Miso glazed scallop:
Bring sake and mirin to the boil add miso paste and sugar, stir over a low heat until well combined.
When cooled place in a sous vide bag along with the scallop to marinade. When ready take out scallop remove excess marinate and sear in a hot pan.
Can be finished with a little warm miso glaze spooned over.
Miso broth:
Bring the stock to the boil, meanwhile pan fry the shallots, garlic, ginger, lemon grass, and carrots until nicely coloured. Add the red curry paste and cook out a little. Add the stock along with the miso, mirin, soy sauce, coconut milk, seaweed, cardamom and coriander seeds bring back to the boil and cook out for a few mins. Add the pear puree, grapefruit juice, lime, coriander and basil and leave to infuse and cool down. To finish pass the stock through muslin cloth.
Pickled mushrooms:
Boil mirin, water, sugar and salt. Add the mushrooms and allow to cool naturally.
Pickled red cabbage:
Boil water and sugar and all ingredients and infuse for 15 minutes. Pass and re-boil, add the julienne of red cabbage and allow to cool down.
Dashi stock:
Combine water, kombu and bonito and infuse 3 hrs at 60°C. Meanwhile reduce soy sauce and mirin by 1/3 add the peel of the an orange and allow to cool down then pass into the stock and pass through muslin cloth.
Crispy garlic:
Slice the garlic very thinly on a mandolin and fry at 140oc until crispy put on absorbent paper and season with salt.
Pickled Ginger:
Julienne the peeled ginger and put inside boiled pickling liquor leave to cool down.