Hello fellow chefs, I am writing this topic to assist in relieving my current headache which began in July: I am trying to create a new dish for my current employer. I just decided to take the next step in my career and accept a position as a sous chef (my first role with this title) in a Japanese restaurant. It's been interesting getting to know a new style of culinary art however coming from a western background (Italian/French) I'm having a hard time tapping the vein of Japanese creativity. There's currently no rush or pressure right now, in the interview I warned my employer that I have never created a new dish for a restaurant before and this will be my first asian restaurant job so don't expect gold overnight. I have been reading alot of tetsuya, hideo dekura to draw inspiration however the biggest obstacle is equipment, it's a very basic kitchen: oven, stove, deep fryer, rice cooker and that's it! So alot of really stylish dishes use a sous vid, or a dehydrater or a combi oven and a thermomix and so on to make prep smooth. I must do without these luxuries. I therefore source the internet for any help on creating a main or an appetiser.
Thanks for your time!