Persimmon Miso and Cherry Blossom Water
Chef Nathan Gould of O YA | Boston
Adapted by StarChefs | August 2020
INGREDIENTS:
Evergreen Oil:
1 quart grapeseed oil
1 ounce fresh thyme
1 ounce fresh rosemary
2 ounces spruce tips
8 drops pine oil
Persimmon Miso:
1 pound persimmons, peeled, seeded
¼ teaspoon citric acid
2 ounces white miso
1 teaspoon mirin
Cherry Blossom Dipping Water:
1 tablespoon salted cherry blossoms
½ cup filtered water
½ cup white soy sauce
To Assemble and Serve:
Prepared sea bream for sushi
Prepared sushi rice
Myoga (Japanese ginger), thinly sliced on bias
Green onion
Maldon salt
METHOD:
For the Evergreen Oil:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, combine all ingredients and seal. Cook sous vide 2 hours. Drain.
For the Persimmon Miso:
To a Vitamix blender, add all the ingredients. Purée.
For the Cherry Blossom Dipping Water:
In a non reactive storage container, combine all ingredients. Allow blossoms to rehydrate for at least 1 hour before use.
To Assemble and Serve:
Dip 1 piece prepared sea bream into Cherry Blossom Dipping Water, and make nigiri. Place in center of serving plate. Drizzle with Evergreen Oil. Finish with Persimmon Miso, myoga, onion, and salt.
