Chef Alan Wong’s Hokkaido Salmon Ikura Ozoni Recipe | ChefZone

Name: Chef Alan Wong’s Hokkaido Salmon Ikura Ozoni Recipe | ChefZone
Ingredients: 3 oz Aysen Coho Salmon Filet Skin On (Item#: 455661 Freezer Door 13); 2 T HPC Foods Ikura (Item#: 456228 Freezer Door 15); 1 T Daikon Oroshi with Wasabi Paste (see sub recipe); 2 pc Sato Grilled Kirimochi Rectangles (Item#: 422541 Front Entrance); 2 inch pc Spinach Ohitashi, approx. Dime Size Diameter (see sub recipe); 2 pc Pierport PDTO 16/20 Shrimp, Hot Water Blanched (Item#: 195142 Freezer Door 2); 2 T Mustard Cabbage Quick Tsukemono (see sub recipe); 1 Hydrated Family Foods Dried Shiitake Mushroom, cut in half (Item#: 73198 Aisle 4); 10-12 oz Ozoni Broth (see sub recipe)

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Hokkaido Salmon Ikura Ozoni Recipe by Chef Alan Wong Serves 1 portion Ingredients 3 oz Aysen Coho Salmon Filet Skin On (Item#: 455661 Freezer Door 13) (see sub

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Ingredients

3 oz Aysen Coho Salmon Filet Skin On (Item#: 455661 Freezer Door 13)
2 T HPC Foods Ikura (Item#: 456228 Freezer Door 15)
1 T Daikon Oroshi with Wasabi Paste (see sub recipe)
2 pc Sato Grilled Kirimochi Rectangles (Item#: 422541 Front Entrance)
2 inch pc Spinach Ohitashi, approx. Dime Size Diameter (see sub recipe)
2 pc Pierport PDTO 16/20 Shrimp, Hot Water Blanched (Item#: 195142 Freezer Door 2)
2 T Mustard Cabbage Quick Tsukemono (see sub recipe)
1 Hydrated Family Foods Dried Shiitake Mushroom, cut in half (Item#: 73198 Aisle 4)
10-12 oz Ozoni Broth (see sub recipe)