- Yield: 4 Servings
FERMENTED BROWN RICE
- 227 grams | 1 ¼ cups long-grain brown rice
- 450 grams | 2 cups cold water
- 3.5 grams | ¾ teaspoon active dry yeast
- 120 grams | ½ cup lukewarm water (90°F/32°C)
- 8.5 grams | 2 teaspoons sugar
- 1.5 grams | ½ teaspoon cornstarch
HOUSE-CURED SALMON ROE
- 150 grams | 5.3 ounces salmon roe
- 315 grams | 1 ⅓ cups water
- 315 grams | 1 ⅓ cups sake
- 53 grams | ⅓ cup shiro dashi
- 7.5 grams | 1 teaspoon Maldon sea salt
PUFFED BROWN RICE
- 175 grams | 1 cup long-grain brown rice
- 1.4 kilograms | 6 cups water
- grapeseed oil, for deep frying
- kosher salt
How to Make It
- FOR THE FERMENTED BROWN RICE: Combine the rice and cold water in a saucepan, cover, and bring to a boil over high heat. Turn down the heat to a simmer and cook for 50 minutes, until the rice is tender. Transfer the cooked rice to a bowl. In a small bowl, combine the yeast and lukewarm water and let stand for 6 minutes, until frothy. Stir the bloomed yeast, sugar, and cornstarch into the rice. Wrap the bowl tightly with plastic wrap and incubate for 6 days in a proof box set at 110°F (43°C) until the rice is fully fermented, with a strong fragrance and thickened liquid. Store in the refrigerator to retard the fermentation process.
- FOR THE HOUSE-CURED SALMON ROE: Put the salmon roe in a metal bowl. Combine the water, sake, and shiro dashi in a separate bowl and stir to mix. Pour over the salmon roe, cover, and refrigerate for 12 hours. Inspect the roe carefully for any deflated eggs or sinew and discard. Drain the roe and discard the liquid. Season the roe with the Maldon salt and store on ice in a shallow plastic container in the refrigerator for up to 3 days.
- FOR THE PUFFED BROWN RICE: Combine the brown rice and water in a large saucepan, bring to a boil over high heat, and boil for 30 minutes, whisking occasionally to encourage starch development. Remove from the heat, drain, and transfer the rice to a bowl. Put half of the rice into a food processor and mix for 2 minutes, until a smooth puree forms. Return the puree to the bowl and mix thoroughly. Line a full sheet pan with parchment paper, then spray the parchment with nonstick cooking spray. Arrange small clusters of the rice on the paper. Let dry in a well-ventilated area (80°F to 100°F/27° to 38°C) for at least 24 hours, until completely dry. As the rice clusters begin to dry, turn them upside down to ensure even drying.
- Pour the oil to a depth of 4 inches (10 centimeters) into a deep fryer or deep, heavy pot and heat to 375°F (190°C). Working in batches, fry the rice clusters for about 15 seconds, until doubled in size. Transfer to paper towels to drain, then season with kosher salt. Store in an airtight container with silica gel packets at room temperature.
- FOR THE RICE-GLAZED TURNIPS: Combine the rice and water in a saucepan and bring to a boil over high heat. Turn down the heat to a simmer and cook for 2 hours, stirring occasionally with a wooden spoon until very soft. Meanwhile, prepare an ice bath. Transfer the mixture to a blender and mix on high speed for 2 minutes, until liquefied. Pour the liquid through a chinois into a bowl, then nest the bowl in the ice bath to cool the liquid. Season to taste with kosher salt.
- Combine 43 grams (3 tablespoons) of the rice puree and the turnips in a vacuum bag and seal on high. Put into a steam oven set at 200°F (95°C) for 10 minutes. Let the turnips cool to room temperature, then remove them from the bag. Put about 448 grams (2 cups) of the rice puree in a pot and bring to a simmer. Using tweezers, dip the cooked turnips into the rice puree to glaze evenly.