Rice and bacon with black garlic aioli

For the bacon slices:

• Almost freeze the marinated bacon using the blast chiller and cut 1 mm slices.

For the rice:

• Make a flavourful poultry stock.
• Cut the vegetables in brunoise and sauté them.
• Chop the squid and add it to the vegetables. Keep sautéing until the vegetables soften and the squid is cooked.
• Chop the bacon and add it to the softened vegetables.
• Add in the rice, slightly sauté and pour over the poultry stock. Stir continuously so that the rice releases its starch.
• Turn off the heat and add the grated Parmesan. Stir constantly to make the rice creamy. Season with salt.
• Spread the rice on a tray or plate (which has been frozen in the blast chiller) to stop the cooking process.
• Roll up the rice in rolls of 2.5 cm of diameter and 4 cm in height.
• Wrap each roll of rice in a slice of bacon.

For the black garlic aioli:

• Put a clove of black garlic and a pasteurized egg yolk into the mixer.
• Mix it until it emulsifies.
• Gradually add in the oil and do not stop mixing.
• Season with salt.
• Pour the aioli into a squeeze bottle and set aside.

To decorate:

• Pick some Sakura bean sprouts and/or some chive leaves.

PLATING

• Sauté the bacon-wrapped rice rolls until golden brown.
• On a plate, arrange some dots of Kewpie mayonnaise and black garlic aioli.
• Place the rice rolls and bacon in parallel and diagonal on the plate.
• Decorate with the sprouts and the chive leaves.