Chef Cho Venevongsa,
Wasabi On Broadway
Ingredients
Ponzu sauce
1/4 cup & 3 Tbsp lemon juice
1/4 cup & 3 Tbsp soy sauce
1/4 cup & 1 Tbsp rice vinegar
1 Tbsp tamari soy sauce
1 Tbsp & 2 tsp mirin
1/4 cup loose bonito flakes
1″ kelp
1 Tbsp sake
Hot pot
2 whole shiitake mushrooms
2 asparagus spears
1 Tbsp vegetable oil, for pan
4 oz fresh toro (fresh albacore tuna belly)
1 Tbsp butter
1 clove garlic, finely chopped
Salt & pepper, to taste
Method
Ponzu sauce
- Combine all ingredients well. Set aside.
Hot pot
- Grill mushrooms and asparagus.
- In a pan, heat vegetable oil. Sear toros to medium, about 30 seconds each side.
- Heat cast iron serving pan. Melt butter, then garlic and sauté briefly.
- To butter and garlic, add mushrooms and asparagus. Sauté. Season with salt and pepper.
- Add seared toro and ponzu sauce to heat. Remove from stove.
To serve
Transfer hot pan from stove to serving tray.
Yield 1 serving
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