and salt. Cook until the onions are translucent. Add the corn kernels and stir to coat, then add the strained corn stock. Once this mixture comes to a boil, lower the heat to simmer for about 30 minutes, or until the kernels are soft. Pour the mixture into a blender or use an immersion blender to blend until smooth. Strain with a chinois. Reserve.

For the Roasted Plum and Pineapple:
Place all the ingredients in a vacuum bag. Seal and cook in a 68°F water bath for 30 minutes. Remove the plum and pineapple from the bag and slice; reserve.

For the Okinawa Black Sugar:
Combine the sugar and water in a saucepan over medium-high heat. Bring to a boil and reduce until it has the consistency of honey. Reserve.

For the Green Tea Mochi:
Put the green tea powder, water, and shiratamako in a bowl and mix well. When the dough is tender, divide it into pieces approximately 0.2 ounces in weight. Using your thumb, make a depression in the center of the mochi. Pipe or spoon the red bean paste into the center and fold the dough carefully over the paste and seal it. Blanch the mochi in boiling water until the mochi rise to the top of the pot. Remove and drain. Place the mochi in the Okinawa black sugar syrup immediately.

For the Foie Gras:
Preheat the oven to 350°F. Cut the loaf into 4 ½-inch thick pieces. Season with salt and pepper. Sear on both sides in a hot ovenproof pan. Put pan in the oven to cook for about 3 minutes. Remove from the oven. Reserve the rendered foie gras fat.

To Assemble and Serve:
Toss the fruit slices in a saucepan with the reserved foie gras fat over medium heat; season with salt. Heat the mochi in the black sugar syrup. Warm the corn puree. Spoon a pool of corn puree onto the dish, top with the foie gras and mochi. Arrange the fruit on top of the foie.


 

 

 

 

 

 

 

back to top

hotlinks_general_narrow
  • Our Rising Stars and Why They Shine

  •    Published: March 2010


     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy