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Inari

Inari - Michelin Chef Kim Mikkola’s Summer Five course dinner for two

Requirements

WILD SALMON, MELON AND KIMCHI JUICE

Wild salmon, melon and kimchi juice

  1. Plate the salmon with the melon as in the picture
  2. Pour the kimchi juice over the salmon and melon
  3. Enjoy!

PEAS, CHILLED THAI BASIL SOUP AND SHISO OIL

  1. Plate the peas on the bottom of the plate
  2. Pour the chilled thai basil soup on top
  3. Finalise with the shiso oil
  4. Put the thai basil leaves on top
  5. Enjoy!

GRILLED ASPARAGUS, SEAWEED JELLY AND LIME

Grilled asparagus, seaweed jelly and lime

  1. Plate the grilled asparagus on the bottom of the plate
  2. Add the seaweed jelly slices on top of the asparagus
  3. Add the lime zest slices on top
  4. Enjoy!

BOSSAM WITH CONDIMENTS

Bossam with condiments

 

Bossam

1. Place the contents of the bag into a sauce pan.

2. Braise until thickens (glace).

Other condiments

1. Serve as is

Slice the pork and season with salt if necessary.

Plug & Play. Make the combinations of condiments work for you. Have fun and make a mess while at it!‍

FILLED CINNAMON PANCAKE WITH CINNAMON ICE-CREAM

 

1. Place the pancake (Hoddeok) in a 200C oven for 10 minutes or fry them gently in butter on mild temperature on a pan.

2. Squeeze out the condensed milk on top of the Hoddeok.

3. Top it off with the ice cream and enjoy!


Koski Syväri

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