Chicken Salad with a Sweet Soy Mustard Dressing & Lobster Sashimi

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by Chef Andrew Nam, Stingray Sushi / Geisha A Go Go

azfamily.com

Posted on June 4, 2010 at 10:00 AM

Updated Friday, Jun 4 at 10:09 AM

6oz. poached chicken breast
julienne carrots
cucumber slices
radish sprouts
red onions
bean sprouts
dressing

Combine all ingredients a in a mixing bowl and toss well.

Sweet Soy Mustard Dressing
1/2 tbsp onion powder
1/2 tbsp garlic granulate
1/2 tbsp ginger, minced
1/2 cup ponzu sauce
1 tbsp sesame oil
1 tbsp sake
1 tbsp mirin
1/2 cup soy sauce
1/2 cup sweet hot mustard
black pepper to taste

Combine all ingredients and mix well.

Lobster Sashimi
lobster tail 5-6 oz.
garlic, minced
scallions, minced
ginger, minced
sesame oil/ olive oil mixture, heated
yuzu sauce

Quickly poach lobster tail in boiling water to firm up meat.  Remove from boiling water and chill in ice bath to stop cooking process.  Cut thinly sliced pieces of lobster meat and arrange neatly on  plate.  Drizzle on top the yuzu sauce and then spread around the scallions, ginger and garlic.  In a saute pan heat up the olive oil and sesame oil mixture.  Once heated, drizzle mixture on top to sear the lobster tail.

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