-
Kevin Godbee ha publicado una actualización
hace meses (editado)
Osk Ceviche – Tuna, crispy quinoa, kyuri, yuzu ponzu sauce. Recreated the dish from Osaka Miami – a Peruvian-Nikkei dish accompanied by fried plantains. Started with a salad with sesame, wasabi, yuzu dressing.
Lana Mihajlović, Maloles Muñoz y4 más8 Comentarios-
Level:
Scoolinary Team
What an excellent job you’ve done with this reinterpretation! The tuna is cut beautifully uniform and clean. The plating feels balanced and harmonious, with thoughtful details like the crispy quinoa and the chive stems that add height and texture. Choosing a deep bowl works perfectly to contain the ponzu without overwhelming the presentation.
Which part of the process did you find most challenging when recreating such an iconic dish? Was it balancing the ponzu, getting the right texture for the tuna, or nailing the frying point of the plantain?
I forgot to mention in my previous comment that the red element in the sauce might be finely chopped chili or perhaps togarashi.
Keep going! Refining dishes like this really elevates your level as a professional cook. 👨🍳
1-
@sussan_scoolinaryteam Thank you for your kind words! Frying the plantains was the most challenging as some of them burnt, but it was mostly an easy dish to execute. What looks like chive stems is actually julienned cucumber. The dish at Osaka had ” kyuri” as an ingredient. It is a Japanese cucumber. I used an English cucumber. They are both mild, long and thin.
-
Level:
Scoolinary Team
@kevin-godbee Thanks for the clarification, Kevin! Great detail about the kyuri, and nicely handled with the English cucumber—those thoughtful substitutions really make a difference. And yes, frying plantains can definitely be tricky since they brown so quickly. It’s great that you caught that; I’m sure next time you’ll have even more control over it. I’m glad to hear the overall process went smoothly—you’re on a great path!
We’re excited to keep seeing more of your creations and the deliciousness you bring to the table. Thanks for continuing to share with the community!❤
-
-
-
Level:
Scoolinary Team
I’m in love with these pics, Chef! 💥 The salad bursts with freshness, sharp cuts and dreamy light reflections. And the tuna ceviche… that composition is so clean and elegant it could be straight from a food magazine.
What’s the one plating trick that helped you elevate your presentation most recently?
If you feel like it, tag us on your stories with @Scoolinary_en so we can share it! 😍
1-
@soldamiani Thank you for your compliments! For plating presentation, I just try to use different colors, height, odd numbers and random placement to keep the eye engaged.
-
Level:
Scoolinary Team
@kevin-godbee That’s a solid strategy, Chef—and it clearly works! 👏 The balance between deliberate technique and organic feel really shows in your plates. Odd numbers and varied height are such underrated game changers for keeping things dynamic and interesting. Do you have a go-to ingredient or garnish that always helps you bring that final pop to the dish? We’d love to see more of your creations in action! 🌟🍽️
1-
@soldamiani My Society Garlic flowers are always a nice touch. I also like pea tendrils for garnish.
1 -
Level:
Scoolinary Team
Those tiny flowers are truly perfect @kevin-godbee 😍
1
-
-
-
-
