21 Jun '17, 3am

Menya Sakura: Foie Gras Ramen and Truffle Onsen Egg Rice

My world has been changed. I never thought fatty goose liver could taste good boiled or in a soup. But chef Sho Naganuma has managed to do it. He has tenderly sous vide-cooked French foie gras and wrapped it in a smooth chicken breast chashu. The resulting texture is like a delicate beancurd or custard with the alluring flavours of foie gras. In some ways, this is even better than the usual pan-fried variety. I can see how the chicken works well holding the foie gras in a roulade form. The meat itself is well-marinated in homemade chashu sauce, and it is so tender, I couldn't tell it was chicken breast. The soup is 100% chicken broth enhanced with shoyu tare topped with a gorgeous mushroom fricassee (three kinds of mushrooms sauteed), toasted pine nuts and watercress. Instead of pork lard on the surface of the soup, chef uses argan oil for a hint of the exotic. Yuzu zest a...

Full article: http://www.camemberu.com/2017/06/menya-sakura-foie-gras-r...

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