in Recipes

Sous-vide cooked potatoes with fermented yuzu

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Ingredients for 4 servings:

  • 700 g potato(s), waxy Belana variety
  • 50 g celery
  • 50 g carrot(s)
  • 1 shallot(s)
  • 10 g yuzu, fermented
  • 20 ml vegetable stock
  • 1 pinch(s) of sugar
  • Soy sauce (Yuzu soy)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 5 minutes; Total time approx. 2 hours 35 minutes

Peel the potatoes, cut into cubes (approx. 2 cm thick), blanch briefly in salted water, and let cool. Finely dice the celery, carrots, and shallots. Place all ingredients in a cold vacuum-sealed bag along with the fermented yuzu, vegetable broth, and a pinch of sugar. Apply a medium vacuum seal and cook at 85°C for approximately 2 hours. Then open the bag and season the mixture with a little yuzu soy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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