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Virgilio Martinez

Crunchy Kiwicha

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Preparation info
    • Difficulty

      Easy

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

Ingredients

  • ⅔ oz. (20 g) red kiwicha
  • 1⅔ oz. (50

Method

Cook the kiwicha in ¼ cup (50 ml) of coral broth as in the previous preparation. Combine the cooked kiwicha with the overcooked white rice and the remaining coral broth and liquefy in a blender. Pass throu

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