Okonomiyaki waffle with pigeon, nori & Japanese mayonnaise

Name: Okonomiyaki waffle with pigeon, nori & Japanese mayonnaise
Ingredients: 10 g Baking powder; 4 Thyme sprigs; 200 g Pastry flour; 1 Egg; 200 g Whole milk; 40 g Dashinomoto fish spices powder; 6 Wood pigeon fillet without skin; Curing salt; Edible flowers; Spring onion; 50 g Fried bacon crumbs; Kewpie mayonnaise; 150 g Pointed cabbage sliced 2 mm; Harinori seaweed paper-thin; 40 g Pickled ginger pink amazu shoga; Okonomiyaki sauce

Okonomiyaki waffle with slow-cooked pigeon with nori, Japanese mayonnaise and flowers

Ingredients

4Thyme sprigs

6Wood pigeon fillet without skin

Curing salt

10gBaking powder

200gPastry flour

1Egg

200gWhole milk

40gDashinomoto fish spices powder

50gFried bacon crumbs

150gPointed cabbage sliced 2 mm

40gPickled ginger pink amazu shoga

Edible flowers

Spring onion

Kewpie mayonnaise

Harinori seaweed paper-thin

Okonomiyaki sauce

Preparation

Sprinkle the wood pigeon fillets with colorozo salt. Use 12 grams of colorozo salt per kilo of fillet.
Vacuum the fillets with thyme.
Cook the fillets sous-vide for 55 minutes at 54°C.
Cool the fillets well.

Warm up a part, about a quarter, of the milk and dissolve the dashi powder in it.
Mix this with the rest of the milk, pastry flour, the egg and baking powder to a smooth batter.
Mix the batter with the fried bacon crumbs, finely chopped pointed cabbage and finely chopped pickled ginger.
Bake the batter in a waffle iron at 225°C until golden brown.

Cut the spring onion into fine rings.
Gently reheat the pigeon and cut into thin slices.
Brush the warm waffle with okonomi sauce.
Pipe dots of Kewpie mayonnaise onto the waffle.
Garnish with the pigeon slices, spring onion rings, harinori and edible flowers.