Michelin Star Recipe Design

Dish Title:

“Saffron‑Iced Sea‑Urchin Roulade with Dark‑Chocolate‑Miso Emulsion, Charred Lotus‑Root “Crisps”, Fermented Soy‑Kale Snow, and Yuzu‑Air”

Conceptual Narrative
At the intersection of the Pacific’s briny depth and the earth’s smoky, earthy heart, this dish tells a story of “the hidden tide beneath the forest floor.” The luxurious, buttery sea‑urchin (the “tide”) is cloaked in a translucent saffron‑infused “ice” shell that slowly melts on the palate, unveiling the oceanic core. The dark‑chocolate‑miso emulsion provides an unexpected, bittersweet “soil” that supports the tide, while the charred lotus‑root “crisp” represents the fire‑kissed undergrowth. A whisper of fermented soy‑kale snow brings a wild‑grass note, and a fleeting yuzu‑air finishes the journey with a fleeting breeze of citrus.

The dish combines seven advanced techniques:

1. Spherification/gelification (saffron‑gel “ice”)
2. Sous‑vide (sea‑urchin roe custard)
3. Molecular foam (yuzu‑air)
4. Smoke infusions (lotus‑root crisp)
5. Fermentation (kale “snow”)
6. Cryogenic flash‑freezing (saffron ice)
7. Precision plating (negative space, edible “soil”, and kinetic melt).

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COMPONENT LIST & INTERACTIONS

Component	Role in Narrative	Key Techniques
A. Saffron‑Ice “Shell”	Transparent veil, “ice of the tide”	Gelification, cryogenic flash‑freeze
B. Sea‑Urchin & Yuzu Custard	Core “tide”	Sous‑vide, low‑temperature pasteurization
C. Dark‑Chocolate‑Miso Emulsion	“soil” & umami depth	Emulsion, sous‑vide, tempering
D. Charred Lotus‑Root Crisp	“fire‑kissed undergrowth”	Char, smoke infusion, dehydration
E. Fermented Soy‑Kale Snow	“wild‑grass”	Fermentation, cryo‑shaving
F. Yuzu‑Air Foam	“breeze”	Foam (soy lecithin), nitrogen
G. Micro‑Herb & Edible‑Gold Dust	Visual “sunrise”	Micro‑herb micro‑spray, gold leaf

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Sourcing Notes (Specialized Ingredients)

Ingredient	Source / Supplier Recommendation	Notes
Wild Japanese Sea‑Urchin (Uni) – “Hokkaido Summer”	Matsukawa Seafood, Hokkaido, Japan – Premium Eurypus from cold‑water farms; 4–5 g per 100 g.	Handle cold, keep on ice; transport in insulated containers at ≤0 °C.
Saffron (Stigma) – “Crocus sativus”	Kashmir Gold Saffron, Spain (organic, 100% red stigmas).	0.5 g per dish – value for flavor.
Dark 70% Cacao Chocolate	Valrhona “Guanaja” 70%, French bean‑to‑bar, 100 % cacao.	Melt at 45–50 °C; keep shaded.
Miso (Red, 13 % Salt)	Hikari Miso – Shinshu Red Miso, Kyoto, Japan.	Aged 2 years; deep umami.
Lotus Root (Nellumbo)	Organic Lotus Roots, Thailand, fresh, 1 kg.	Peel and slice thinly (2 mm).
Soybean (Organic, non‑GMO)	Kikkoman (Japan) or local organic.	For snow & foam.
Kale (Lacinato/Black)	Specialty greens, local farm, harvested 1‑2 days prior.
Yuzu (Citrus junos)	Yuzu Farm, Shizuoka, Japan. Fresh juice & zest.
Soy Lecithin (Food‑grade)	SPS Food Ingredients, USA.
Edible Gold Leaf (24 K)	Culinary Gold Supply, UK.
Bamboo Charcoal (for smoking)	Mizuno Charcoal, Japan – 100% natural, no additives.
Molecular‑grade equipment – Syringe, vacuum pump, sous‑vide circulator, liquid nitrogen, micro‑syringe set, blow‑torch, immersion blender, nitrogen gas canister (for foam).

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TECHNICAL OVERVIEW (Step‑by‑Step)

Timing Overview (total ≈ 6 hrs, with 2 h “rest” periods).
All preparation should be done in a temperature‑controlled kitchen (±1 °C).

1️⃣ Saffron‑Ice “Shell” (Gelified, Flash‑Frozen)

Step	Details	Equipment
1.1	Saffron Infusion – 0.5 g saffron threads + 150 ml filtered water; simmer 1 min, steep 10 min. Strain, retain 140 ml.	Small saucepan, fine strainer
1.2	Gel Base – 140 ml saffron broth + 2 g agar‑agar. Heat to 95 °C, whisk 30 s until dissolved.	Small saucepan, whisk
1.3	Cool to 30 °C, then add 0.5 ml (0.35 % v/v) food‑grade sodium alginate (pre‑dissolved 0.5 % w/v in 30 ml water) to achieve a 2 % w/v final agar‑alginate mix. (This creates a “semi‑solid” matrix that will hold its shape but melt quickly on tongue.)
1.4	Cryogenic Flash‑freeze: Using a metal plate pre‑cooled with liquid nitrogen, pour 5 ml of the warm gel onto the plate (thin layer ~1 mm). Rapidly dip the plate into liquid nitrogen for 2 s, then remove and immediately transfer to a –30 °C freezer for 30 s. (Result: a delicate, translucent “ice” shell.)	Liquid nitrogen, stainless steel plate, freezer
1.5	Store in a –80 °C freezer for up to 24 h (prevent melt).	-

Result: A thin, translucent “ice” cup that will melt in mouth, revealing the custard inside.

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2️⃣ Sea‑Urchin & Yuzu Custard (Sous‑Vide)

Step	Details	Equipment
2.1	Preparation of Uni – Gently rinse uni (≈ 5 g per serving) in chilled seawater, pat dry.	Fine mesh sieve
2.2	Custard Base: 150 ml heavy cream, 30 ml whole egg yolk (2 yolks), 5 ml yuzu juice, 2 g sea‑salt, 0.4 g (0.2 %) xanthan gum (for viscosity). Whisk at 4 °C.
2.2a (optional)	Add 0.5 g sugar to balance acidity (optional).
2.3	Incorporate Uni: fold 5 g uni (whole) into the custard, keeping it intact.
2.4	Sous‑Vide: Seal in a PE food‑grade vacuum bag (removing as much air as possible). Sous‑vide at 56 °C for 45 min (low‑temp pasteurization).
2.5	Rapid Chill: Immerse bag in ice‑water bath (0 °C) for 5 min; then sieve through a fine (150 µm) mesh to remove any shell fragments, leaving a smooth custard.
2.6	Finish: Add 1 ml yuzu zest oil (infused oil: 10 ml neutral oil + 1 g zest, 15 min infusion, strained). Set aside in a refrigeration at 4 °C.	Sous‑vide circulator, vacuum sealer, ice bath, fine sieve, refrigeration

Result: Silky custard with intact uni “gems”, flavored with bright yuzu.

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3️⃣ Dark‑Chocolate‑Miso Emulsion (Silky “Soil”)

Step	Details	Equipment
3.1	Miso‑Infused Chocolate: 40 g dark 70 % chocolate (chopped) + 20 ml warm (40 °C) full‑fat milk, 10 g red miso, 5 g de‑glazed sea‑salt. Melt chocolate over bain‑marie, stir in miso until fully dissolved.
3.2	Temper: Cool to 28 °C, then add 2 g cocoa butter (tuned for glossy finish) and 2 g lactose (for smooth texture).
3.3	Emulsify: Add 10 ml warm (40 °C) filtered water; blend with immersion blender until glossy, ~5 min.
3.4 Optional: Add 1 g soy lecithin (0.5 % w/v) for stability.
3.5	Sous‑Vide: Transfer to a sous‑vide bag and cook at 55 °C for 30 min to develop flavor integration.
3.6	Cool & Whip: Remove, cool to 8 °C, then whisk with a hand‑held whisk until a smooth, glossy emulsion forms. Keep at 4 °C.	Bain‑marie, immersion blender, sous‑vide circulator, whisk

Result: Dark, glossy emulsion with deep umami and bitter chocolate notes, acting as a “soil” that will be “sanded” onto the plate.

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4️⃣ Charred Lotus‑Root Crisp (Fire‑Kissed Under‑Growth)

Step	Details	Equipment
4.1	Slice lotus root into 2 mm rounds using a mandolin or mandoline slicer.
4.2	Blanch in salted water (2% salt) for 30 s, shock in ice water. Pat dry.
4.3	Smoke Infusion: Place lotus strips in a smoking chamber with bamboo charcoal and smoked tea leaves (e.g., smoked green tea). Smoke at 30 °C for 5 min (moderate smoke).
4.4	Coat: Lightly dust with 0.5 g coconut sugar (for caramelization) and 0.2 g sea‑salt.
4.5	Fry: Deep‑fry in 180 °C refined avocado oil until golden‑brown (≈ 45 s). Drain on paper.
4.6	Dry: Place on a wire rack at 50 °C for 5 min to lose surface oil.
4.7	Finish: Lightly dust with edible gold dust (0.02 g) for a subtle shimmer.

Result: Thin, crisp, smoky‑sweet lotus “chips” that will be used as a “soil” foundation and a crunch contrast.

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5️⃣ Fermented Soy‑Kale Snow (Wild‑Grass Note)

Step	Details	Equipment
5.1	Prepare Kale: Strip kale leaves (no stems), rinse, pat dry. Cut into 2 cm strips.
5.2	Salt & Ferment: Toss with 1 % sea‑salt (by weight) and 0.5 % Lactobacillus plantarum starter (dry). Place in a filtered fermentation jar (air‑tight) at 22 °C for 48 h. This creates “kale brine” with mild acid and umami.
5.3	Puree: Blend brine with kale (1:1) to a smooth puree (≈ 150 ml).
5.4 Cryo‑shave: Freeze the puree at –80 °C for 2 h. Using a micro‑shaver (grated ice machine), shave into fine snow (“kale snow”). Keep at –20 °C until plating.
5.5	Season: Lightly spray with yuzu zest oil (0.2 ml) just before plating.

Result: Light, mildly acidic “snow” that adds texture, aroma, and an earthy green note.

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6️⃣ Yuzu‑Air Foam (Breeze)

Step	Details	Equipment
6.1	Yuzu‑Water: 30 ml yuzu juice + 70 ml filtered water + 0.8 g soy lecithin (0.8% w/v).
6.2	Blend: Immersion blender for 2 min (creates fine bubbles).
6.3	Charge: Transfer to a whipping siphon (N2O) (use 1 g of the mixture per 10 ml). Shake 5×.
6.4	Set: Place the siphon in liquid nitrogen for 10 s to “freeze” the foam into a solid “cloud” that will melt on the plate (use a small metal sphere frozen with yuzu‑water, then place on plate just before service).
6.5	Optional: Add a drop of edible violet curcumin (tiny) for a subtle hue.

Result: A delicate, aromatic “cloud” that evaporates on the plate, releasing a light citrusy vapor.

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7️⃣ Micro‑Herb & Edible Gold Dust (Sunrise Accent)

Item	Use
Micro‑herb (e.g., micro-sage, micro-basil)	Sprinkle 0.2 g on top for herbaceous aroma.
Edible Gold Dust	Light dust on the “soil” for visual sparkle.
Micro‑spray (e.g., tamarind powder or smoke‑oil spray)	Light spray at the end for a faint “smoky sunrise” aroma.

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Assembly & Plating (Step‑by‑Step)

Plating Vessel: 12 cm white porcelain shallow bowl (R 10 cm × 5 cm depth).

Sequence: (Work swiftly to avoid melting of the saffron ice)

1. Base “soil”: Using a spoon, place 3–4 charred lotus‑root crisps in a semi‑circular arrangement on the left third of the plate.
2. Dark‑Chocolate‑Miso Emulsion: With a silicone brush, brush a thin “soil” line from the crisp toward the center (approx. 1 mm thickness). This creates a “cataract” of dark sauce.
3. Fermented Kale Snow: Using a cold metal spoon, scoop a small dome (≈ 2 cm diameter) of snow and place center‑right on the plate, slightly overlapping the sauce line.
4. Saffron‑Ice “Shell”: Gently place one Saffron‑Ice shell at the center of the plate, nesting on the cake of snow (the ice will melt into it).
5. Sea‑Urchin Custard: Using a small spoon, place a spherical dollop (≈ 1 cm) of Sea‑Urchin & Yuzu Custard inside the Saffion‑Ice shell (the shell should hold it).
6. Yuzu‑Air Foam: Immediately place the yuzu‑air cloud (pre‑frozen) on top of the custard, pressing gently to let it sit.
7. Micro‑Herbs: Scatter micro‑herb micro‑spray and tiny gold specks over the whole plate.
8. Final Aroma: Using a scented spray (smoked tea oil, 1 ml) spray gently over the dish (a light mist).
9. “Melt” Moment: Serve the dish immediately after plating. The diner sees the clear ice shell start to melt, releasing the custard, while the foam dissolves, releasing a yuzu‑citrus vapor—the “tide meets the sky”.

Final Presentation:

• Negative Space: The plate’s white background intensifies the dark soil, bright gold, and vibrant green of the snow.
• Kinetic Element: The ice melts in seconds, creating a visual transition from solid to liquid to aromatic vapor.
• Contrast: Crunch (lotus crisp), silk (custard), silky dark earth (chocolate‑miso), snow (cold), cloud (foam).
• Color Palette: Gold (sunrise), deep brown (soil), emerald (snow), translucent ivory (ice), violet (foam).

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Full Ingredient List (for 4 Guests)

Component	Quantity
Saffron	0.5 g (≈ 20–30 threads)
Agar‑agar	2 g
Sodium Alginate	0.5 g
Sea‑urchin (uni) – Hokkaido	20 g (≈ 5 g per serving)
Heavy Cream	150 ml
Egg Yolks	2 (large)
Yuzu Juice	15 ml (fresh)
Yuzu Zest	1 g (plus 1 ml oil)
Red Miso	10 g
Dark Chocolate (70 %)	40 g
Cocoa Butter	2 g
Lactose	2 g
Soy Lecithin	0.8 g (foam) + 1 g (emulsion)
Lotus Root	150 g (≈ 30–40 thin slices)
Coconut Sugar	0.5 g
Bamboo / Charcoal	10 g (for smoke)
Kale (Lacinato)	30 g
Lactobacillus plantarum (starter)	0.5 g
Soy bean (for soy water)	30 ml
Edible Gold Leaf	0.05 g
Micro‑herb (micro-sage)	0.2 g
Soy Oil (neutral)	10 ml (for oil)
N2O (siphon)	1 cartridge
Liquid Nitrogen	250 ml (approx.)
Yuzu‑Air Foam	30 ml water + 30 ml yuzu juice + 0.8 g lecithin
Additional: salt, pepper, optional micro‑spray (smoked tea oil)

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Equipment Checklist

Item	Purpose
Sous‑vide circulator	Precision temperature for custard & emulsion
Vacuum sealer & high‑vacuum bags	Sous‑vide & air‑free environment
Liquid nitrogen & safety gloves	Cryogenic freezing
Stainless‑steel plate (for ice)	Rapid flash‑freeze
Blow‑torch / torch	Char Lotus‑root
Smoking chamber (small)	Smoke infusion
Blender/immersion blender	Emulsions and foam
Whipping siphon (N2O)	Yuzu‑air foam
Micro‑shaver	Kale snow
Micro‑syringe (2 ml)	Precise plating
Gold leaf applicator	Gold dust
Micro‑sprayer	Final aroma & garnish
Thermometer (probe)	Temperature control
Food‑grade silicone spatula	Gentle handling
White porcelain plate (12 cm)	Plating base
Squeeze bottle for yuzu oil	Drizzle

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Final Service Tips

1. Timing – Begin plating exactly after the saffron‑ice is made and cooled. The ice holder should stay at –20 °C until the moment of service.
2. Melt Control – Keep the plate at room temperature (20 °C) for a maximum of 30 s before service; the ice will melt gradually, revealing the custard.
3. Flavour Balance – The salty‑umami of the miso/chocolate must not overwhelm the delicate sea‑urchin. Adjust miso quantity in the emulsion if the dish feels too “earthy”.
4. Guest Interaction – Encourage the diner to watch the ice melt and smell the vapor before tasting – a theatrical, multisensory experience.

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Final Narrative Recap

• Saffron‑Ice = the sunrise over the tide, a fragile veil that disappears as the sun rises.
• Sea‑Urchin & Yuzu = the pure, briny heart of the ocean, brightened by citrus.
• Dark‑Chocolate‑Miso = the fertile, dark soil of the forest floor—rich, deep, and slightly bitter.
• Charred Lotus‑Root = the fire that scorches the forest floor, giving crunch and smoky aroma.
• Fermented Kale Snow = the cool, wild grasses that soften the soil.
• Yuzu‑Air = the fleeting breeze that carries the scent of the sea and forest, completing the “tide under the forest sunrise”.

Enjoy the symphony of flavors, textures, and fleeting moments— a true Michelin‑3‑Star masterpiece.