White Asparagus with wasabi salsa

By June 27, 2014Uncategorized

Dishes: White Asparagus with wasabi salsa

Chef: Min Kim from The Star, Sokyo restaurant

Ingredients

  • 6 pieces White Asparagus
  • 20gm Baby Capers
  • 40gm Fresh Garlic
  • 50gm Brown Onion
  • 50gm Pickled Wasabi Roots
  • 10gm Baby Mache
  • 1/4 cup Olive Oil
  • 15gm Grape Seed Oil
  • 10ml Lemon Juice
  • 50ml Yuzu juice
  • 100ml Japanese soy sauce
  • 10ml Rice Vinegar
  • Edible flowers to garnish

 

Method

  1. To make the salsa, finely chop the onion, garlic (10g only) and pickled wasabi roots and then mix them together with the lemon juice and grape seed oil. Finish with a little bit of salt to season.
  2. Preheat the oven to 200°C.
  3. Place the white asparagus on a baking tray and season well with salt and black pepper and olive oil.
  4. Roast them in the oven for 6~7 mins or until al Dante.
  5. Put aside the asparagus to rest, Slice the rest of the garlic into a thin slices. Heat the oil in a large frypan over medium heat and then fry the garlic until golden brown and crispy. Season with salt.
  6. Mix the soy sauce, yuzu juice and the vinegar together to make a Yuzu soy dressing.
  7. Cut the asparagus into 3 and then stack them on top of each other.
  8. Put the wasabi salsa which you’ve made previously on top of the asparagus and then baby capers on the salsa mix.
  9. Sprinkle some garlic chip on top and then dress it well with the Yuzu soy dressing.
  10. Finish with the Micro Mache and some edible flowers to garnish.

 

Sokyo is a celebrated Japanese restaurant at The Star in Sydney, NSW, featuring the kitchen artistry of Chefs Min Kim and Chase Kojima. Sokyo introduces Sydney denizens to a new age of Japanese dining. Traditional Japanese dishes in bold and complex flavours characterise the menu. In the elegant surrounds of The Darling hotel, it allows you to choose-your-own-adventure through modern Japanese cuisine. The food is complemented by a wide selection of wine, sake and Japanese beer.