{}

Rump cap sashimi

Creation by Mark Vaessen, OKU, Ibiza, Spain.

component image
component image

Allergens and dietary requirements

  • Soy
  • Gluten
  • Fish

Ingredients

80
g
rump cap
10
g
iceberg lettuce, finely cut
2
g
spring onion
2
g
garlic crisps
100
ml
yuzu juice
100
ml
soy sauce
1
sheet
kombu
50
ml
mirin
1
tbsp
bonito flakes

Scale recipe

component image