Bobby Hill's Restaurant Menu (King of the Hill) – Multiple Dishes

Yogurt Dill Dipping Sauce – Combine 1 cup plain yogurt, 2 grated garlic cloves, ½ small grated shallot, lemon juice, and a solid handful of chopped dill; season with kosher salt, freshly ground black pepper, and furikake; mix until smooth and refrigerate overnight.

Tempura Herring – Pat the jarred wine‑marinated herring dry, dust with potato starch, dip in standard tempura batter, and deep‑fry in neutral‑flavored oil preheated to 350°F for 2–4 minutes; drain on a wire rack and sprinkle with furikake.

Yuzu Sausage – Freeze cubed pork shoulder, pork fatback, and veal for 20–30 minutes; grind twice (coarse then fine), returning the meat to the freezer between passes. In a stand‑mixer bowl combine the ground meats with 2 tbsp kosher salt, 1 tbsp ground white pepper, 1 tsp mace, 2 tsp ground ginger, 2 tsp dry mustard, 1½ tsp freshly grated nutmeg, 1 egg yolk, 1 cup ice‑cold heavy cream, 2 tbsp yuzu juice, and ½ cup blended crushed ice; beat 1–3 minutes until light. Fold in cooled sushi rice, stuff the mixture into soaked hog casings, twist into links, and refrigerate uncovered overnight.

Sausage Cooking – Bring Asahi beer to 180°F and poach the stuffed sausages until the internal temperature reaches 155–165°F (about 15–25 minutes). Cool, refrigerate up to 3 days, then grill over binchotan charcoal (or propane) until nicely browned.

Sauerkraut Topping – Massage shredded red cabbage with thinly julienned orange peel, grated frozen ginger, 1 tbsp caraway seeds, and 1 tbsp kosher salt for 3 minutes. Pack the mixture into a fermentation vessel, weigh it down, and ferment in a cool, dark place for roughly 2 weeks.

Sauerkraut Ice Cream – Heat 3 cups whole milk and 2 cups heavy cream to a bare simmer. In a separate bowl whisk 2 large eggs with 1¼ cups granulated sugar and 1 tsp white miso paste until smooth. Temper the egg mixture with the hot milk‑cream, then return everything to the saucepan and cook 2–5 minutes, stirring until the custard coats the back of a spoon. Stir in 1½ tsp vanilla extract, then fold in either sauerkraut juice or finely chopped sauerkraut. Chill the mixture overnight, churn in an ice‑cream maker, and freeze until firm.