A chicken leg with a difference, served with umami-packed kombu sauce and enlivened by yuzu pepper.
Recipe by Daisuke Mori, executive chef at Takumi By Daisuke Mori.
*Featured in Crave’s Issue 85, July 2017
PREP & COOK TIME
1 chicken leg
1 kombu leaf
5g tororo kombu flakes
1 tsp yuzu pepper
1g xantana gum
3 stalks wild asparagus
2 ivory shells
5 spinach leaves
5g green yuzu zest
3 mustard leaves
1. Make the dashi
- In a pan, submerge the dried kombu leaf in cold water, bring to the boil for 20 minutes. Remove the kombu and add the tororo kombu flakes to the water. Add yuzu pepper and xantana, and simmer for 10 minutes. Blend well and keep hot.
2. Fry the chicken leg
- Pan-fry the chicken leg for six minutes on each side until golden brown. Season with salt and pepper.
3. Prepare the garnish
- Par-boil the asparagus for five minutes, then sauté with olive oil. Cook the ivory shells in the dashi for six minutes until soft. Sauté the spinach in butter.
- Assemble the dish by arranging the chicken with the garnish. Scatter the yuzu zest and mustard greens over the top.