Chef Giuseppe Tentori, BOKA, Chicago Yield: 6 servings. 12 oz. hamachi, sliced Wasabi Pea Puree: 1 oz. wasabi paste 1 oz. extra virgin olive oil 8 oz. English peas 1 oz. bottled water to taste, salt and pepper Dashi Jelly: 8 oz. dashi broth 4 sheets gelatin Daikon Salad: 1⁄2 cup soy sauce 1 cup bottled water 1 oz. kelp 1 oz. Thai chile, minced 1⁄2 stick lemon grass, whole 1⁄2 oz. ginger, whole 6 oz. daikon, julienned For wasabi-pea puree: Blanch peas and then blend with all other ...
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