Chirashi Nachos
Courtesy of Chef Ken Nguyen – Meal Set Bistro
INGREDIENTS
Nachos
6 round wonton wrappers, cut in half
Toppings
1/4 cup salmon, diced
1/4 cup red tuna, diced
1/4 cup butter fish (white tuna), diced
2 Tbsp Wakame seaweed salad – purchased
1/4 cup edamame beans
1/4 of avocado, diced
1/4 cup diced cucumbers
1/4 cup diced fresh mangoes
Garnish
4-5 slices mini sweet red peppers
5 -6 slices jalapeno peppers
1 Tbsp diced green onions
1 tsp sesame seeds
1 tsp (a generous pinch) julienned nori
2-3 sprigs fresh cilantro
Spicy Mayo
1/2 cup mayonnaise
2 Tbsp sriracha hot sauce
pinch of ground black pepper
Wasabi Mayo
1/2 cup mayo
1 Tbsp wasabi powder
Sweet Soy Sauce
1/2 cup soy sauce
1/2 cup white sugar
1/2 cup mirin
Heat over medium heat, until mixture is reduced to about 3/4 cup total.
METHOD
Nachos
1. Preheat oil to 350°.
2. Deep fry wontons for 1 minute – until lightly golden.
3. Cool on wire rack or bowl with paper towels to soak up excess oil.
4. Sprinkle all the toppings evenly over the wontons.
5. Drizzle the sauces over top.
6. Sprinkle garnishes to taste.
Sauces
1. Stir together all ingredients for flavoured mayos.
2. For sweet soy sauce, add ingredients to saucepan over medium heat, and simmer until mixture reduces in volume to about 3/4 cup total.
Yield: 1 serving