Servings: 8

Bonito: subheading: Bonito:
1 x 2kg Bonito 1 x 2kg Bonito
Bonito Stock: subheading: Bonito Stock:
reserved bonito head, collar and bones reserved bonito head, collar and bones
2 shallots, sliced 2 shallots, sliced
1L water 1L water
Quick Cured Bonito: subheading: Quick Cured Bonito:
2 bonito loin fillets, skin on 2 bonito loin fillets, skin on
100g table salt 100g table salt
1 zest of fresh yuzu 1 zest of fresh yuzu
Tare Seasoning: subheading: Tare Seasoning:
300g sake 300g sake
100g white soy sauce 100g white soy sauce
50g premium soy sauce 50g premium soy sauce
1 zest of yuzu 1 zest of yuzu
1 shallot, finely sliced 1 shallot, finely sliced
Jamon Cream: subheading: Jamon Cream:
200g creme fraiche 200g creme fraiche
40g jamon, roughly chopped 40g jamon, roughly chopped
Kohlrabi Pickle: subheading: Kohlrabi Pickle:
1 kohlrabi 1 kohlrabi
100g verjus 100g verjus
50g chardonnay vinegar 50g chardonnay vinegar
Bonito Tartare: subheading: Bonito Tartare:
reserved bonito belly, skin off, diced 1cm cubes reserved bonito belly, skin off, diced 1cm cubes
8 pieces karkalla, finely sliced 8 pieces karkalla, finely sliced
1 tsp Jamon Cream 1 tsp Jamon Cream
1 tsp Tare 1 tsp Tare
salt salt
Bonito Beurre Blanc: subheading: Bonito Beurre Blanc:
90g unsalted butter 90g unsalted butter
2 shallots, finely sliced 2 shallots, finely sliced
80g Sauvignon Blanc 80g Sauvignon Blanc
250g Bonito Stock 250g Bonito Stock
1 tbsp creme fraiche 1 tbsp creme fraiche
1 tsp Chardonnay vinegar 1 tsp Chardonnay vinegar
salt salt
To Serve: subheading: To Serve:
fresh kohlrabi sheets fresh kohlrabi sheets
caviar caviar

Prepare hibachi grill, BBQ or grill.
To prepare the Bonito, remove fillets and cut into loin and belly sections and set aside in the fridge.
Remove the head, separate the collars and chop the bones. Rinse thoroughly and place into a saucepan.
For the Bonito Stock, add the shallots and water to the head and bones place over medium heat. Bring to the boil then simmer for 30 minutes. Strain through a fine sieve into a bowl and discard solids.
For the Quick Cured Bonito, place bonito loin fillets onto a lined tray, skin side down.
Spoon salt and yuzu zest over the flesh side of the bonito. Set aside to cure in the fridge for 40 minutes. Remove from the fridge rinse the loins under cold water to remove the salt. Portion each loin into 4 and set aside.
For the Tare Seasoning, place ingredients in a medium saucepan over medium heat and simmer until reduced by ⅔. Remove from the heat and set aside.
For the Jamon Crème, place creme fraiche into a saucepan over low heat to melt then bring to a simmer. Add jamon and simmer for 1 minute.
Remove from heat and set aside to steep for 20 to 30 minutes. Strain the cream and set aside in fridge.
For the Kohlrabi Pickle, trim away top from the kohlrabi and peel.
Insert onto a Japanese lathe and shave into thin sheets. Trim the uneven edges off the sheets and cut into 16 x 15cm lengths. Reserve 8 lengths for serving. Cut 8 lengths into 1cm wide slices.
Place verjus and chardonnay vinegar into a small saucepan and bring to a simmer. Set aside in a bowl.
Place 1cm kohlrabi slices into pickling liquid for 10 seconds then drain and place onto a plate.
For the Bonito Tartare, combine ingredients in a bowl and mix gently to combine.
For the Bonito Beurre Blanc, place 40g butter into a saucepan over low heat. When melted, add shallots and cook gently until translucent, about 5 minutes. Add wine and simmer until almost evaporated.
Add Bonito Stock and simmer until reduced by ⅔s, about 15 minutes.
Strain mixture into a clean saucepan and return to the heat. Whisk in creme fraiche and slowly whisk in remaining 50g butter. Finish with Chardonnay vinegar and season with salt and more butter to taste. Transfer to a copper pot.
To serve, oil the hibachi wire rack and cured bonito skin. Place bonito onto the hibachi, skin side down, until skin is crispy and flesh is cooked ⅔ through. Remove from heat and place onto serving plates. Place tartare mix onto one end of the fresh kohlrabi sheets and roll tightly, taking care to keep tartare contained and place onto the plates. Garnish with caviar and Pickled Kohlrabi and serve with warmed Bonito Beurre Blanc.