Hamachi Sashimi And Buckwheat Soba Salad With Ponzu Vinaigrette Recipes

NEW STYLE HAMACHI SASHIMI WITH CURRY OIL

Steps:

• Wrap each 2-ounce piece of fish in plastic wrap and pound flat using the bottom of a saute pan. Lay each plate with the carpaccio. Sprinkle with chives, a pinch of salt and black pepper. Drizzle a little soy syrup.
• In a small saute pan, heat the curry oil very hot. Add the ginger to the pan. Immediately spoon on 1 tablespoon per plate of the hot oil. The fish should sizzle where the oil hits. Serve at once.
• Combine all ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 per cent reduction. Let cool.

HAMACHI SASHIMI AND BUCKWHEAT SOBA SALAD WITH PONZU VINAIGRETTE

Steps:

• Boil the soba noodles in boiling water until cooked, then transfer to ice water and drain. Set aside.
• Lay a base of shredded cabbage in 4 serving dishes. Spread a bundle of soba noodles over cabbage. Drizzle Vinaigrette over noodles. Alternate 4 to 5 slices of hamachi sashimi with cucumber and fan out on noodles. Drizzle more Vinaigrette over sashimi. Garnish with ikura, pickled ginger and kaiware sprouts. Serve cold.
• Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve.

COLD ASIAN NOODLE SALAD WITH PONZU VINAIGRETTE

Steps:

• Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 5 minutes or until done. Remove from heat. Cook noodles according to package instructions, omitting salt and fat. Drain; rinse under cold water. Drain well. Combine noodles, haricots verts, mushrooms, onion, carrots, and shrimp in a large bowl. Combine ponzu and oil in a small bowl, stirring with a whisk. Add oil mixture to noodle mixture; toss gently to coat noodles. Add sesame seeds, tossing gently to combine. Cover and chill 45 minutes, stirring occasionally. Yield: 4 servings (serving size: 1 1/2 cups) NUTRITION PER SERVING CALORIES 316(27% from fat); FAT 9.5g (sat 1.4g,mono 3.2g,poly 4.1g); PROTEIN 18.4g; CHOLESTEROL 86mg; CALCIUM 60mg; SODIUM 795mg; FIBER 1.7g; IRON 2.4mg; CARBOHYDRATE 40.1g