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Foie Gras Nigiri Sushi with Balsamic/Chocolate Kabayaki & Raisin/Chocolate Pulp

Tim Cushman, O Ya / March 2011

For 3 servings

Balsamic/chocolate kabayaki:
• 1/2 cup kabayaki sauce, warmed
• 1/4 oz. bittersweet chocolate
• 1/2 tsp. balsamic vinegar

  1. Place kabayaki and chocolate in nonreactive saucepan set over medium heat; cook gently, stirring occasionally, until chocolate melts (do not boil or simmer); remove from heat; cool; whisk in vinegar; place in airtight container; cover; reserve in refrigerator.

Raisin/chocolate pulp:
• 1/2 cup Hanahato aged sake
• 1/4 cup raisins
• 2 tsps. maple syrup
• 1/4 tsp. Himalayan pink salt
• 1/4 lb. semisweet chocolate, chopped into 1/8" pieces

  1. Bring sake and raisins to a boil in nonreactive saucepan; reduce heat to medium-high; simmer 5 minutes; remove from heat; cool; strain into clean saucepan; reserve raisins.

  2. Bring liquid to a boil; add maple syrup and salt; reduce to light syrup consistency; remove from heat; cool; reserve.

  3. Chop raisins to 1/8" pieces; stir raisins and chocolate into sauce; place in airtight container; cover; reserve in refrigerator.

Assembly:
• 6 Tbsps. cooked sushi rice
• wasabi paste
• 6 nori strips
• 3 Tbsps. foie gras, pan-seared
• salt
• black pepper, freshly ground
• 12 arima sansho berries

  1. Form 1 Tbsp. rice into nigiri sushi–shaped mound; repeat with remaining rice to form total of 6 mounds; dab each with wasabi; wrap nori around rice gunkan-style; reserve.

  2. Remove balsamic/chocolate kabayaki from refrigerator; place in saucepan; heat gently until warm; reserve (keep warm).

  3. To serve, place 1/2 Tbsp. warm foie gras on top of each rice mound; season; place 2 mounds on each serving plate; drizzle 1/8 tsp. warm kabayaki sauce over each piece; place 2 berries on top of each mound; garnish each with 1/4 tsp. raisin/chocolate pulp.

What to drink: Hanahato Kijoshu 8-year aged sake