Modern Japanese Inspirations from Cho Cho San
ChopinandMysaucepan
ChopinandMysaucepan
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Ingredients

  • 1 dozen Pacific oysters, freshly shucked with juices retained in shell
  • 1 ruby grapefruit, skin & pith removed, segmented into wedges
  • 2 tablespoon mirin
  • 3 tablespoon coriander, finely diced stalks only
  • 2 heads baby cos lettuce, sliced crosswise into
  • 2 cm strips
  • 1 avocado, diced into half cm cubes
  • 6 large slices of smoked salmon, sliced into 1 cm strips and rolled up
  • 12 cherry tomatoes, halved
  • 1 lebanese cucumber, thinly sliced / mandolined crosswise into circles
  • 6 tablespoon Kewpie Japanese mayonnaise
  • 2 teaspoon wasabi (adjust according to your level of spiciness)
  • 1 large nori sheet, cut into thin half cm by
  • 4 cm strips
  • 500 gm sashimi grade Tasmanian salmon sliced into
  • 1 cm strips
  • 2 teaspoon Manuka honey
  • 2 tablespoon mirin
  • 4 tablespoon light soy sauce
  • 2 teaspoon lemon juice *
  • 2 large eggplant, cut into 2cm thick medallions
  • 4 tablespoon miso paste
  • 3 tablespoon mirin
  • 3 tablespoon roasted sesame seed
  • 300 gm King Island scotch fillet
  • 2 tablespoon unsalted butter
  • 2 teaspoon Ajishima bonito soup stock
  • 1 teaspoon coriander root and stock, diced very finely
  • 1 tablespoon grapeseed oil or extra virgin olive oil
  • 4 minutes depending on heat intensity of your BBQ for medium rare. Total cooking time should not be more than 8 minutes;
  • 10 baby octopus cleaned
  • 4 tablespoon ponzu sauce
  • 2 teaspoon lime juice
  • 2 teaspoon light soy sauce
  • 1 teaspoon Manuka honey
  • 1 teaspoon coriander, stalks only diced finely
  • 1 teaspoon lime zest & coriander leaves (optional)
  • 8 large Yamba king prawns, top half shelled and slit lengthwise
  • 3 tablespoon unsalted butter
  • 3 teaspoon Ajishima bonito soup stock
  • 1 teaspoon coriander root and stock, diced very finely

Instructions

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