Grilled King Salmon

Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries

Chef David Yoshimura of Nisei | San Francisco

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Adapted by StarChefs | october 2022

INGREDIENTS:

Umeboshi-Cherry Sauce:
Yield: 4 servings
50 grams umeboshi
100 grams dashi
25 grams burnt honey
25 grams mirin
25 grams koikuchi soy sauce
4 black cherries, pitted
113 grams butter, cold

 Burdock:
Yield: 8 servings
200 grams dashi
100 grams koikuchi
75 grams mirin
50 grams sugar
50 grams black vinegar
1 burdock root, shaved into thin strips

 To Assemble and Serve:
1 salmon filet, dry-aged 3 days
All-purpose flour
Sparkling water
Oil for frying
Quartered grilled cherries
Micro shiso
Sakura denbu

METHOD:

For the Umeboshi-Cherry Sauce:
In a small pot over medium heat, mix to combine umeboshi, dashi, honey, mirin, koikuchi, and black cherries. Heat  until warm. Transfer to a Vitamix blender. On high speed, blend until smooth. While continuing to blend, add butter and emulsify. Keep warm.

 For the Burdock:
In a pot over low heat, mix to combine dashi, koikuchi, mirin, sugar, and vinegar. Add burdock root and braise for 1 hour. Strain the burdock. Evenly split the burdock into 8 portions. Reserve.

 To Assemble and Serve:
Prepare and heat a binchotan. Add salmon skin-side down and grill. Remove from heat and set aside. In a small mixing bowl, mix to combine equal parts flour and sparkling water. Dip 1 portion Burdock in the batter to lightly coat. In a small pot, heat enough oil to 350°F. Add Burdock and fry until golden brown. Remove from oil and set aside. On a serving plate, place 1 ounce Umeboshi-Cherry Sauce. Place the grilled salmon directly over the Umeboshi-Cherry Sauce. Top with the Fried Burdock. Garnish with cherries, shiso, and denbu.

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