Ingredients

Ingredients For the dashi

• 1 sheet konbu seaweed

• 2 litres/3½ pints soft mineral water

• 80g/2¾oz katsuobushi flakes

For the buns

• 1 tsp fast-action dried yeast

• 500g/1lb 2oz strong white bread flour

• ½ tsp sugar

• 25g/1oz butter

• ½ tsp salt

• 1 free-range egg

• 150ml/5fl oz water

• 100ml/3½fl oz beer

For the mayonnaise base

• 2 free-range egg yolks

• 2 tbsp rice vinegar

• pinch white pepper

• pinch salt

• 100ml/3½fl oz rapeseed oil

For the Los Angeles slider jalapeño marmalade

• 5 tsp German smoked beer

• 1 tsp lapsang souchong tea leaves

• 5 tsp water

• ½ green jalapeño pepper, seeds removed, finely sliced

• 2 limes, zest and juice

• 1 orange, zest and juice

• 30g/1oz sugar

• pinch powdered pectin

• pinch ground cinnamon

For the Los Angeles slider wagyu tartare patties

• 200g/7oz wagyu hanger steak, trimmed, finely chopped

• smoked salt sea salt and freshly ground white pepper

For the Los Angeles slider avocado and butter bean mousse

• ½ very ripe avocado, peeled, stone removed

• 30g/1oz cooked butter beans

• 50ml/2fl oz avocado oil

• ½ lime, juice only

• small pinch xanthan gum

For the Los Angeles slider garnish

• 4 leaves gem lettuce

• 1 shallot, peeled, finely sliced

• 4 sprigs fresh coriander

For the Tokyo slider ponzu jelly

• 50ml/2fl oz dashi

• 50ml/2fl oz mirin

• 50ml/2fl oz pure yuzu juice

• 50ml/2fl oz soy sauce

• 2 tbsp agar flakes

For the Tokyo slider monkfish liver patties

• 200g/7oz monkfish liver, trimmed

• pinch white pepper

• pinch sea salt

• 100g/3½oz panko breadcrumbs

• 1 free-range egg, beaten

• rapeseed oil, for frying

• butter, for frying

For the Tokyo slider umeboshi ketchup

• 1 tbsp umeboshi puree

• 2 tbsp Worcestershire sauce

• 1 tbsp caster sugar

For the Tokyo slider matcha mayonnaise

• 4 tsp mayonnaise base

• pinch matcha green tea powder

• ½ tsp wasabi powder

For the Tokyo slider garnish

• small piece daikon, sliced into paper-thin discs

• small handful shiso cress

• 1 tsp sevruga caviar eggs

• 2 tsp salmon roe

• 2 green shiso leaves, halved

For the London slider apple and ale chutney

• 1 apple, preferably Granny Smith, peeled, cored and grated

• ½ red onion, grated

• 5 tsp English bitter

• 5 tsp malt vinegar

• 30g/1oz sugar

• small pinch pectin

• pinch salt

• pinch nutmeg

For the London slider curried lamb cheeseburger patties

• 40g/1½oz mature Cheddar

• 100g/3½oz lean lamb mince

• ½ tsp garam masala

• small pinch asafoetida

• small pinch chilli powder

• pinch salt

• rapeseed oil, for frying

For the London slider mayonnaise

• 3cm/1¼in piece cucumber, finely diced

• 3 leaves fresh mint, shredded

• 4 tsp mayonnaise base

• 2 tsp plain Greek yoghurt

For the London slider garnish

• baby chard

• fresh mint leaves

• 30g/1oz rhubarb, cut into small cubes

Description

Three Of The World’s Great Cities, Los Angeles, Tokyo And London, Inspire These Sliders – Mini-burgers That Make Great Canapés Or Starters. For...

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