Recipes

Seafood Salad with Three Condiments

The gochujang-sesame dressing and fresh herbs find balance in Senju Ginjo's clean, dry profile.

Seafood Salad with Three Condiments

Ingredients (serves 2)

  • 2 oz sashimi-grade tuna, sliced
  • 6 pieces sushi-grade shrimp
  • 8 boiled firefly squid
  • 1/2 Japanese leek (shallot), julienned
  • 0.5 oz fresh ginger, julienned
  • 5 shiso leaves, julienned
  • 5 okra, boiled and sliced into 1 cm rounds
  • 1 teaspoon dried wakame seaweed, rehydrated
  • 3 Japanese ginger (myoga), julienned
  • 1 egg yolk

Dressing

  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons mirin
  • 1 tablespoon sesame oil
  • 2 teaspoons gochujang
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon ground sansho (Japanese pepper)

Directions

  1. Step 1

    Slice the tuna into sashimi pieces. Remove the eyes, beak, and spine from the firefly squid using tweezers. Cut the leek into 1.5 to 2-inch pieces, remove the core, and julienne the outer layers. Julienne the ginger, myoga, and shiso, then rinse gently under cold water. Rehydrate the wakame in water. Boil the okra in salted water and slice into 1 cm rounds.

  2. Step 2

    Combine all dressing ingredients in a bowl and mix well.

  3. Step 3

    Arrange the salad components on a plate, place the egg yolk in the center, sprinkle with white sesame, and serve with the dressing on the side or drizzled over.

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