Iron Chef Recipes - Morimoto

Discussion in 'Recipes' started by Bengal B, Apr 28, 2004.

  1. Bengal B

    Bengal B Founding Member

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    Zensai Sakizuke (Serves 2)

    directions

    For the ceviche: Mix together all of the ingredients and marinate for 2 hours in the refrigerator.

    For the salsa verde: Puree all the ingredients together and season.

    For the sauces: Combine all the ingredients of each recipe respectively and reserve.

    For the guacamole: Mix all the ingredients together except for the lobster tail.

    For the sashimi: Blanch the lobster in dashi and cool. Wrap the lobster with a komatsuna leaf. Grate some fresh wasabi.

    For the lobster inkonbu: Soak the konbu in water until softened. Wrap the lobster in the konbu and refrigerate for 3 hours. Serve with shaved karasumi.

    For the onigara yaki: Mix the oil and soy sauce together. Brush the lobster with this mixture and season. Cook under a hot broiler to desired doneness.

    To serve: Arrange on a large platter from the top left to right: the salsa; sashimi with fresh wasabi; soy sauce mixture; onigara yaki with yuzu; and salsa verde. On the bottom half, from left to right: the lobster with konbu; Thai chili sauce; lobster with guacamole; sesame sauce and ceviche with a "Johnny-jump up" blossom.

    Champagne Schramsberg Sonoma, California 1997



    ingredientsFor the ceviche:2 ounces lobster meat, minced1 tablespoon Champagne vinegar1 teaspoon red chili sauce1/2 teaspoon soy sauce1 tablespoon canola oil1/2 small onion, peeled and minced1/4 bunch chopped cilantroFor the salsa verde:1/4 bunch basil leaves, blanched2 tablespoons extra virgin olive oil1 clove garlic, peeled and minced1 teaspoon light soy sauce1 teaspoon yuzu * juiceSalt and pepper to tasteFor the salsa:2 tablespoons rice wine vinegar1 tablespoon white wine vinegar1/4 small onion, peeled and minced1/4 tomato, peeled, seeded, and mincedZest and juice of 1/2 orange1 1/2 teaspoon tobanjan **Salt and pepper to tasteFor the soy sauce:1 tablespoon soy sauce1 tablespoon dashi brothFor the sesame sauce:2 tablespoons dashi broth2 tablespoons soy sauce2 tablespoons rice vinegar2 tablespoons sesame seeds1/2 clove garlic, peeled and minced1/4 inch piece ginger, peeled and minced1/4 small onion, peeled and mincedFor the Thai chili sauce:1/2 small Thai bird chili, minced2 tablespoons soy sauce1 teaspoon fish sauce2 sprigs cilantro, stemmedand mincedFor the guacamole:1/2 avocado, peeled, pitted, and diced1 small garlic clove, peeled and minced1 teaspoon yuzu * juice1/2 jalapeno, seeded and mincedSoy sauce to taste1/4 tail of lobster, cookedFor the lobster in konbu:2 ounches lobster meat1 small piece konbu ***Shaved karasumi ****For the sashimi:2 ounces lobster meat, sliced thin1 komatsuna leaf *****Fresh wasabi, peeled and gratedFor the onigara yaki:1 tablespoon vegetable oil2 tablespoons soy sauce1 small lobster tail, cut in halfSalt, pepper and shichimitogarashi ****** to tasteFor the garnish:SeaweedJohnny-Jump upsAssorted rice and dried soybeans* Yuzu is a unique citrus fruit in Japan. Yuzu juice is available inJapanese markets** Tobanjan is spicy miso paste. Available in Japanese markets.*** Konbu is dried kelp. Available in Asian markets.**** Karasumi are dried mullet eggs, also known as bottarga. Availablein Japanese and Italian markets.***** Komatsuna is a leafy green vegetable, similar to spinach.Available in Japanese markets.****** Shichimi togarashi is a 7-spice mixture sold in Japanese markets
     

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