FINAL 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.