Picorocos in tempura. Pancha Echeverria in Naoki
Francisca Echeverría and her itamae, Carlos Venegas, have given substance and consolidated the reputation of Naok i, the benchmark Japanese restaurant in Santiago de Chile, which is consolidating itself as a solid restaurant without visible flaws, sober, well-planned and with no other mixture than its love affair with the tremendous marine pantry of Chile.
The picoroco (Austromegabalanus psittacus) is a crustacean that lives on the Chilean coasts attached to a rocky substrate, with a prehistoric appearance, but with a very subtle taste similar to a crab.
Ingredients for picoroco in tempura
- 1 picoroco.
- 30 ml of tempura batter.
- 50 ml of temsuyo sauce.
- 0.5 g of ginger.
- 0.5 g of garlic.
Preparation of picoroco in tempura
- Cook the picoroco. Remove the meaty claw and reserve the shell with its own broth.
- Fill the picoroco shell with the temyuso sauce, mix and set aside.
- Grate the fresh turnip and ginger. Shape each into a semi-spherical piece.
- Temper the tongs and place them on a flat plate.
- Place the picoroco shell next to it, the turnip, and the ginger on top of it.
