Sour Cucumber Puree
600g Cucumber Juice
120g Caster Sugar
8g Citric Acid
8g Ascorbic Acid
7g Agar Agar
Juice the cucumbers to obtain 600g fresh cucumber juice.
Immediately mix the ascorbic and citric acid into the cucumber juice, followed by the sugar.
Separate out 300g of the cucumber juice into a pan, whisk in the agar and gently heat to a simmer whilst stirring. Hold the mixture at a simmer for three minutes then remove from the heat.
Now off the heat slowly pour the cold cucumber juice which was set to one side into the hot juice in the pan. Stir and then pour out into plastic containers to set in the fridge.
Once the gel has set use a stick blender to blend it to a smooth puree.
Reserve in a squeeze bottle
240g Plain Tofu
1 Stick / 12g Kombu
50g Dried Shittake
500 ml boiling water
1 teaspoon dried thyme
2 tablespoons rice wine vinegar
Combine the kombu, shitake, thyme, tamari and vinegar in a bowl. Pour over the boiling water and leave to infuse for 2 hours.
Strain the dash and cut the tofu into 3cm cubes. Marinade the tofu cubes in the dashi at least 24 hours before cooking.
The Tempura Batter
100ml Methylcellulose Slurry (Made by blending 3g methylcellulose in 200ml boiling water then stirring until it cools and thickens - store excess in the fridge)
125g Plain Flour
2 teaspoons Chinese 5 spice
Pinch Dried Chilli
A good pinch of salt
Mix all the liquids together and stir well.
Combine the flour with the spice and salt in a bowl.
Now whisk the liquid into the flour until smooth.
Strain the batter to remove any lumps.
Pour into a cream whipper and charge with two co2 chargers.
Chill if the fridge. Ideally for arround two hours
Heat deep frying oil to 190C.
Place pieces of tofu first into flour and coat. Shake off excess flour.
Spray some batter out of the whipper into a bowl.
Dip the tofu into the batter then drop in the fryer, cook 2-3 mins until crispy.
Drain off excess oil on paper towel.
Burn Dulse seaweed with a blow torch in a bowl until it no longer flames but just glows read.
Allow to cool, carefully place the ash in a spice grinder and powder, store in an airtight container
Plating up -
Dot cucumber purée arround the plate,
Place a few of the tofu tempura arround the plate.
Finish by sprinkling over the seaweed ash