Papa Morada Causa

INGREDIENTS:
METHOD:
Heat oven to 425ºF. On a bed of salt, bake potatoes until tender. While still hot, cut potatoes in half and scoop out onto a tamis. Push potato through tamis into a bowl and set aside to cool. Mix in oil and lime juice and season with salt. Cover and chill.
In a saucepan, combine 250 milliliters mirin, chile, 1 piece kombu, soy sauce, and rice wine. Gently simmer until 80 to 100 milliliters of mixture remain. Strain through a chinois into a container, seal, and chill. When chilled, stir in yuzu and remaining mirin and kombu.
In a mixing bowl, combine mayonnaise, togarashi, and 20 grams Ponzu Syrup.
In a mixing bowl, combine all ingredients plus 60 grams Togarashi Mayonnaise. Season with salt, cover, and refrigerate.
On the center of a chilled serving plate, place a ring mold and press Causa inside. Add 1 layer of avocado. Tightly pack Chicken Salad on top of avocado. Remove mold and garnish with nori and quinoa.

Chef Jaime Torres and Felipe Torres
- Raymi
43 W 24th St, New York, NY 10010
New York, NY 10010
www.rayminyc.com..