From: Chef Ting Yen, Oishii Restaurant, Boston. Yield: 12 servings. 6 cups red wine 4 whole lemons, sliced 2 Tbsp. green tea leaves ¼ cup fresh gingerroot, sliced 20 dried plums 1 cup honey 1 cup granulated sugar 20 whole strawberries 5 fresh pears, medium size ½ lb. Wagyu beef, thinly sliced 2 Tbsp. low-sodium soy sauce 5 sheets roasted nori (dried seaweed) 6 cups prepared sushi rice to taste, fleur de sel For wine-poached pears: Add red wine to a ...
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