Sake Mignonette'
By Chef Jody Denton, Azie, San Francisco, CA

Ingredients:
1/3 cup Premium Sake
3 tbls. Champagne Vinegar
2 tbls. Lemon Juice
1 tbls. Soy
2 tbls. Shallots (finely minced)
Shiso Leaves (finely chopped)
1/4 tspn. Salt
1 tspn. Pickled Ginger (chopped)
1 tspn. Preserved Lemon (chopped)
? tspn. White Pepper (freshly ground)
1/2 tspn. Black Pepper (freshly ground)
1/2 tspn. Szechwan Peppercorns (freshly ground)
1/2 tspn. Coriander Seed (freshly ground)

Method:
1. Combine all ingredients and refrigerate for up to one week.

Recipe Picture:
Oysters on the half shell with Sake Mignonetté and fresh Topika Caviar.

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Grilled Baby Back Ribs with Green Onion, Chilies and Lime

Jasmine Tea Cure Salmon

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