Sweet Potato

• 2 pcs sweet potato
• 500 gr water
• 9 g salt

Portion the sweet potato into 3 by 6 by 1.5 cm blocks. Boil the sweet potato for 10 to 15 minutes in 500 gr water and 9 gr salt. After cooking, place the block in the center of the plate.

Tuna

• 4 pcs tuna a 80 gram

Portion the tuna, just like the sweet potato, into 3 by 6 by 1.5 cm blocks. Put the tuna with a little oil in a Tefal pan. Sear it briefly, as the tuna must remain raw on the inside. Tranch the tuna and place it on top of the sweet potato.

Bean sprouts

• 50 gr bean sprouts
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 dl soy sauce

Briefly fry the bean sprouts with white and black sesame seeds in a Tefal pan, deglaze with soy sauce. Place the fried bean sprouts to the right of the tuna and sweet potato.

Bean sprouts arugula parfait

• 30 gr arugula
• 100 gr bean sprouts
• 50 gr milk
• 2 eggs
• 2 egg yolk
• 50 gr water
• 200 gr sugar
• 4 gr gelatin

Finely chop the rocket, bean sprouts and milk in a blender and save it for the parfait. Then beat the cream and save it separately for the parfait. Beat the eggs and yolk in a mixer, so that a light mass is formed. Meanwhile, bring water and sugar to a boil. Boil this to 115 degrees. Then add the gelatin to the sugar water and pour it into the airy mass. Beat the mass cold, and pour in the mixture of arugula, bean sprouts and milk. Also fold in the cream and pour into a container (height about 1 cm). Put the parfait in the freezer overnight. One day later, cut the parfait with a sharp knife into cubes. Divide over the plate.

Arugula and soy sauce

• A few arugula leaves
• Soy sauce 

Place a few arugula leaves on the parfait cubes and serve with soy sauce.