Watch chef Carlos Cruz make ‘land caviar’ the star of a lamb dish

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white wine vinegar

Rice vinegar provides acidity without added sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative.

shiso leaves

💰Cheaper: mint leaves

Mint offers a similar fresh flavor.

Ferment temporary by cryovacing it and cooking it in a sous-vide machine at 90 degrees for about three days.

Dry the temporary overnight and then toast it in a pan until it starts popping like popcorn, which gives it a nutty flavor.

Prepare rice crackers and deep fry them until they puff up like chicharrón.

Make a chimichurri using traditional ingredients along with pickled ramps and temporary.

Chop up the lamb and cook it to caramelize the fat, enhancing the flavor.

Add sea urchin to the mixture to tie in a salty component.

Layer the toasted temporary on the dish as a crunchy element.

Top the dish with chimichurri and the prepared lamb, ensuring a variety of textures in the final presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens