Gastronomixs

Asian-style puffed and preserved mustard seeds

In this preparation, the Asian flavour enhancer tsuyu no moto is used. This is a concentrated dashi broth with soya sauce.

Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.

Asian-style puffed and preserved mustard seeds

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Ingredients

200

g

mustard seeds

60

g

tsuyu no moto

60

g

ponzu

60

g

sushi vinegar

50

g

olive oil, Arbequina

10

g

sesame oil

Preparation method

  • Rinse the mustard seeds and pat dry well.
  • Puff the mustard seeds in oil at 200°C.
  • Drain the mustard seeds on kitchen paper.
  • Use the other ingredients to make a vinaigrette.
  • Marinate the mustard seeds in the vinaigrette. 

Serving suggestions

  • As a dressing or marinade with raw fish.
  • As a dressing or marinade in a salad.

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