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Slow Poached Togarashi Salmon for 6 With Kahuku

Marinade Ingredients
Extra Virgin Olive Oil 10 fl oz
Lemongrass- grated fine 1 tbsp
Ginger- grated fine 1 tbsp
Garlic- chopped fine 1 tbsp
Cilantro- chopped fine 2 tbsp

Combine all ingredients and reserve.
Togarashi Sugar Ingredients
Togarashi Seasoning 2 tsp
Brown Sugar 2 fl oz
Granulated Sugar 2 fl oz
Salt and Pepper pinch

Combine all ingredients and reserve.

Salmon Ingredients
Salmon Filet- 6-7 oz wt 6 each
Cryovac machine and bags
Fish Marinade 2 oz per portion
Cut cryovac bags large enough to fit your salmon filet. Place marinade and salmon into bag, seal and remove all air using the cryovac machine.
NOTE- A zip lock bag may be substituted, insure to use the freezer bags due to the increased bag thickness.
Lemongrass Beurre Blanc Ingredients
White Wine 2 cup
Champagne Vinegar 4 fl oz
Chopped Shallots 1 tbsp
Lemongrass Stalk- rough cut 1 stalk
Lemon Juice- from 1 lemon 1 each
Heavy Cream 1 cup
Unsalted Butter- Room temperature 1 pound
Salt to taste
White pepper to taste
Zest of lemon Reserve 1 each
Lemongrass- fine grate Reserve 1 stalk

Use a micro grater to zest rind of the lemon and 1 stalk of lemongrass, reserve.
Dice 1 peeled shallot & 1 stalk of lemongrass, reserve.
-In a saucepot over medium heat, combine white wine, champagne vinegar, chopped shallot, chopped lemongrass and juice of 1 lemon.
-Reduce by half. Add in cream and reduce over medium heat until the liquid thickens.
-Remove from heat and fold in tempered butter slowly.
-Season with salt, pepper, grated lemongrass and lemon zest.
Kahuku Sea Asparagus Hash Ingredients
Kahuku Sea Asparagus- 4 oz wt.
Okinawan Sweet Potato -
Cooked, Diced ½” 10 oz wt
Kahuku Corn, cut from husk 3 each ear
Red Bell Pepper- diced ½ " 2 each
Edamame (soy bean)- Shelled 10 oz wt
Garlic- Chopped 2 tsp
Olive Oil 2 fl oz
Vegetable Stock 2 fl oz
Salt & Pepper to taste
Use a sauté pan over medium heat & add in olive oil, garlic, and all vegetables. Sauté; add in vegetable stock, season with salt and pepper & center mix on each plate.
To Fire
Prepare salmon by marinating each filet with 2 fl. oz. of marinade and seal in cryovac bag.
Place sealed fish filet into a steamer or pot of simmering water.
Cook for 4-5 minutes, or until an internal
Temperature of 120 degrees is achieved.
Sprinkle the sugar crust on to the topside of the salmon filet, caramelize with torch or broiler.
Place onto prepared hash; circle the plate with the lemongrass Beurre blanc. 


Beef Seared Poke with Sea Asparagus

New York steak strips
Season with salt, brown sugar, togarashi seasoning and a touch of oil, marinate and sear fry in a pan.
Trim the fat and cut into cubes.

Watercress, chopped
Sea Asparagus, chopped
Maui onions, chopped
Cherry or grape tomatoes, chopped
Sesame seeds, toasted
Chives, chopped
Garlic, minced
Poke sauce (soy sauce, brown sugar, sesame oil, oyster sauce, salt & pepper)

In a separate pan, quickly stir fry watercress, sea asparagus add a little poke sauce to taste and toss into a bowl. Add Maui onions and cherry or grape tomatoes, then add toasted sesame seeds, chopped chives, a touch of garlic, and a sprinkle of furikake.
In a medium bowl, add the chopped steak cubes with the stir fry vegetables and poke sauce if needed.
Served the beef seared poke with sea asparagus on a plate with a touch of the chili pepper water foam.

Chili pepper water foam: (optional)
Soak gelatin sheets in water for 5 minutes.
In a pan, heat the chili pepper water, add a touch of cream and bring it to a boil.
Season with salt and white pepper.
Drain the gelatin sheets by gently sqeezing excess water with your hands and add it to the chili pepper water. Strain the mixture and add to the foamer and chill.