Thought the yellow element was a purée. That’s a LOT of sauce for one plate
ChefShogo on
That’s a lot of sauce. I’d maybe ditch the kewpie and add some other spice component instead (togarashi shichimi, gochugaru or chili oil) since it looks like that’s what it’s seasoned with. The flavor profile sounds interesting though and the colors looks nice
TwoPintsYouPrick on
I’m getting the word: moist.
Take away the sea of yellow and do dots/lines underneath, or dots on each tuna element.
AlsatianRye on
I think the main dish gets lost in the sauce here. I’d lighten way up on the passionfruit sauce and I feel like the aioli is unnecessary. I’d ditch it altogether. I might also suggest that you do something different with the pickled vegetables so they enhance instead of hide your main attraction.
Burn_n_Turn on
Kewpie aioli is like saying mayo mayo
Plastic_Dingo_400 on
Wish it were more yellow tbh
lcdroundsystem on
If you’re gonna use the kewpie, dot it in the passion fruit sauce.
7 Comments
Thought the yellow element was a purée. That’s a LOT of sauce for one plate
That’s a lot of sauce. I’d maybe ditch the kewpie and add some other spice component instead (togarashi shichimi, gochugaru or chili oil) since it looks like that’s what it’s seasoned with. The flavor profile sounds interesting though and the colors looks nice
I’m getting the word: moist.
Take away the sea of yellow and do dots/lines underneath, or dots on each tuna element.
I think the main dish gets lost in the sauce here. I’d lighten way up on the passionfruit sauce and I feel like the aioli is unnecessary. I’d ditch it altogether. I might also suggest that you do something different with the pickled vegetables so they enhance instead of hide your main attraction.
Kewpie aioli is like saying mayo mayo
Wish it were more yellow tbh
If you’re gonna use the kewpie, dot it in the passion fruit sauce.