A Korean TV station send reporters out to find best restaurants and best foods.
A restaurant is famous for this dish.
As usual they didn’t show what was in the rice, nor with what kind of sauce it was served. So it’s time for me to put my imagination to work.
- 5 oz salmon, sashimi quality
- 2 oz masago
- 4 Tbsp sushi seasoning
- 1 package radish sprouts
- 1 kale flower
- Cooked rice for 4 people
- 4 Tbsp soy sauce
- 1 Tbsp Mirin
- 1 tsp lemon zest
- Juice of 1/2 big lemon
- 1 sprinkle or two of Ichimi Togarashi(Japanese red chili) for heat
Masago, radish sprouts and kale flower
Finely chopped kale flower. Soak in ice water for 15 minutes. Drain well.
Sprinkle salt and little bit of water(in that order)on salmon. Set aside for 60 minutes. I followed this step from the show. I think the chef wanted to season the fish so when you chew on it, it wouldn’t be bland. I guess. I hope that I am right. Besides, I like to taste each and every ingredients in a dish. And when all the different tastes bland in harmony, the recipe is a success.
After 60 minutes, rinse fish well. Dab with paper towel to dry fish well. Slice into 1/5 of an inch.
When rice is cooked. Put in a bowl, add 2 tbsp of sushi seasoning, 2 Tablespoon of masago. Mix well.
Mix all ingredients for sauce. Add wasabi to desired taste.
In a bowl, put rice. On top, arrange some kale flower, radish sprouts and salmon. Pour sauce. Enjoy!
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