A partner of Maison DEHESA, chef Yoshitaka Takayanagi shares with us his interpretation of our presa and smoked eel.
Presa and eel bao
Recipe for 2
Ingredients:
Bao dough:
200 g flour
2.5 g instant yeast
15 g sugar
110 g lukewarm water
1 tbsp sesame oil
2 g salt
Method:
Bao dough:
Make a well in the flour, add the sugar, the yeast and the oil, then knead the dough while gradually pouring in the water. Leave the dough to rest, covered with a damp cloth, for 1 hour.
Step 1:
Roll out the dough, fold it in half, then steam for 10 minutes.
Step 2: Roll out the dough, oil it, roll it up, cut it into sections and shape them (step 2b), then steam for 10 minutes, pressing two pieces together.
Step 2b:
Presa bao:
150 g Maison DEHESA presa
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp sesame seeds (teriyaki sauce)
200 g mirin (Japanese sweet rice wine)
50 g soy sauce
50 g Japanese sake
1/2 bunch of coriander
1/4 red onion
1/3 carrot
Presa bao:
Step 1:
Slice the onion, cut the carrot into julienne, pick the coriander leaves
Step 2:
Slice the presa thinly. Add all the seasonings. Leave to marinate for 30 min.
Pan-fry the presa and caramelise it with the teriyaki sauce.
To make the teriyaki sauce, mix the sake, the mirin and the soy sauce. Reduce to the right consistency.
Eel bao:
4 eggs
50 g Maison DEHESA smoked eel
2 stalks of spring onion
Soy sauce
Salt, pepper
Sweet chilli sauce
Small shrimps fried with smoked paprika
Step 1:
Mix all the omelette ingredients.
Pan-fry, then bake in the oven for 5 min at 160 °C.
Plate
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