Having access to a laser cutter has made me think differently about food. Although I’ve lasered more edibles than I care to mention, one of the most successful substances for laser cutting is nori – the seaweed paper used in sushi making. Although nori cuts well, it is extremely delicate and brittle. Inspired by that delicateness, I decided to use the nori as a garnish for duck consommé, a crystal-clear soup made from duck stock. The potato creates a dramatic color contrast and allows the Japanese maze design cut out of nori to sit just above the level of the liquid.
Makes: 8 zen bowls
Total kitchen time: about 6 hours, depending…
- 8 cups duck consommé, prepared
- 4 russet potatoes, fat and round
- 1 tbsp. rendered duck fat
- 8 laser-cut nori designs of a Japanese maze
Special equipment: laser cutter, 2” biscuit cutter, vacuum sealing machine, sous vide heating immersion circulator
- Slice the potatoes into 1” thick discs. Using the discs that are at least 2” in diameter, cut out 8 rounds with the 2” biscuit cutter.
- Place the potato circles in a vacuum bag and add rendered duck fat. Vacuum seal.
- Cook potatoes in an 85C water bath for 1 hour.
- To serve, place a potato slice in the bottom of a large bowl. Blot the top of the potato with a paper towel to dry the surface. Add 1bout 1 cup of consommé to the bowl. Top with a piece of nori.
If you don’t have access to a laser cutter (a travesty!) you can try cutting shapes using a very sharp hobby knife.