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!



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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