This recipe was part of a, Food Play -1 series and is the Asian/Japanese entry. Grilling the scallops gives them a smoky, sweet flavor that contrasts nicely to the sea bean’s inherent salty sea tasting crunch.
Ingredients
Scallops:
3 large day boat Scallops
1 1/2 cups of sea beans
Sea Beans:
1 1/2 cup of sea beans
Dressing:
1 TBs. sesame oil
1 tsp. minced ginger
2 TBs. dark soy
1 TBs. cilantro
2 scallions
Preparation
1. Preheat your grill to high and bring 2 cups of water to a boil. Do not add salt to the water because sea beans are naturally salty. Season after they’re blanch if desired.
2. Brush the scallops with dressing.
3. Place the sea beans in the boil water and blanch for 2 mins. Remove the beans and shock in an ice bath or very cold water to stop the cooking. Strain and set aside.
4. Pour about 3 TBs. of the dressing in a small bowl. Place the scallops on the hot grill and after 1 minute. Dip the grilled side in the dressing and set back on the grill for another 1 minute. Repeat on the other side.
If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?
The original recipe is from Nobu and you can find it in, Nobu, the cookbook
.
I’ve added slight tweaks to the one below.
Ingredients
Soup
2 1/4 cups of dashi
2 tsp. of sake
2 tsp. light soy sauce
1/4 tsp. sea salt
Monkfish
9 oz. of monkfish
sea salt
freshly ground pepper
vegetable oil for deep frying
flour for dusting
1 TBs of finely chopped cilantro leaves
thin slices of lime for garnishing
Preparation
1. Bring the dashi to a boil in a medium saucepan over high heat. Add the sake and light soy sauce and adjust flavoring with the salt.
2. Dust the monkish with flour and season with salt and pepper.
3. Bring about 3 inches of oil in a medium saucepan to 340 - 350 degrees. Fry this fish for 3 to 4 minutes. Drain on paper towels.
4. Cut the monkfish into 1/2 inch pieces. Place in the bowl. Add the cilantro and soup. Garnish with lime and serve.
If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?
This recipe is from Nobu and you can find it in, Nobu, the cookbook.
You can also find this recipe at epicurious.com.
Ingredients
3 TBs of powdered wasabi
2 TBs and 1 tsp water
2 TBs of soy sauce
2 TBs of low sodium soy sauce
8 TBs of Dashi
Preparation
Dissolve the powdered wasabi in the water and combine with the other ingrediencts. Powdered wasabi tends to settle so mix again before serving.
NOTES
The recipe, as is, is crazy hot. It would have been too much for many of guests so I toned it down to 1 1/2 TBs of wasabi powered and added 1 additional TBs of Dashi.
If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?
This past Friday, it was time for a quick and easy dinner. This dish is inspired by a Korean style salad that a couple of my sushi chefs make. Yes, I said Korean. There are many variations to this salad. This one being more Japanese but this is a great, quick salad with great flavors that is perfect for a weeknight dinner.
Ingredients
1.5 cups of Japanese seaweed salad - store bought,
2 cups of sushi rice
4 TBs of salmon roe - or more 
2 TBs of toasted sesame seeds
Kizami Nori - cut, dried nori. Amount used based on preference.
Baby radish sprouts for garnish
Preparation
Scoop 1.5 cups of rice in a bowl. Sprinkle 1 TBs of sesame seed per bowl over the rice and add the nori. I generally use 2-3 good size pinches of it.
Place half of the seaweed salad in each bowl and spoon 2TBs of salmon roe into each bowl. Garnish with with baby radish sprouts.
If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?
Ingredients
1 cup medium-grain white rice
1 1/4 cups cold water
1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth (optional to me)
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
Preparation
Place rice in a strainer and rinse under cold water until the water runs clear. Place the rice in a heavy medium sauce pan, Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to a large glass bowl.
Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Use a wooden spatula and gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature. Don’t refrigerate the rice, it’ll get soggy!
If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?
Scallops:
Latest Comments
Recent Trackbacks: