Mango, bonito, soy, sesame

INGREDIENTS

Mango Puree:   2 mangoes 
                      simple syrup, as needed (usually about 25 g/.9 oz)

Soy Pudding :    500 ml. soy sauce
                      10 gr. sugar
                      7 gr. agar agar

Others:           8 drops sesame oil
                      75gr. piece dried bonito

PREPARATION:

Mango Puree: Peel and pit mangoes and cut into rough chunks. Place in blender and blend until very smooth. Using refractometer, measure sugar content of mango purée. Stir in enough simple syrup to register 20°C Brix. Pass through chinois. Transfer to squeeze bottle.
Soy Pudding: In medium saucepan, bring soy sauce, sugar, and agar agar to a boil. Boil for 2 min., whisking constantly. Strain through chinois. Cover and refrigerate for about 2h., or until set. Transfer to blender and blend until smooth. Transfer to squeeze bottle.

TO SERVE:

Squeeze 2 gr. mango purée onto frozen surface of antigriddle in a ring shape 1.3 cm in diameter. Place 1 drop sesame oil inside mango circle. When sesame oil has frozen, squeeze small amount of soy pudding, about size of small pearl, atop sesame oil. Using Microplane, grate light dusting of bonito onto each disk. Insert pin into mango, taking care to push slowly so purée does not crack. Serve on chilled eye service piece.