140g sushi rice
400g coconut milk
780g almond milk
4g young ginger, finely grated
100g Honeycrisp or Macoun apple, peeled and finely diced
White verjus and Suzusea salt to taste
45g Maruyubeshi, finely diced
Ishikawa Gold flakes
- Wash and rinse the sushi rice as usual. Combine the drained rice, coconut milk, almond milk and ginger in a large saucepan and bring to a boil. Lower the heat to just simmer the liquid and cook, covered, stirring occasionally with a wooden spoon, for about 25 minutes.
- Add the diced apple and cook uncovered for an additional 5 minutes. Adjust the seasoning with white verjus (for acidity) and Suzu sea salt. To serve, spoon the rice pudding into individual bowls and top with the MaruYubeshi and gold flakes. Serve hot or chilled.
Kaga Miso Sloppy Joe
3g vegetable oil
75g white onion, peeled and diced
50g carrot, peeled and diced
50g celery, diced
50g shishito pepper, seeds removed, diced
2.5g fresh thyme
500g Ground beef
Freshly ground black pepper
125g white wine
28g Kaga miso
400g beef or brown chicken broth
15g scallion, white and green parts, thinly sliced
5g cilantro, washed and coarsely chopped
- Heat the oil in a large skillet and add the onion, carrot, celery, pepper and thyme. Cook, stirring, until the vegetables are softened but not browned.
- Add the ground beef and stir well to break up the meat into the vegetables. Cook, stirring until the beef no longer looks raw, 3-4 minutes. Season the beef with the Suzu salt and black pepper.
- Add the white wine and allow to boil until reduced to almost dry. Add the ketchup and Kaga miso and stir well to incorporate. Pour on the beef or chicken broth and bring to a boil. Lower the heat and simmer the beef, uncovered, 12-15 minutes.
- Adjust the seasoning with Suzu salt and pepper, and fold in the scallions and cilantro.
- Serve in a toasted Abura Age pocket.
Abura Age Pocket for Sloppy Joe
1 package frozen Abura age
- Preheat the broiler, and heat a grill pan on high heat on a burner.
- Without defrosting, remove the abura age from the package. Place the abura age in the broiler and heat until defrosted and slightly puffed, turning once while heating.
- Grill the abura age on the hot grill pan, creating attractive crosshatched grill marks.
- Cut the abura age in half diagonally, creating 2 triangles. Open each half and fill the deep end of the triangle with the hot sloppy joe mixture. Fold over the pointed end of the triangle to enclose the sloppy joe mix, and serve.
Anago Sushi Arancini
1 package frozen anago sushi
1 cup flour
2 eggs, beaten
2 cups panko
Vegetable oil for frying
- Defrost the anago sushi as per instructions on the package. Do not overheat the sushi.
- Heat at least 2-inches of oil in a small, tall-sided saucepan. If using a frying thermometer, bring the oil to 350 degrees F.
- Separate the sections of anago sushi according to the presliced sizes. Carefully dip each section in the flour, then the beaten egg, and finally the panko. Set each panko-coated section aside while you coat the rest.
- Fry the sections, without crowding the pan, until golden brown, about 1 minute. Drain on absorbent paper towels.
- Serve hot with the dipping sauce.
Anago Sushi Arancini Dipping Sauce
100g kewpee mayo
7g fresh lemon juice
1g Chiptole Tabasco sauce
1g Suzu black salt
- Combine all the above ingredients and keep chilled. Serve with fried Anago Sushi arancini.
4 egg yolks
½ cup sugar
½ cup frozen unsweetened pineapple juice concentrate, thawed
¼ cup Prosecco wine
¼ cup Jansal Valley Ginger Vinegar
1 cup heavy cream
- In the bowl of an electric mixer, combine all ingredients. Place over simmering water and whisk constantly until mixture is well aerated, hot and thickened. Mixture should reach 170 degrees Fahrenheit.
- Return the bowl to the mixer and whip on medium-high speed until the zabaglione is cooled and as thick as softly whipped cream. Refrigerate until thoroughly chilled.
- As a serving option, whip the cream until soft peaks form and fold gently into the chilled zabaglione.
Eggplant, Anchovy, Mint and Ishiri Risotto
Coarse Suzu salt
1-2 medium eggplants, unpeeled, cut into 1/2-inch dice (4 cups)
1/3 cup plus 2 tablespoons extra-virgin olive oil
6 cups chicken stock
2 tablespoon minced shallots
1 teaspoon garlic
4 anchovy fillets, minced
1 3/4 cups Arborio rice
1 cup white wine
2 teaspoons Ishiri
3 tablespoons chopped fresh mint
3 tablespoons butter
1/2 cup grated Pecorino Romano
Suzu shellfish salt
1/8 teaspoon freshly ground pepper
- Combine 1-quart of cold water and 2 tablespoons salt in a large bowl. Add the diced eggplant and let soak for 30 minutes. Drain well in a colander.
- In a large sauté pan, heat 1/3-cup of oil over medium-high heat until very hot and add the drained eggplant. If your sauté pan is not large enough to hold all the eggplant in one layer, do this step in more than one batch. Cook the eggplant until well-browned and tender, 8 to 10 minutes. Stir often during the last half of cooking and reduce the heat as needed to keep the eggplant from burning. Transfer to a dish and set aside.
- In a small saucepan, bring the chicken stock to a simmer.
- Combine 2 tablespoons of oil, the shallots, garlic and anchovy in a 3-quart heavy-bottomed saucepan or skillet. Place over medium heat and stir to cook without coloring, about 2 minutes. Add the rice and 1 teaspoon salt, and stir with a wooden spoon until the rice is coated with the oil. Add the wine and Ishiri and bring to a boil over medium-high heat, stirring constantly until the rice absorbs the liquid.
- Ladle 1/2 cup of the simmering broth into the saucepan and stir until it is absorbed. Continue with the rest of the broth, adding 1/2 cup at a time and letting each addition be absorbed completely into the rice before adding more liquid. The constant stirring allows the rice to release its starch into the cooking liquid, resulting in the characteristic risotto creaminess. Count on approximately 20 to 25 minutes for the rice to be cooked al dente.
- Fold in the eggplant and cook until heated through, about 30 seconds. Add the mint, swirl in the butter and half the cheese, and season with the Suzu shellfish salt and the pepper. Spoon the risotto onto a warm platter or into individual bowls, sprinkle with the remaining pecorino and serve immediately.
Grilled Abura Age Panini
4 Abura Age pockets
3 tablespoons Kewpee mayonnaise
2 tablespoons Dijon mustard
2 cups baby arugula
4 slices good quality cured or smoked ham
2 Roma tomatoes, sliced and season with Suzu salt and freshly ground black pepper
4 slices gruyere cheese
1 small avocado, quartered and sliced
1. Preheat the broiler, and heat a grill pan on high heat on a burner.
2. Remove the abura age from the package. Without defrosting, place the abura age in the broiler and heat until defrosted and slightly puffed, turning over once while heating.
3. In a small bowl, combine the mayonnaise and mustard. Open one side of the abura age pocket, like a book. Spread both sides with the mustard mayonnaise mixture. Spread some of the arugula on one side of the pocket. Next lay a slice of ham on the arugula. Layer a few slices of tomato on the ham and top with one slice of the cheese. Finish with a few slices of avocado, a little more arugula, and carefully close the pocket, pressing gently to seal. Repeat with all the pockets and remaining ingredients.
4. Carefully grill the sandwiches on both sides and serve immediately.
Celery root-Maru Yubeshi Remoulade
10g rice vinegar
15g Dijon mustard
20g Kewpee mayonnaise
5g fresh lemon juice
5g Yuzu juice
6g prepared horseradish
300g celery root, cut into matchsticks or coarsely grated
20g Maruyubeshi, cut into julienne strips
- Combine the first six ingredients in a bowl and mix well. Add the celery root and maruyubeshi, season with the Suzu salt to taste and toss well to combine. Serve chilled.
Tuna Spoon Sushi
30g medium fregola, cooked and drained (not rinsed)
10g avocado, pureed
5g preserved lemon, finely chopped
8g extra-virgin olive oil
5g chives, finely snipped
Suzu green salt
Sushi grade Tuna, thinly sliced as for sushi
- Combine the cooked and cooled fregola with the avocado puree, olive oil and chives, and season with the Suzu green salt. Place a small amount of the mixture onto a small serving spoon and top with a slice of tuna. Brush the tuna with some olive oil, top with chives and the preserved lemon. Season the tuna with Suzu green salt and serve.
Smoked Salmon, Pecorino, Shiso Crostino
4g avocado, quartered lengthwise and sliced thinly
1-2 leaves red or green shiso
5g sliced pecorino romano cheese
3-4g smoked salmon, sliced or crumbled
1g yuzu juice
Suzu pink shiso salt
- Cut the rustic bread into small crostini and toast in the oven or under the broiler.
- Spread the crostini with the mayonnaise. Place a few slices avocado on the bread and top with a shiso leaf.
- Next place a slice of pecorino cheese on the shiso. Top with the smoked salmon, chives, a splash of yuzu juice and a sprinkle of Suzu pink shiso salt.