Katsuobushi Oil (makes 1ltr oil)

Combine ingredients in large pan and bring up to 60c and leave to infuse over night

Ponzu Mayonnaise

1. Start to blitz the egg yolks with everything except the ponzu and oil
2. Once the liquids are all emulsified start to slowly add the oil.
3. Add all the oil till you get a thick emulsified mayonnaise.
4. Finish with the ponzu

Tare Dressing (makes 300ml)

1. Combine glucose, tosazu and yuzu, reduce with lemon zest till thickened
2. Add soy and ponzu
3. Mix thoroughly, if it needs to be thicker, reduce more.
4. Strain and use

Kohlrabi Pickle

1. Bring up to the boil
2. Allow to cool
3. Store the sliced kohlrabi inside a jar and the drain and dice when needed to make the kimchi mix

Kohlrabi “Kimchi” Mix

1. Combine all of the above ingredients to make 2 nigiri balls, make sure to check the seasoning and add more acidity if needed.
2. Finish the nigiri by piping a little ponzu mayonnaise on top of the kimchi
3. Glaze the scallop slices with tare then season with flaked rock salt and fine zest of lime over the top.
4. Place the sliced scallops on to the kimchi and finish with a little dollop of fresh finger lime