Taste of Thursday by Chef Alex Chen of Boulevard Kitchen & Oyster Bar
Citrus Cured Hamachi with Hearts of Palm, Crème Fraîche and Yuzu Vinaigrette Yields 2 servings Yuzu Vinaigrette 2 tbsp g Kikkoman Ponzu Sauce 2 tsp yuzu juice (available at Fujiya) 1 small shallot, diced Black Pepper 1 tbsp olive oil Mix all ingredients together in a mixing bowl. Ingredients: 1 cup kosher salt … Read more