Low temperature squid with wasabi mayonnaise (TAPA)

For the squid:

• Wash the squid and set aside the tentacles that we will sauté and use as decoration.
• Vacuum pack the squid and cook in the Roner at 55 ºC for 4 minutes.
• Sauté the squid in a Teflon frying pan with a little soft olive oil.
• Make nests with kataifi pasta, add some soft olive oil to the noodles and bake at 180 ºC, dry heat, for 5 minutes.

For the oriental sauce:

• Mix 2 soy sauce parts with 1 mirin part, 1/4 honey, 1/4 rice vinegar, 1/4 sesame oil and 1 part of sesame paste.
• Thicken with xantana gum (8 g / sauce litre).

For the wakame seaweed:

• Soak the wakame seaweed and chop into fine julienne.
• Make a toasted sesame dressing with sesame oil.
• Add the dressing to the chopped wakame seaweed.

For the wasabi mayonnaise:

• Add the wasabi paste to the mayonnaise and add salt if required.
• Place the mayonnaise in a bottle.

HOW TO SERVE

• Place the kataifi pasta nests on the plate.
• Chop the squid into three pieces and sauté in a frying pan.
• Place the squid pieces on the nest.
• Pour the oriental sauce over the top.
• Decorate with the wakame seaweed chopped into julienne and dressed with the sesame oil and toasted sesame dressing.
• Add some buttons of wasabi mayonnaise.
• Sauté the squid tentacles and decorate the dish with them.
• Sprinkle toasted sesame seeds and wakame seaweed powder over the top.