Michelin Star Recipe Design

Of course. Here is a design for an innovative, multi-component dish worthy of a Michelin 3-star restaurant.

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Dish Title: "Umami of the Abyss"

Conceptual Narrative

This dish is a meditation on the hidden treasures of the world's dark, quiet places. It forges an unlikely bond between the deep, briny ocean floor and the rich, loamy soil of an ancient forest. The hero ingredient, abalone, represents the slow, patient life of the sea—a jewel-like creature clinging to submerged rocks. Its unusual partner, raw licorice root, symbolizes the deep, unseen network of life beneath the earth.

"Umami of the Abyss" is not just a meal; it's a journey. It explores the surprising harmony between the saline minerality of the ocean and the bittersweet, earthy complexity of the land. Each component is designed to evoke a different sensory aspect of this subterranean world: the silken texture of the abyss, the dark color of fertile soil, the bioluminescent pop of life, and the crisp, fossil-like structures found within.

Unusual Ingredient Pairing

Kuro Awabi (Black Abalone) & Fresh Licorice Root.

The subtle, sweet, and firm-yet-tender flesh of the abalone is infused with the complex, bittersweet, and anise-like aromatics of licorice root. This pairing challenges the palate by uniting two distinct forms of umami—one marine, one terrestrial—into a singular, profound flavor profile.

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Components

1. Sous-Vide Licorice-Infused Abalone
2. Black Trumpet Mushroom & Black Garlic Purée
3. Yuzu & Kombu "Bioluminescence" Fluid Gel
4. Squid Ink & Dehydrated Miso "Coral"
5. Chive Blossom Oil
6. Garnish: Sea Grapes (Umibudo) & Bronze Fennel Fronds

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Sourcing Notes

• Kuro Awabi (Black Abalone): Source live from a high-end seafood supplier or Japanese market. If unavailable, high-quality farmed abalone (like Ezo Awabi) is a suitable alternative. The key is freshness.
• Fresh Licorice Root: Available at specialty herb shops, high-end grocers, or online. Do not use licorice powder or candy; the woody, fibrous root is essential for the infusion.
• Black Trumpet Mushrooms: Can be found fresh in season (autumn) or high-quality dried year-round from specialty purveyors.
• Sea Grapes (Umibudo): A type of seaweed available from Japanese or pan-Asian markets, often packed in brine. They provide a wonderful saline "pop."

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Detailed Recipe Instructions

1. Sous-Vide Licorice-Infused Abalone

• Ingredients:

  • 2 large, live Black Abalone (approx. 150g each)
  • 50g unsalted, high-quality butter (e.g., Échiré)
  • 1 (5cm) piece of fresh licorice root, washed and split lengthwise
  • 2 sprigs of thyme
  • 1 bay leaf
  • Grapeseed oil for searing
  • Fleur de sel

• Instructions:

  1. Prepare the Abalone: Shuck the abalone from their shells. (A sturdy spoon or offset spatula works well). Remove the viscera and the tough, beak-like mouth. Scrub the foot muscle gently with a brush under cold water to remove any dark film.
  2. Tenderize: Gently pound the abalone with a meat mallet (covered with plastic wrap) to slightly break down the muscle fibers. This is a crucial step for tenderness.
  3. Sous-Vide: Set a water bath to 78°C (172°F). Place one abalone in a vacuum-seal bag with 25g butter, half the licorice root, one thyme sprig, and half a bay leaf. Repeat for the second abalone. Seal the bags on maximum pressure.
  4. Cook: Cook in the water bath for 4 hours. This low-and-slow process will render the abalone incredibly tender with a texture akin to a firm scallop.
  5. Finish: Remove the abalone from the bags, reserving the licorice-infused butter. Pat the abalone completely dry. Heat a cast-iron or carbon steel skillet over high heat with a thin layer of grapeseed oil. Sear the abalone for 30-45 seconds per side, until a beautiful golden-brown crust forms.
  6. Rest & Slice: Let the abalone rest for 1 minute. Slice it thinly (approx. 3mm) against the grain. Lightly brush with the reserved infused butter and sprinkle with fleur de sel.

2. Black Trumpet Mushroom & Black Garlic Purée

• Ingredients:

  • 100g fresh Black Trumpet mushrooms (or 20g dried, rehydrated)
  • 1 shallot, finely minced
  • 3 cloves black garlic
  • 50ml heavy cream
  • 20g unsalted butter
  • Salt to taste
  • A few drops of high-quality sherry vinegar

• Instructions:

  1. Sauté the shallot in butter until translucent. Add the black trumpet mushrooms and cook until they release their liquid and it evaporates.
  2. Add the black garlic and heavy cream. Simmer for 5 minutes until the cream has slightly reduced.
  3. Transfer the mixture to a high-speed blender. Blend on high until perfectly smooth.
  4. For an ultra-silky texture, pass the purée through a fine-mesh sieve (tamis).
  5. Season with salt and a few drops of sherry vinegar to brighten the flavor. Keep warm.

3. Yuzu & Kombu "Bioluminescence" Fluid Gel

• Ingredients:

  • 150ml water
  • 1 (10cm) piece of kombu
  • 30ml fresh yuzu juice
  • 15g sugar
  • 1g salt
  • 2g agar-agar

• Instructions:

  1. Gently heat the water and kombu to 60°C (140°F) and let it infuse for 30 minutes to create a light dashi. Do not boil.
  2. Remove the kombu. Whisk in the yuzu juice, sugar, salt, and agar-agar.
  3. Bring the mixture to a boil, whisking constantly. Boil for 1 minute to activate the agar.
  4. Pour into a shallow container and chill in the refrigerator until fully set (about 1 hour).
  5. Once set, chop the gel into rough pieces and place it in a blender. Blend until it becomes a completely smooth, pipeable fluid gel. Transfer to a squeeze bottle.

4. Squid Ink & Dehydrated Miso "Coral"

• Ingredients:

  • 50g white miso paste
  • 30g tapioca starch
  • 80ml water
  • 5g squid ink

• Instructions:

  1. Preheat oven to 150°C (300°F).
  2. In a bowl, whisk together the miso paste, tapioca starch, water, and squid ink until a smooth, thin batter is formed.
  3. Pour a very thin layer of the batter onto a silicone baking mat (Silpat).
  4. Bake for 10-15 minutes, or until the mixture puffs up, dries out, and becomes brittle and porous, resembling a sea sponge or coral.
  5. Let it cool completely, then carefully break it into organic, shard-like pieces. Store in an airtight container with a silica gel packet.

5. Chive Blossom Oil

• Ingredients:

  • 50g chive blossoms (or regular chives)
  • 100ml neutral oil (like grapeseed or sunflower)

• Instructions:

  1. Blanch the chive blossoms in boiling salted water for 15 seconds, then immediately shock them in an ice bath. This preserves their vibrant color.
  2. Squeeze out all excess water and pat them completely dry.
  3. Combine the blanched blossoms and oil in a blender. Blend on high speed for 2-3 minutes until the oil is warm and bright green.
  4. Strain the oil through a coffee filter or a superbag into a clean jar. This process takes time but results in a crystal-clear, intensely flavored oil.

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Exquisite Plating Presentation

• Plate: A large, dark, matte ceramic plate with a slight concavity, evoking the ocean floor. The dark background will make the colors of the components pop.

• Assembly:

  1. The Base: Place a generous, artistic smear of the jet-black Mushroom & Black Garlic Purée across one side of the plate, creating a dark "soil" bed.
  2. The Abalone: Fan 5-6 thin slices of the seared abalone elegantly over the purée, with the golden-seared edges facing up.
  3. Bioluminescence: Using the squeeze bottle, pipe small, varied-sized dots of the Yuzu & Kombu Fluid Gel around the abalone. They should look like glowing droplets of water or bioluminescent organisms.
  4. The Coral: Artfully arrange 2-3 shards of the black Miso "Coral," standing them upright within the purée to create height, drama, and texture.
  5. The Oil: Drizzle the vibrant green Chive Blossom Oil into the negative space on the plate and in small pools around the other components.
  6. Final Garnish: Delicately place a small cluster of Sea Grapes on top of the abalone. Their jewel-like appearance and saline pop are the final marine touch. Finish with 2-3 tiny, delicate sprigs of Bronze Fennel, whose anise notes will echo the licorice infusion.

The final dish is a stunning visual and gustatory landscape—a dark, mysterious canvas punctuated by the pearlescent abalone, glowing yuzu gel, vibrant green oil, and the dramatic, textural coral. It is a dish that demands contemplation before the first bite.