Sake Kasu & Anchovy Marinated Turbot Risotto

At TAKU, we’re passionate about both innovation and sustainability. Our Sake Kasu & Anchovy Marinated Turbot Risotto exemplifies this approach, bringing together bold flavours with sustainable practices that reduce waste while elevating taste.

A Unique Fusion of Flavours

This dish begins with fresh turbot, delicately marinated in a blend of sake kasu and anchovy, giving the fish a unique depth of umami. The sake kasu, a by-product of sake brewing, adds a subtle sweetness, while anchovy brings a layer of saltiness that balances the richness of the fish.

Sustainability Through Zero-Waste Ingredients

The standout feature of this dish lies in the risotto, crafted from the crispy burnt ends of sushi rice. These rice ends, which are usually discarded, are repurposed here to create a risotto with a nutty, crunchy texture that complements the tender fish. By incorporating these burnt ends, we not only minimise waste but also celebrate a zero-waste cooking approach that transforms every ingredient into a valued component.

Bringing the Flavours Together

To complete the dish, we add pickled shallots and myoga, which bring a refreshing acidity, alongside smoked eel for a hint of smokiness. A rich mussel stock ties it all together, amplifying the oceanic flavours and creating a dish that is as environmentally conscious as it is indulgent.

The Heart of Our Culinary Philosophy

With dishes like the Sake Kasu & Anchovy Marinated Turbot Risotto, we’re committed to using every part of our ingredients whenever possible. By embracing zero-waste practices like reusing sushi rice ends, we aim to create a dining experience that not only excites the palate but also supports a more sustainable future.

Book here and don’t miss out as we move onto the next season!

Sake Kasu & Anchovy marinated Turbot Risotto - Autumn 2024