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Cod ballotine with dashi beurre blanc

Ingredients for 4 people

Nori crackers

Cod ballotine

Dashi beurre blanc


Pour les crackers de nori

1. Rinse the Haenuki rice until the water runs clear (usually 3 times) and then drain.

2. Put the rice in the pot with the salt and water. The goal is to make the rice "overcooked" until all the water has been absorbed, like porridge or congee, resulting in an easy to spread rice. Add more water to adjust the consistency if needed.

3. Take a piece of premium grilled nori sheet and spread a thin layer of rice.

4. Cut the crackers to the desired size.

5. Let the crackers dehydrate in the oven at 60 degrees for at least 3 hours.

6. Heat an oil bath to 180 degrees. Fry the crackers until the rice puffs up.

7. Blot the oil with paper towels and season with a pinch of salt.

Pour la ballotine de cabillaud

1. Cut the cod into long strips of 3cm thick. Cut them into strips of the same length.

2. Place the cod strips in a brine of water and salt for 15 minutes.

3. Dry the cod with a towel and arrange them on a cling film.

4. Cover the cod with the organic crispy shiso flakes.

5. Place the powdered shiso strips on top of each other to form a rough roll.

6. Wrap the cod strips tightly in the cling film and make several turns to form a watertight round roll.

7. Poach the roll. Bring a large volume of water to a boil and reduce heat to minimum when boiling. Place the roll in the pot for about 7 minutes.

8. Cut the roll into 3cm thick pieces with a sharp knife.

Pour le beurre blanc au dashi

1. Reduce 500ml of superior dashi to 100ml.

2. Add 20ml of cream and bring it to a boil.

3. Once it’s boiling, turn down the heat and while stirring, add 175g of cold butter cut into small cubes.

4. Add a dash of lemon juice and/or rice vinegar to taste.

Enjoy !