nippan daido

i started the mise en place for this friday’s “tour de champagne” event at the hotel derek and got excited when i realized a trip to nippan daido was in my future.  this place is a wonderful local resource for all things japanese!

11146 Westheimer
Houston, TX 77042
TEL: 713-785-0815

tenacity’s offerings to be paired with lots of bubbles

  • potato & oyster espuma, american caviar, dry egg yolk & smokey butter
  • agave nectar sponge, local strawberries & yuzu curd

mise en place…

for the potato & oyster espuma –

  1. roast potato >>> pass >>> reserve
  2. clean oysters >>> reserve in oyster liquor
  3. poach oysters in vermouth & aromatics >>> puree (xanthan, shiro shoyu, dijon & reserved liquor) >>> pass >>> reserve
  4. make potato meringue (agar, potato juice & puree) >>> reserve
  5. fold oyster puree into potato meringue >>> isi siphon with 2 charges (no2) >>> shake, label & reserve

for the dry egg yolk

  1. “hard boil” (but don’t exactly boil) farmhouse eggs >>> chill
  2. peel eggs >>> separate the white & yolk >>> pass yolk through tamis >>> reserve
  3. place “seived egg” into dehydrator over night
  4. place dry egg yolk in plastic air tight container

 this canape is screaming for champagne!

 


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About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in canapes, formulas, recipes, techniques, tenacity. Bookmark the permalink.

One Response to nippan daido

  1. K says:

    Ooh, I love this place! And it has the added benefit of being right next door to my favorite Pho restaurant. You’re right; this is a wonderful little hidden treasure of a grocery store. 🙂

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