Ingredients Jump to Instructions ↓

  1. 3 to 4 tablespoons wasabi aioli, recipe follows

  2. 2 cups poached salmon, recipe follows

  3. 1/2 cup fine diced celery

  4. 4 pieces foccacia bread, sliced and grilled

  5. 2 tomatoes , thinly sliced

  6. 1 head butter lettuce , washed and dried

  7. 1 large head of taro, very thinly sliced

  8. Fryer at 275 degrees

  9. 1 tablespoon wasabi paste

  10. 2 tablespoons minced garlic

  11. 1 tablespoon minced ginger

  12. 2 tablespoons rice wine vinegar

  13. 2 egg yolks*

  14. 1 cup canola oil

  15. Salt and black pepper, to taste


  17. Copyright, 2000, Ming Tsai, All Rights Reserved

  18. 1 cup sake

  19. 1 celery , sliced

  20. 1 peeled carrot, sliced

  21. 1 small onion, sliced

  22. 1 tablespoon sugar

  23. 2 bay leaves

  24. 1 teaspoon toasted black peppercorns

  25. 2 tablespoons soy sauce

  26. Water to cover

  27. 4 (8-ounce) salmon fillets , skin removed, center cut Salt and white pepper to taste

  28. 1/2 cup ponzu

  29. 3 large sliced shallots

  30. 1 tablespoon togarashi , save some for garnish

  31. 2 tablespoons Japanese soy sauce

  32. 1/2 tablespoon sugar

  33. 3/4 cup extra virgin olive oil

  34. 2 fennel bulbs, shaved, fronds reserved for garnish

  35. 1 pound blanched somen noodles

  36. 1/2 cup sliced scallions

Instructions Jump to Ingredients ↑

  1. In a bowl, mix together the wasabi aioli, salmon and celery. Check for seasoning. Build the sandwich with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.

  2. In a food processor , add wasabi paste, garlic, ginger, vinegar and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.

  3. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

  4. Plating: Serve sandwich with taro chips.

  5. Drink Suggestion: Wakatake Daiginjo "Onikoroshi" Sake In a salmon poacher or large sauce pot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns , soy sauce and water to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender , add ponzu, shallots, 1/2 tablespoon togarashi, soy and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.

  6. Plating On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds. Yield: 2 to 4 servings Drink Suggestion: Wakatake Daiginjo "Onikoroshi" Sake


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