STUFFED NIKKEI ROCOTO

INGREDIENTS (to serve 4)
Rocoto
4 rocoto peppers (capsicum pubescens)
200 gr wheat flour
300 gr chuño (potato flour)
500 ml sparkling water
Cream of potato (RB)
3-4 ½ cm cubes paria cheese
1 tbsp simichi oil (hot)
Edible flowers to decorate
Rocoto relleno
70 gr white onion, cut in julienne strips
50 ml tentsusyu (RB)
150 gr beef in thin slices
1 tsp processed garlic
30 gr rice flour
700 gr red rocoto pepper
400 gr white sugar
Water
120 ml white rice vinegar
Cream of potato
200 gr camotillo potat
100 gr majes cheese
100 ml cream
200 ml evaporated milk
100 ml dashi (RB)
30 gr unsalted butter
Salt
Tentsuyu
300 ml dashi
80 ml shoyu tamari
30 ml sake
30 ml mirin
15 gr white sugar
30 ml shoyu yamasa
10 gr dried shiitake
Dashi
1 litre water
12 gr kombu (seaweed)
22 gr katsuobushi
PREPARATION:
Rocoto relleno: Wash the peppers, remove the veins and poach in water with rice vinegar and sugar. Repeat the operation three times, changing the water, to remove the heat from the peppers.
Peel the rocoto peppers and crush to a paste in a mortar. Transfer the paste to a muslin cloth and squeeze out the liquid. Mix with the rice flour and form 4 discs 15 cm in diameter, each weighing 50 gr. Arrange on baking paper and set aside.
Pour the tentsuyu sauce into a frying pan and add the processed garlic. Heat over a medium heat then add the beef slices and white onion. Cook for 5 minutes and chill.
When the beef mixture is cold, transfer to the centre of the rocoto discs. With the help of the baking paper, carefully close the discs to form rocoto spheres filled with beef. Chill.
In a bowl, mix the chuño with the sparkling water and beat to form a mixture that coats the back of a spoon.
Remove the baking paper from the rocoto relleno spheres, dip in the chuño batter and deep fry for 2 minutes at 160ºC.
Simultaneously fry the paria cheese cubes at 180ºC until golden.
Cream of potato: Peel and poach the potatoes, transfer to a blender and add the cream and evaporated milk. Liquidise to form a thick cream.  Transfer to a pan over a low heat, add the grated cheese and butter and beat with a whisk until the cheese is fully melted. Set aside.
Tentsuyu: Place all the ingredients in a pan over a medium heat, bring to boiling point, then remove. While cooking, stir constantly to ensure the sugar dissolves completely. Set aside.
Dashi: Place the kombu in 1 litre water for about 12 hours. Heat the water and kombu over a medium heat to 80ºC. Add the katsuobushi and turn off the heat. Cover and leave to infuse for 20 minutes. Strain through a fine muslin cloth to remove any solids.
TO SERVE:
Serve a little cream of potato at the centre of a hot dish. Top with the rocoto relleno and place the cheese cubes on either side. Finish with a few drops of hot oil and the edible flowers.