4 fluid ounces dark soy sauce
4 fluid ounces lemon juice
1 fluid ounce seasoned rice vinegar
1 teaspoon Tamari sauce
1 teaspoon mirin
1/2 inch piece grated fresh ginger
1/2 inch piece grated fresh galangal
1 piece lemon grass, bottom 3 inches only (tough outer layers removed and discarded), chopped finely
1/2 red chile pepper, seeds removed
1 1/2 inch (width) by 6 to 8 inches (length) strip of kelp, broken into small pieces
2 roots or 4 sprigs cilantro
Small bunch chives, chopped finely
4 tablespoons powdered wasabi mixed with a little mineral water to make a thick paste
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe Courtesy of James O'Shea, West Street Grill Trademark
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