Alaskan Salmon Nanban | James Beard Foundation
Pickled Pearl Onions:
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Cooking tools:
- Deep-fry thermometer
- Blender
- Food processor
- Spider strainer
- Pie dish
- Airtight container
- Pot
- Saucepan
- Sauce pot
- Saute pan
- Slotted spoon
- Serving platter
- Plate
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Peeler
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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