Sushi rice

Nori

Kizami wasabi mayonnaise

Chives

Thai asparagus

Enoki mushroom

Toasted sesame seeds

 

CONDIMENTS

Bamboo leaf

Pickled ginger

Soy and mirin

Wasabi mayonnaise

 

TEMPURA BATTER

50% tempura flour

50% corn flour

Add chilled sparkling water to achieve correct consistency

4-5 ice cubes

Must be kept on an ice bath to maintain correct temperature

 

BRAISING LIQUID

4 water

1 soy sauce

1 sugar

1 mirin

 

Place in a pan and bring to the boil.

 

Cut the tofu into strips and fry until golden brown, drain and place into the braising liquid, simmer gently for about 20 minutes. Cool and refrigerate until required.

 

Make a maki with the ingredients above, cut into five pieces and arrange and garnish on a plate as shown.