Ja­pan, easy

Five recipes from Ra­musake to try at home

Good (UAE) - - FRONT PAGE -

serves 2-4 as part of a Ban­quet

1 but­ter let­tuce, leaves sep­a­rated 4 slices sashimi-grade tuna 4 slices sashimi-grade salmon 4 scal­lops, thinly sliced into discs 45ml soy sauce

1 bunch as­para­gus, trimmed 15ml le­mon juice

30ml olive oil

2 red radishes, sliced

2 spring onions, chopped Se­same seeds, to gar­nish

1) Wash let­tuce twice in clean water. drain, then dry leaves by shak­ing and blot­ting on kitchen pa­per. 2) Slice the tuna, salmon and scal­lops into bite-sized pieces. Place in a bowl with 30ml soy sauce, then al­low to mar­i­nate for 3 min­utes. drain. 3) Trim the as­para­gus and blanch in salted water for 2 min­utes. drain, then plunge into ice water. Cut each spear into 2-3 pieces. 4) To make a ponzu dress­ing, mix the re­main­ing soy sauce with the le­mon juice and olive oil. 5) In a bowl, dress let­tuce with half the dress­ing and mix well, then trans­fer let­tuce to a serv­ing bowl. Top with the fish, scal­lops, as­para­gus, radish and chopped spring onion, driz­zle with the re­main­ing ponzu dress­ing, then gar­nish with se­same seeds and freshly ground black pep­per.

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