Raw

Raw

By
Andrew McConnell
Contains
6 recipes
Published by
Hardie Grant Books
ISBN
9781743791325
Photographer
Earl Carter

The raw section on the menu at Supernormal is the most purely Japanese part of the list. There are raw dishes in the cuisines of other parts of Asia, but the recipes here are very much about those from Japan — sashimi in particular. Most people — well most of the people who come into Supernormal anyway — seem very comfortable with eating raw fish these days. And it has a lot going for it, especially when the produce is good. It’s not just the flavours and the textures, but it’s also clean and healthy and minimalist.

One of the things that I love about Japanese food is the refinement and the hands-off approach in terms of ingredients. The Japanese flavours are a lot more direct and have a purity about them. They often represent the perfect balance between too much and not enough. With raw dishes in particular, there are no layers of flavour to hide behind so it becomes all about the produce.

One of the things that I’ve really appreciated about working with Japanese food and techniques is the way that it has taught me to have the confidence to leave things alone, to strip things back, to leave just the essential. The essence.

It’s also very pleasurable as a chef to have the time to sit and fillet fish. Because of the accuracy and the repetition that’s needed for these raw dishes, it becomes almost meditative to carve fish at the same even pace using a perfectly sharp sushi knife. It is well worth your while investing in a good sushi knife — it’s one of those tools that not only makes your life easier and the process more pleasurable, but it’s beautiful to look at too.

Recipes in this Chapter

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