Gloriamar restaurant, located on the seafront of Piles beach (Valencia), combines the traditional cuisine of the area with more daring and exotic proposals. Its menu, inspired by the Mediterranean, incorporates oriental influences and a creative use of citrus fruits, which bring freshness and a unique nuance to many of its dishes.

Aubergine tempura with egg marinated in miso-yuzu

1. Aubergine tempura

Ingredients

  • 200 g Chinese aubergine
  • Soda c/s
  • Flour c/s

Preparation

  • Cut the aubergine into 2 x 3 cm cubes and leave in the soda for 30 minutes.
  • Drain the aubergine from the soda, roll in flour and fry at 180°C for 5 min.
  • Drain on absorbent paper.

2. Miso-Yuzu dressing

Ingredients

  • 100 g miso paste
  • 100 g sugar
  • 10 ml soy
  • 450 g water
  • 100 ml sweet wine
  • 50 ml yuzu juice

Preparation

  • Make a syrup with the sugar, sweet wine and water.
  • Cool and mix with the miso, yuzu juice and soy sauce.

3. Egg in soy

Ingredients

  • 1 egg (per person)
  • Soy sauce

Preparation

Boil the egg in salted water and cook over low heat for 7 minutes.

Cool on ice to facilitate peeling.

Once peeled, marinate in soy sauce for 12 hours in the fridge.

4. Tooping

5. Presentation

  • Arrange the tempura aubergine in a circle on the plate.
  • Place the halved soy egg in the centre.
  • Garnish with the coriander, radish slices, Hirado Buntan pummelo wedges and finish with the miso-yuzu dressing.