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Inspire Asia - Japanese:
Daikon and King Crab Ravioli and Tomato Jelly

Have you ever heard the word 'Umami' before? It originated from Japanese Cuisine, one of the most distinguish and popular in the world. Today, our Chef will bring the umami test to this inspiring dish 'Daikon and king crab ravioli and tomato jelly'

Chef Rodolphe Onno, Le Cordon Bleu Dusit's Technical Director, have created the stunning Asian dish to celebrate Japanese ingredients including King crab daikon, wasabi, mirin, nori leaves, and seaweed by using French Cuisine techniques to bring up the ultimate umami taste through the dish. Let's explore the recipe below.


Tomato jelly
  • 8 pieces of tomatoes
  • 100 g ice cubes
  • 12 g mirin vinegar
  • 2 pc gelatin leaves
  • 1 shiso leave 
  • 12 g Olive oil
  • Sea salt
  • White pepper 
Shiso leaves crystallized
  • 4 shiso leaves
  • 15 g egg white
  • 30 g sugar
  • ¼ nori leave
Daikon ravioli and strip
  • 400 g daikon
  • 25 g raspberry puree
  • 25 g mango puree
  • Sea salt
  • White pepper 
Wasabi mayonnaise
  • 40 g egg yolk
  • 10 g water
  • 4 g wasabi paste
  • 100 g sunflower oil
  • Sea salt
King crab filling
  • 2 two legs of king crab (300 g)
  • 8 petals of tomato confit
  • 120 g edamane beans
  • 50 g wasabi mayonnaise 
Decoration mix color seaweed
  • 1 small packet


Tomato jelly
  • Monder the tomatoes. Cut in quarter. Remove seeds pulp.
  • Season the petals with salt and a bit of olive oil. Bake dry at 85 C for 1.30 hour.
  • Blend the seed pulp, mirin with ice cube, then warm in small pan over medium heat the mixture bring to boil for one minute, then sieve it through a food grade tissue paper. Collect and scale the liquid. Use 0.27 to 0.55 pc of gelatin leaves for 100 g of the liquid.
Shiso leafs crystallized
  • Blend the nori leaves till powder, then blend lightly with sugar.
  • Brush the shiso leaves with egg white. Coat with nori sugar.
  • Bake dry at 70 C for 1 hour or till crystalized.
Daikon ravioli and strip
  • Slice at 1 mm vertically to obtain ravioli shape (round) make 24 slices then slice horizontally the remaining at 1 mm thick to make strip.
  • Put all slices in sauce pan covered by cold water, bring to the boil for 1.30 minutes. Strain but don’t refresh.
  • Lay the slices of daikon on a stainless tray then brush with raspberry and mango puree.
  • Flip over and brush other side. Season well.
Wasabi mayonnaise
  • Whisk or blend the yolk, water and wasabi paste. Rest 5 minutes. Then add gradually the oil a bit by bit main while whisking or blending still mayonnaise texture.
King crab filling
  • Break down the carcass, collect the meat, and remove any cartilage. Crumble the meat.
  • Boil the edamane in pod for 1 minutes. Then strain and remove from the pod.
  • Brunoise the tomato petal. Combine all ingredients together. Then add the mayonnaise gradually to taste and to bind the mixture.
Decoration mix color seaweed
  • Soak in cold water 15 minutes /strain and pat dry.
  • Place in the bottom of dish the tomato petal shaped, some edamame and some seaweed. Add a bit of jelly and leave to set in the fridge for 10 minutes. Then cover up with the tomato jelly.
  • Fill the daikon ravioli with the mixture / close // spray some mixture over the slice and roll it. Place 2 ravioli and 1 roll in the plates.
  • Finish the decoration with tomato petals, edamame and the shiso leaves.

- Cooking Tips -

Chef Rodolphe Onno
Technical Director

I also brought another source of umami to the recipe by using French ingredients like tomatoes and raspberry coulis for the acidity, a touch of Thai fruit from mango coulis, and herbal taste from Japanese shiso leaves. Also, their colour can bring the dish to live.

With good techniques and methods, you can create amazing dishes by using any ingredients from any regions without limitations. In our French Cuisine Programme, our experienced Cuisine Chef Instructors will teach you the essential of French culinary techniques that can be combined and adapted to any cuisine in the world.