Take 3cm of Daikon and thinly slice it with a mandoline. Also cut the small leaves attached to the Daikon stalk into small pieces, and finally, cut half a red chili pepper into rings. Then, add one teaspoon of salt, one teaspoon of brown sugar and 2 tablespoons of sake and let stand for 30 minutes. Squeeze to remove all the water contained in the vegetables. Meanwhile, place all of the following ingredients in a vacuum bag at a temperature of 60 degrees for 15 min: 300g of tuna, 200g of shrimp, seawater to taste, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 sheet Dashi Kombu seaweed, 5g shredded ginger root, dried red chili cut into rings to taste, salt, extra virgin olive oil and pepper to taste, Katsuobushi (bonito flakes) to taste, toasted white sesame seeds to taste, soy sauce to taste. After 15 minutes, put them on ice, then cook in a pan with sesame oil, cut into small pieces. Bake 3 Shiso leaves and some sesame seeds with sesame oil in the oven at 180 degrees for 15 minutes. Take the cooked daikon, stack them on top of each other so as to recreate the shape of a leaf. Inside, place the tuna and shrimp and roll them into a cannoli. Place the cannoli in the center of the dish and decorate the surface with thyme leaves and Chinese tangerine peel. Next to it, place a shiso leaf and oyster sauce with sesame.
Source:
https://masterchef.sky.it/ricette/-cannolo-giapponese-di-daikon-dedicato-a-pietro-san-di-mime
