FINAL FW Tasting Notes v2

FW Tasting Notes v2

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So I have some [UNKNOWN], some vegetable oil sort of on the stove here getting hot. And, some cellophane noodles. Lately I've been really doing a lot with these, with the family in broth and different dishes and we're just gonna sort of fry these up real quick. [LAUGH] Yeah they really puff up in the oil. All right so we're gonna take those out. And then of course, as I've said a million times, when anything that you wanna fry. What we wanna do is season with a little bit of salt, maybe some sea salt. And maybe just a little bit of pepper. And then of course what we wanna do is we wanna take a little sesame oil. Just sort of a light drizzle. We don't want it to be too sesame but we want just enough of that wonderful flavor that it has. So, now we have that. I've like blip that is myself and Jalapeno. Sliced very very thin. And now, how do we get this intense flavor of yuzu ponzu, which is sort of a citrus-flavored soy sauce, if you will? We're gonna take this ponzu, and I'm gonna take some real sushi-grade tuna, okay the steak of the sea And I wanna just sort of marinate as much as I can so just like kinda get that flavor of the Yuzu Ponzu on that tuna. This works well with any kind of great fresh fish, take a little A bit of the bibb lettuce and we take a little bit of the sesame noodles. And then what we're going to do is we're just take now nice, and let it be wet, just let it go on there wet. Okay now we're ready to finish this up. And what we're going to do is just this. We're going to have a little Sirachi. A little asian hot sauce, chili sauce right on there. ANd what we want to do is have a little this thin slice of Jalapeno. So you get a little bit of the heat, and then you get a little bit of the citrus. And then for me, that really finishes it up, is just to have a little bit of cilantro. So now we go back for some of that Yuzu Ponzu. [LAUGH] [SOUND] And there you have it. [APPLAUSE]
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FINAL FW Tasting Notes v2