Dried Sock Confit Umami from the Sole

作り方

1. 1

   Simmer dried sock in duck fat at low heat for 2 hours

2. 2

   Add shallot and bay leaf halfway to infuse aroma

3. 3

   Finely chop dried fig and stuff into sock

4. 4

   Sprinkle pink pepper and lightly sear the sock

5. 5

   Use bamboo charcoal powder to create a smoky effect on the plate

6. 6

   Serve on a flat dish and drizzle with fat to finish