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Grilled oregon chinook In matsutake ginger broth
FOOD NETWORK UK30Ingredients
60Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 onion (large, peeled and chopped)
- 3 sticks celery (chopped)
- 2.2 liters water
- 20 cms konbu (piece)
- 250 mL tamari (or shoyu)
- 110 grams fresh ginger root (sliced)
- 1 tsp. chilli paste
- 125 mL rice wine vinegar
- 2 Tbsp. sugar
- 25 grams bonito (katsuo, shavings)
- 5 Tbsp. rice wine vinegar
- 5 Tbsp. sugar
- 4 tsp. sea salt
- 750 grams short grain rice (washed)
- 1 liter water
- 20 cms konbu (piece)
- 55 grams fresh ginger root (peeled and sliced)
- 65 mL tamari (or shoyu, Japanese soy sauce)
- 1 Tbsp. chilli paste
- 2 Tbsp. lemon zest
- 1/2 Tbsp. sugar
- 1,050 grams wild salmon (portions)
- 30 mL vegetable oil
- 150 grams carrots (julienned)
- 100 grams leeks (cleaned and diced)
- 100 grams spring onions (julienned)
- broth (Seasoned, recipe follows)
- rice cakes (Sticky, recipe follows)
- 175 grams mushrooms (matsutake, grilled and sliced)
- 1 Tbsp. toasted sesame seeds
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