DRESSING:
1/2 c Chopped onion
2 tb Chopped fresh ginger
1/4 c Rice wine vinegar
2 tb Chili sauce
1/4 c Water
1/8 ts Salt
1/4 ts White pepper
2 tb Dark sesame oil
1/4 c Reduced sodium soy sauce
THE SALAD:
2 oz Dry seaweed, about 1 cup
7 oz Mixed young greens (6 cups)
1/4 c Julienne-cut Japanese
-cucumber
1/2 c Julienne-cut daikon
1/4 c Radish sprouts
1/4 c Chopped fresh mint leaves
1/4 c Shirashu (white anchovies),
-toasted
1/4 c Chopped chives
To make the dressing, combine all dressing ingredients in a
blender and blend until smooth. Cover tightly and refrigerate
until ready to use.
To prepare the salad, place the seaweed in a large bowl and fill
the bowl with water. Allow to soak for at least 30 minutes to
reconstitute. It will triple in volume. Drain thoroughly and put
the drained seaweed back in the bowl. Add all remaining salad
ingredients, except the anchovies and chives, to the bowl. Add the
dressing and toss thoroughly. Place 1 1/2 cups of the salad on
each of 6 plates. Garnish all of the servings with 2 teaspoons
each of toasted white anchovies and chopped chives.
"Cook It Light" by Jeanne Jones, Special to the Buffalo News.
From: Joan Macdiarmid
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
1/2 lb Sashimi-grade tuna
1 bn Radish sprouts
8 Shiso leaves
1/4 lb Smoked salmon, thinly
Sliced
1/2 c Sliced pickled ginger
TARTARE BASE:
2 tb Good-quality mayonnaise
1 ts Vietnamese garlic-chile
Sauce
2 tb Chopped green onion, white
And green parts
2 ts Tobiko (flying fish roe)
1 tb Chopped fresh cilantro
CRISPY WONTONS:
18 x 3" square wonton skins
Peanut oil, for frying
DRESSING:
2 tb Rice vinegar
2 tb Soy sauce
1/2 c Olive oil
2 tb Wasabi paste
2 ts Ground toasted sesame seeds
Cut 1/4 pound of the tuna against the grain into 12 thin slices.
Finely chop the other 1/2 pound for the tartare. To prepare the
tartare base, combine all the ingredients and mix well. Add the
chopped fish and stir lightly to combine. To prepare the crispy
wontons, in a saucepan, pour in the oil to a depth of 1 inch and
heat to 375 F. Add the wonton skins and fry, turning once, for 8
to 10 seconds on each side, until light golden brown. Keep the
wontons flat by using tongs to uncurl them. Using a wire skimmer,
transfer to paper towels to drain. Allow to cool. To prepare the
dressing, in a bowl, combine all the ingredients and mix well.
To assemble, first roll the tuna slices up into rose-shaped
bundles. Reserving two tablespoons of the radish sprouts, stack in
the following order: wonton skin, one-sixth of the tartare
mixture, shiso leaf, wonton skin, one-sixth of the smoked salmon,
radish sprouts, wonton skin, 2 tuna rolls. Sprinkle the top of
each napoleon with the reserved radish sprouts. Drizzle 3
tablespoons of the dressing around each plate. Garnish with
pickled ginger and tobiko. To serve, cut through the entire stack
with a knife, and smash the layers together with a fork to blend
the flavors. From: www.travelcafe.tv
MMMMM
Cheers
Jim
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