Bobby Hill's Restaurant Menu: Herring Tempura, Yuzu-Wurst Sausage, and Sauerkraut Ice Cream
ID: f86b92b9...
A culinary recreation of the eclectic, fusion-style dishes featured in Bobby Hill's restaurant on King of the Hill. This unique menu features crispy herring tempura paired with a creamy furikake dipping sauce, a complex yuzu-wurst sausage cooked over authentic binchotan charcoal, and a sweet-and-savory sauerkraut ice cream topped with candied red cabbage.
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🍳 Cooking Flow
Pat dry wine-marinated herring, coat in potato starch and tempura batter, then deep-fry and serve with furikake dipping sauce. → Grind pork, fat back, and veal, then emulsify with seasonings, yuzu, pickled daikon, and cooked sushi rice before stuffing into hog casings. → Dry sausages overnight, poach gently in beer, and grill on double skewers over glowing Binchotan charcoal. → Ferment a custom red cabbage sauerkraut with orange peel and caraway seeds for 2 weeks. → Prepare a miso-infused custard, flavor with sauerkraut juice, churn into ice cream, and serve topped with candied cabbage sauerkraut.
Cooking Steps
Brief Cooking Order
Pat dry wine-marinated herring, coat in potato starch and tempura batter, then deep-fry and serve with furikake dipping sauce. → Grind pork, fat back, and veal, then emulsify with seasonings, yuzu, pickled daikon, and cooked sushi rice before stuffing into hog casings. → Dry sausages overnight, poach gently in beer, and grill on double skewers over glowing Binchotan charcoal. → Ferment a custom red cabbage sauerkraut with orange peel and caraway seeds for 2 weeks. → Prepare a miso-infused custard, flavor with sauerkraut juice, churn into ice cream, and serve topped with candied cabbage sauerkraut.
Introduction
A culinary recreation of the eclectic, fusion-style dishes featured in Bobby Hill's restaurant on King of the Hill. This unique menu features crispy herring tempura paired with a creamy furikake dipping sauce, a complex yuzu-wurst sausage cooked over authentic binchotan charcoal, and a sweet-and-savory sauerkraut ice cream topped with candied red cabbage.
Step 1
【Dipping Sauce】Combine plain yogurt, grated garlic, grated shallots, fresh lemon juice, chopped fresh dill, salt, black pepper, and furikake in a bowl. Whisk until smooth and let it rest in the refrigerator overnight.
Step 2
【Herring Tempura】Pat the wine-marinated herring dry with paper towels, dust with potato starch, and coat thoroughly in tempura batter.
Step 3
【Herring Tempura】Deep fry the herring in neutral oil preheated to 350°F (175°C) for 2 to 4 minutes. Remove to a wire rack, dust with furikake while hot, and serve with the dipping sauce.
Step 4
【Yuzu-Wurst】Cube the pork shoulder, pork fat back, and veal. Place on a parchment-lined baking sheet and freeze for 20-30 minutes until very firm but not completely frozen.
Step 5
【Yuzu-Wurst】Steam sushi rice, season with sushi rice vinegar and salt, and allow to cool completely.
Ingredients List
Important Notes
Make sure all meats and grinder attachments are kept extremely cold; freeze them briefly before grinding to ensure proper emulsification.
Keep poaching liquid below boiling (around 180°F) to prevent sausage casings from bursting.
Letting sausages dry uncovered in the fridge overnight creates a pellicle on the casing, which helps them crisp up beautifully on the grill.
Whisk the custard constantly over medium-low heat and do not let it boil, or the egg yolks will curdle.
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