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Rump cap sashimi

Creation by Mark Vaessen, OKU, Ibiza, Spain.

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Allergens and dietary requirements

  • Fish
  • Gluten
  • Soy

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

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