Cranberry Roasted Breakfast Bowl

Since I wanted to do a well-known Oriental dish creatively, I decided on this take on the teriyaki. This progressive Japanese rendition comes with cranberry “yuzu kosho”, and pickled beetroot in white gari.

Ingredients 

For Teriyaki
• Teriyaki sauce 50 ml
• Ginger (smashed) 20 gms
• Garlic (smashed) 20 gms
• Coriander stem 20 gms
• US Cranberry juice 300 gms
• Soy sauce 300 gms
• Sake 300 gms
• Honey 25 gms
• Potato starch 10 gms

Ingredients for Duck roulade 2 rolls  
• Smoked duck breast slice 100 gms
• Pulled duck 200 gms
• Soaked US Cranberries 25 gms
• Spring onion 25 gms
• Golden fried garlic 15 gms
• Layer smoked duck slices

For Cranberry kosho 30 gms 
• Fresh red chilli 2 nos (birds eye)
• Fresh cranberry 100 gms
• Green peppercorn 30 gms
• Sea salt 3 gms
• Yuzu juice 15 gms
• Muddle everything together in a mortar

For Pickled beetroot 50 gms
• white gari 10 gms
• Beetroot 1 kg
• Water 500 gms
• Apple cider vinegar 500 gms
• Honey 450 gms
• Sea salt 20 gms
• Black Pepper corn 10 gms
• Bay leaf 3 nos.
• White gari 40 gms

 

Directions

For Teriyaki 
add everything together (except honey) in a cold pan and bring it to boil. *reduce it down till the glossy finish and finish with honey

For Duck roulade 2 Rolls
For the pulled duck mix, add cranberries and spring onion and golden fried garlic

For Cranberry Kosho 30gms
Muddle everything together in a mortar

For Pickled beetroot 50gms
Peel and wedge the beetroot
Make a brine with rest of the ingredients
Soak the beetroot in the brine over night
Following day cook the beetroot till its tender on slow flame.
Cool it with its liquid and use after a day