Seiji Yamamoto

Hand-pressed Joselito presa sushi with apple vinegar

Ingredients

Pork shoulder

Onion ginger

-Green onions 50g

-Ginger 50g

Sushi rice

-Rice

-Sushi vinegar (rice vinegar 1000g, sugar 300g, salt 300g)

-Pepper buds

Iberian ham

Wasabi

Apple vinegar

-Apple slices

-Sudachi juice 300g

-Granulated sugar 80g

-Purèed ginger 50g

Soy bean paste

-Bonito kelp soup 200g

-Dark soy sauce 70g

-Mirin 50g

-Arrowroot flour

Preparation

1. Place the green onions and ginger in a blender and make a purée.

2. Slice the apples, soak in the combined pickle juice, and vacuum pack.

3. Mix the soy bean paste, bonito kelp soup, soy sauce, and mirin, and coat

thickly with the arrowroot flour.

4. Chop the Iberian ham.

5. Cook the rice, and mix with the sushi vinegar and the chopped pepper

buds to create sushi rice.

6. Knead the cured pork tenderloin and pork shoulder, and then sear the

surface in a skillet until they have a cooked colour.

7. Bake in an oil bath at 60oC for 40 mins.

8. Remove the cured pork tenderloin and pork shoulder from the oil, and

cut into sushi-sized morsels.

9. Use your fingers to press the cured pork tenderloin and pork shoulder

into sushi, and then coat the surface with soy bean paste.

10.Decorate with the green onions and ginger, and finely-sliced Iberian

ham.

11.Serve with apple vinegar.