Ingredients 所需材料

For grating

230g (1) daikon radish

230克 (1) 白萝卜

84g (1) carrot

84克 (1) 胡萝卜

For the dressing

100g plum sauce

100克 酸梅酱

80g honey

80克 蜜糖

20g Japanese soy sauce/shoyu

20克 日式酱油

13g extra virgin olive oil

13克 特级初榨橄榄油

1 tsp lemon zest (yellow part only), about ½ a lemon

1 茶匙 柠檬皮 (仅黄色部分), 大约½柠檬

35g lemon juice

35克 柠檬汁

Readymade items

250g sushi grade salmon

250克 三文鱼

250g peeled & cooked crab legs (Kanifumi crab sticks or regular crab sticks)

250克去皮煮熟的蟹脚 (可使用蟹柳棒)

1kg (1) pomelo

1公斤 (1粒) 柚子

312g (1 can) mandarin oranges

312克 (一罐) 碰柑

100g cooked Japanese baby octopus (chuka idako)

100克 日式即食风味小章鱼 (chuka idako)

100g Japanese seaweed salad (chuka wakame)

100克 日式风味海藻 (chuka wakame)

150g wasabi coated peanuts

150克 芥末味花生 (可依据自己喜好替换)

100g roasted almonds

100克 烤杏仁

100g roasted cashews

100克 烤腰豆

For the crackers

15 sheets gyoza skin

15张 饺子皮

Cooking oil

食用油

3g (½ tsp) sea salt

3克 (½ 茶匙) 海盐

Garnishing

2g (½ tsp) five spice powder

2克 (½ 茶匙) 五香粉

15g white sesame seeds

15克 白芝麻

28g (2 tbsp) extra virgin olive oil

28克 (2 汤匙) 特级初榨橄榄油

50g (½) lime

50克 (½) 酸柑

Instructions 做法

Peel daikon radish and chop off both ends. Do the same with the carrots.

白萝卜和胡萝卜去皮及去掉两端,取中间段。

Prepare an iced water bath in a large bowl.

准备一碗冰水。

Use the mandolin to slice your carrot and daikon radish.

利用刨丝器具将白萝卜和胡萝卜刨成丝。

Once you’re done slicing the radish and carrot, put the lot inside the water bath (it’s fine if the ice has melted) and the strands will naturally separate. There may be a few stubborn ones, so gently agitate the water with your fingers to spread the remaining radish strands.

将白萝卜和胡萝卜刨丝后放入冰水中并使用手指轻轻拨开使萝卜丝散开。

Crazy delicious dressing 酱料制作

To make the dressing, add plum and shoyu sauce in a bowl and stir to mix thoroughly.

在碗里加入酸梅酱和日式酱油,搅拌均匀。

Next, add olive oil and stir through. This thins the sauce.

接着加入橄榄油搅拌均匀使酱料变稀。

Add lemon zest and lemon juice and stir to combine. Have a taste. Your dressing should be tangy and sweet and make you want to lick the spoon. Different types of honey and lemons have different levels of sweetness and tartness, so feel free to add a little bit more of each until you get a flavour you really like. However, it’s important to keep the flavours balanced so it complements the rest of your yee sang ingredients.

加入柠檬皮和柠檬汁并搅拌混合,期间可尝试并依据个人口味调整甜度和酸度。

Serve dressing in a bowl or small jug.

将酱料放在小碗或小容器里。

 

Putting the crunch in Yee Sang 鱼生里的薄脆

Slice gyoza sheets into 6 segments. You can stack a few sheets and slice them together.

将架子皮切成6段。可以同时堆叠几张并将它们切成薄片。

Fill a small pot with cooking oil about 2.5cm in depth and place it on your rangetop over high heat.

拿一个小锅倒入约2.5厘米深的食用油,并将它放在高温的炉灶上。

Once oil is hot enough for frying, about 185°C, test with one piece of cut gyoza. Drop it into the hot oil. If it rises quickly and starts to crisp up, your oil is hot enough. If it doesn’t, let your oil heat for a few more minutes.

将油加热至185°C的温度;可用一块切好的饺子皮测试油温是否足够,如饺子皮迅速上升并开始变脆表示油温已经适合,如果没有的话再继续加热几分钟。

Fry gyoza sheets in two or three batches. You’ll want a crunchy cracker that puffs up slightly and is a lovely golden brown in colour. It takes only about 1 minute or so.

将饺子皮分批油炸至金黄色。

Transfer cooked gyoza to a colander and sprinkle with sea salt. Shake to distribute salt evenly.

将油炸好的饺子皮用滤网滤干多余的油分并均匀撒上海盐备用。

 

Toasting sesame seeds

Heat a heavy bottomed pan on high heat and add sesame seeds.

用大火加热锅底后加入白芝麻。

Toast until light brown. Don’t forget to continuously stir or shake the seeds so it doesn’t burn.

将白芝麻烤至金黄色,期间别忘了要一直翻炒以免烧焦了。

 

Prepping the main ingredients

Peel pomelo and cut into segments, removing all the white parts.Break your pomelo flesh into bite-sized chunks.

将柚子去皮以及去掉所有白色部分,切块备用。

Cut cooked crab in half on the bias (horizontally).

将蟹柳斜切备用。

Slice octopus in half lengthwise, cutting from the head to the tentacles.

日式风味小章鱼切半备用。

Remove the salmon skin,slice as thinly or thickly as you like, but since you’re making this at home, thicker slices add more texture and gives you a much better bite.

三文鱼去皮,并依据个人喜好切成薄片,较厚的切片咬起来更可以增加口感。

 

Assembly 摆盘

When you’re ready to assemble your yee sang, drain daikon radish and carrot strands. Shake to remove excess water.Get a big plate out. It must be round.Mentally divide your plate into the segments as per the image below.

当你已经准备好摆盘时,请将萝卜丝沥干水份。拿出一个大圆盘,按照以下的图片将盘子分成几部分。

Grab a fistful (or more) of radish and carrot strands and shape them into a mountain – you’ll want more radish with just a bit of carrot for colour.Place it in the middle of the plate.

抓住一小撮 (或更多) 白萝卜和胡萝卜丝,然后将它们塑造成山形放在盘子中间。

Place almonds in one of the funnel segments, then skip two segments and place cashews. Finally, skip another two segments and place wasabi peanuts.

将杏仁放在盘中的其中一段,然后跳过两段再放腰豆,之后再跳过两段再放入芥末花生。

Place the rest of your main ingredients – pomelo, orange, seaweed, crab legs, chuka idako and salmon – in the rest of the empty funnels. For visual pleasure, arrange ingredients next to another of a contrasting colour (as much as possible).

将其余的主要食材-柚子、碰柑、日式风味海藻、日式风味小章鱼和三文鱼放入盘子里。为了获得视觉上的效果,尽可能将配料与另一种具有对比颜色的配料并排放置。

Finally, place a generous amount of gyoza crackers in a nice ring all around the radish. Your yee sang is ready to serve!

最后,把饺子皮油炸成的薄脆围着萝卜丝摆放。一盘鱼生已经完成!

Serve together with the dressing made earlier and your plate of yee sang.

淋上先前制作的酱料。

Sprinkle toasted sesame seeds all over the prepared plate of yee sang. Then sprinkle five spice powder. Next, drizzle olive oil, followed by the dressing. Finally, squeeze lime over the salmon.

撒上烤好的芝麻,再撒上五香粉,之后淋上橄榄油调味。

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