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Wasabi Sesame Pressed Ahi On A Chilled Taegu Soba Salad

8 ounces Ahi Steak
Salt & Pepper
2 tablespoons wasabi Paste
3 tablespoons Sesame Seeds
1 package Soba Noodles, cooked
1 ounce Tomato, julienne
1 ounce Cucumber, julienne
1/4 ounce Green Onions, chiffonade (cut in thin slivers)
Dressing: 1 cup soy sauce
1 cup Sugar
1 cup Mirin
1 tablespoon Dashi
1 teaspoon Ginger
Balsamic Vinegar Reduced

Season Ahi with salt & pepper. Spread a thin layer of wasabi paste on the top and bottom of the Ahi. Press sesame seeds onto all sides of the fish and sear outsides in a wok pan that is lightly coated with salad oil. Place soba noodles in a large bowl. Add tomatoes, cucumbers, green onions and dressing (adjusting the amount of balsamic vinegar to taste). Toss lightly. Transfer to a serving plate and top with sliced seared sesame Ahi.

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Crispy Snow Crab Won Ton Salad With Micro Greens

3 ounces Snow crab
1/4 cup Onions, chopped
1/4 cup Celery, chopped
Salt & Pepper
1 teaspoon Parmesan Cheese
2 teaspoons Mustard
Juice of 1/2 Lemon
6 Won Ton Wrappers
1/4 pound Micro Greens
1/2 pound Grilled Vegetables
4 Cherry Tomatoes, halved
3 cups Balsamic Vinegar, reduced by 3/4
Chiso Oil: 6 pieces Chiso leaves
1 teaspoon Garlic, minced
1 cup Salad Oil

In a mixing bowl, make filling by combining crab, onions, celery, salt, pepper, Parmesan cheese, mustard and lemon juice. Mix well. Place a small mound of the crab mixture in the center of the wonton wrapper. Wrap by folding over and sealing edges with a light film of water. Deep fry until golden brown. In a large salad bowl, add greens, grilled vegetables, balsamic vinegar and chiso oil. Toss lightly and season with salt and pepper to taste. Top salad with crab wontons and serve.