Namban
Marinaded Mushroom Salad with Ponzu Vinaigrette
By Chef Gregg
Denter, The Oaks Restaurant, Carmel Valley Ranch,
Carmel, CA
Made
with:
Otatuku Ponzu
Sauce & Rice Wine Vinegar
Serves:
1
Marinated Mushroom Ingredients:
1
Portobella Mushroom
1 med Chanterelle Mushroom
2 oz Tatsoi
2 oz Napa Cabbage
1/2 oz. Diakon Sprouts
1/2 oz. Carrot, Shredded
1/2 oz. Red Endive
1 /4 tspn. Crushed Garlic
Ponzu
Vinaigrette:
1 med Egg White
1 tbls. Sesame oil
1 oz. Ponzu Sauce
1 oz. Rice WineVinegar
1 /4 tspn. Ginger
4 oz. Saffola Oil
1 tspn. Chive (chopped fine)
1 Carrot Flower
TT Salt and Pepper
As
Needed:
Wonton Strips (fried)
Method:
Marinate Mushrooms in Namban Vinegar and Garlic
for five minutes then grill to cook. Toss Tatsoi
and cabbage in vinaigrette then place on plate.
Cut mushrooms and arrange on plate. Garnish
with spouts, carrot and endive, Fried Wonton
Strips on top.
Ponzu
Vinaigrette:
Place all ingredients, except oils, in a metal
bowl and whisk together. Slowly add the oils
while continually whisking. Season with salt
and pepper to taste.
Other
Related Links:
www.otafukufoods.com
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