Alaskan Salmon Nanban Recipe | James Beard Foundation
Ingredients Pickled Pearl Onions: - 2 cups sushi vinegar - 4 pearl onions Persimmon–Kabocha Purée: - Half of a kabocha squash, cut into 1-inch pieces - 2
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Cooking tools:
- Deep-fry thermometer
- Blender
- Food processor
- Spider strainer
- Pie dish
- Dutch oven
- Saute pan
- Saucepan
- Pot
- Stove
- Airtight container
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Slotted spoon
Ingredients
- 2 cups sushi vinegar
- 4 pearl onions
- Half of a kabocha squash, cut into 1-inch pieces
- 2 persimmons
- 4 cups dashi
- 1/4 cup white soy sauce
- 1/2 brick silken tofu
- 1 cup cream
- 1 stick butter
- 1 cup sugar
- 3/4 cup soy sauce
- 3/4 cup vinegar
- 1/3 cup dashi
- 1 teaspoon ginger
- 1 green onion
- Potato starch (just enough to lightly coat the salmon)
- 8 ounces salmon, cut into 1-inch cubes
- 1 gallon soybean oil, for frying
- 4 eggplant, cut into 1-inch pieces
- Micro-cilantro, to garnish
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