We are going to do a great recipe for sushi, which is an innovative gunkan. We are doing seared Foie Gras, a little bit of Nashi pears, and eel sauce. So Koji's going to start with a little bit of sea salt on top, a little bit of fresh ground black pepper on both sides.
And we are going to sear it to begin to do the gunkan. Gunkan is a great type of sushi which is used to serve any type of loose ingredients. Like it can be egg rolls, tobiko, uni. In this case we are doing it with a great (?) foie gras. So now after Koji-san salts and peppers the foie gras, we are going to sear it a little bit. It's going to be raw on the inside. We are not pasteurized, so it doesn't have a layer of fat. And then with this foie gras we are going to start working on the gunkans.
So basically we are going to start with searing the foie gras. My pan has been there for a long time, so I hope that it's the right temperature. Just put your hand, hold it to see that it's already got the temperature that we're looking for. It needs to be hot but not too hot, so it can get a really nice golden color but it doesn't burn.
So you already can start hearing it. I place the first piece, the second piece; I'm going to just cook two because two are the ones that I need. So this is going to need a bit more color, and a little bit more time.I would love the camera to start getting the smell, because it's great.
So this one has already got a really nice golden color on the sides, on the edges, so we turn it. That was about one minute, a minute. And always when you are doing your Foie Gras, always have prepped a plate with some paper so we can drain all the fat that we don't need for the gunkan.
I believe that this one's already done. So that is a beautiful color that we already got. Second piece out. And we are ready to begin doing the gunkans.
We just seared our foie gras. If you can see the beautiful color that it got on the sides. In the middle it's a little bit raw, which means we are going to get the best flavor. So Koji-san is going to start cutting the garnish, which is going to be Nashi pears. It's an Asian pear, I like the sweetness of it. We can use, if you guys don't find Asian pears, we can use any type of pear, or apple, or any type of seasonal fruit that has the same qualities as Asian pear. So he already cut the garnish, now he's going to start with the rice. This is a sushi rice, it's mixed already with a little bit of rice vinegar and sugar. It's a mix, we bring it to a boil, the same ratio of sugar and rice vinegar, and then we cool it down and that's what we mix with the rice.
Now he's going to do about one inch wide of seaweed, nori, which usually is the one that we use to do the sushi. So I would like to see if you guys can see Koji wrapping the seaweed around the rice.So he already did the two gunkans. Now it's time to fill it up with the foie gras, which he put in whole, which is going to keep all the juices inside. In this case he's using the Nashi pears as triangles. We can do a small (?) and put it on top, we can do batons, that's up to the choice of the chef.
So now he's going to drizzle a little bit with some eel sauce. Eel sauce can be purchased at Asian markets. At the restaurant we make it with mirin, soy sauce, eel bones and sake, and we reduce it until it has a really nice glaze. Just a little bit of drizzle of the eel sauce. He's going to put just a little bit of sea salt. And we garnish it with some micro-chives. In this case we can use some of the chopped chives, or any type of herb, but just with a little bit of flavor, not too pungent.Some sesame seeds.
And there it is, our seared foie gras gunkans with Nashi pears, drizzled with eel sauce, and a little bit of chives on top. Enjoy.