Cold Smoked Yesso Scallops, Japanese Eggplant, Spicy Daikon Oroshi
MAKES 8 APPETIZER-SIZED PORTIONS
4 Japanese eggplants, cut lengthwise in 4 and then 3-inch (7.5 cm) long pieces
8 Yesso scallops, cleaned and lightly cold smoked 2 tbsp (15 mL) sake marinade (see recipe) 1/3 cup (250 mL) momiji (see recipe) 1 tbsp (15 mL) chopped chives ½ cup (125 mL) ponzu (see recipe) ½ cup (125 mL) watercress ¼ cup (60 mL) radishes, julienned ½ tsp (2.5 mL) toasted sesame seeds
▶ Peel eggplant to make striped pattern. Soak in salted water (4 cups or 1 L water to 1 tbsp or 15 mL salt) for 15 min. Dry thoroughly.
▶ Deep fry to blanch 1 min, then rinse with hot water to remove residual oil and transfer to ice bath. Combine eggplant with sake marinade 15 min. add radish, momiji, chives and ponzu, combine gently. Garnish with sliced scallop, watercress and sesame seeds
Momiji
1 small daikon, peeled ½ cup (125 mL) water 2 pinch cayenne pepper ¼ tsp (1 mL) paprika
▶ Place daikon and water in blender and process until smooth. Strain liquid without pressing for 15 minutes. Whisk in cayenne and paprika.
Ponzu
4 tbsp (60 mL) lemon juice ½ cup (125 mL) rice wine vinegar 6 tbsp (90 mL) soy sauce 2 tbsp (30 mL) mirin
Zest of 1 lemon
▶ Pinch of xanthan to get thicker consistency
▶ Combine all ingredients, bring to a boil, purée with a hand blender, let cool, refrigerate, strain.
Sake marinade
¼ cup (60 mL) soy sauce 3 tbsp (45 ml) sugar 2 tbsp (30 mL) mirin 2 tbsp (30 mL) sake ¼ tsp (1 mL) grated ginger ¼ tsp (1 mL) grated garlic
▶ Combine all ingredients.