THE SUSHI TABLE
寿司テーブル La Table de Sushi
Sodium Alginate
Its form as a gum, when extracted from the cell walls of brown seaweed is used by the foods industry to increase viscosity and as an emulsifier. It is also used in indigestion tablets and the preparation of dental impressions. Sodium alginate has no discernible flavor.
Calcium Chloride
Is commonly used as an electrolyte and has an extremely salty taste, as found in sports drinks and other beverages such as Smartwter bottled water. It can also be used as a preservative to maintain firmness in canned vegetables or in higher concentrations in pickles to give a salty taste while not increasing the food's sodium content.
Apple Caviar Nigiri Sushi 
9 oz apple juice
2.0 g sodium alginate
2.5 g calcium chloride
18 oz water
Mix the sodium alginate with 1/2 of the apple juice
and blend until completely dissolved. mix in remaining juice, strain and Allow the solution to rest to let the air bubbles dissipate. Chill.
Mix the calcium chloride with 18 oz water. Use a syringe or eye-dropper to drop your base liquid into the calcium bath. Remove after 1 minute. The timing will vary a bit from batch to batch, so test them as you go. The longer the liquid sits in the bath, the more it will gel.
Rinse and serve.
For nigiri sushi, wrap a large strip of nori that covers the sides of the rice ball and protrudes around the top to form a cup. Fill the formed cup with a spoonful of Apple Caviar. careful not to let it spill over. Serve immediately as the nori will wilt and turn soggy.
Agar-Agar
Also called kanten and Japanese gelatin , this tasteless dried seaweed acts as a setting agent and is widely used in Asia. It is marketed in the form of blocks, powder or strands and is available at Asian markets and health-food stores. Agar can be substituted for gelatin but has stronger setting properties so less of it is required.
Almond Tofu
8 g Agar-Agar
800 ml water
200 ml milk
90 g sugar
20 g almond extract
400 g plain yogurt
100 g banana
100 g kiwi
12 pc blueberry
4 pc strawberry
Cook the water with the sugar and agar low heat simmer 35 c for 3 minutes, leave it to cool down until it is tepid add the milk and almond extract, pour the liquid in a mold and coll it in the refrigerator for 2 hours, cut it into different shapes. mix with plain, yogurt banana, kiwi blueberry and strawberry.
Strawberry Sauce
500 g strawberry
50 g Sugar
Wash and chop the strawberries add sugar and puree sere the almond tofu jelly with little bit sauce on the top.
Xanthan Gum
Produced from maize and soy meal, it is used to stabilize suspensions and emulsions. add xanthan gum to reduce water drainage, even in cold preparations, is shear thinning liquids are viscous when at rest, but become more fluid when stirred or sprayed. in foods such as dairy products and salad dressings.
Ultra-Tex 3
Is a high performance cold water swelling modified food starch derived from tapioca. provides a very smooth, short and glossy texture in a range of instant food applications. imparts a rich creamy mouth feel while possessing a very bland flavor profile. in foods such as dairy products and cheese sauces.
Raspberry Sauce
4 cups frozen raspberries
3 teaspoon Ultra-Tex 3
1/2 cup sugar
2 tablespoon Grand Marnier
Put the raspberries, sugar and Grand Marnier into a small saucepan heat over medium heat, stirring, until the syrup comes to a boil. Immediately remove from the heat, Transfer the mixtures to a blender or food processor add Ultra-Tex 3 and pulse to puree. Strain the sauce through a fine-mesh sieve into a stainless-steel bowl. Cover the sauce and refrigerate until chilled, at least 2 hours.
Chocolate Sauce
12 tablespoon (1 1/2 stick) unsalted butter, cut into pieces
3 oz. unsweetened chocolate, coarsely chopped
1/4 cup unsweetened cocoa powder
1 cup sugar
Pinch of salt
1 cup heavy cream
1/2 teaspoon vanilla extract
2 teaspoon Ultra-Tex 3
In the top pan of a double boiler set over but not touching gently simmering water in the bottom pan, melt the butter and chocolate, stirring until smooth.
In a small bowl, stir together the cocoa, sugar and salt. Add to the chocolate and stir to combine. Add the cream, increase the heat to medium-high and bring to a boil over rapidly simmering water, stirring to blend. Remove from the heat, let the sauce cool for a few minutes and then stir in the vanilla and Ultra-Tex 3 stirring until smooth.
Textra Plus
Is a cold water soluble, modified food starch derived from tapioca. it exhibits excellent dispersibility and oil-like properties, imparts superior sheen, clarity and bland taste to products. it is designed to be added to beverage drinks, sauces and syrups. used in low viscosity sauces such as teriyaki sauce to provide a product with a slightly higher viscosity and a flow able texture.providing more sauce flavor.
Gellan
Is used primarily as a gelling agent, alternative to agar, in microbiological culture. It is able to withstand 120 °C heat, needs only approximately half the amount of gellan gum as agar to reach an equivalent gel strength, though the exact texture and quality depends on the concentration of divalent captions present. Presence of sodium and in particular calcium inhibits proper hydration. Addition of a sequestrant such as sodium citrate binds calcium and helps hydration.
Chicken Strips Fries
Oil for deep frying
4 pcs egg yolk
250 g chicken broth
4.8 g gellan
Combine the all ingredients and bring to a boil 90 C. allow to gel in a flat tray. Cut into 1 cm thick strips.
heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until begin to turn a blond color, Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Serve immediately.
Lecithin
is any of a group of yellow-brownish fatty substances occurring in animal and plant tissues, and in egg yolk, commercially available lecithin is normally produced from soya beans.
Seared Salmon with Spicy Air Oil
500 g salmon
15 g spicy oil
250 g soy sauce
250 g lime juice
3 g lecithin
Heat olive oil in a cast iron skillet over high heat until very hot. Place salmon in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
Mix all the ingredients with the help of a hand blender and let it rest for a few minutes, blend once again. Collect the air that has formed on top, drizzled over seared salmon Serve with the wasabi paste.