Adachi Restaurant in Birmingham is serving up a new style of Sashimi dishes and other fresh food selections.
Chef Lloyd Roberts and Bar Manager Kayla LeRoy stopped by the Fox2 News studios Saturday morning to showcase a few of them and to share the following recipes.
Follow along with the video above and click here for more information.
King Ora Salmon New Style
3-4 oz Thinly Salmon
3 TBSP Soy Ginger (recipe to follow)
1 TSBP Carrot & Zucchini (recipe to follow)
1 Thyme Infused Cherry Tomato (recipe to follow)
1TSP Kizami Wasabi
Garnish Micro Rainbow
3oz Fresh ginger Peel
3oz Pickled Ginger
6FLoz Rice Vinegar
7FLoz Soy Sauce
½ Cup Sugar
1 Cup Grape seed Oil
To Make the dressing peel the ginger and cut into cubes, place the fresh ginger, pickled ginger sugar, soy sauce and rice vinegar in a blender. Blend until very smooth, slowly drizzle the grape seed oil in to blender with the motor running. Pour into a clean container and hold in the refrigerator until later.
2/3 cup fresh lemon juice
1/3 cup fresh lime juice
1/4 cup rice vinegar
1 cup good-quality soy sauce.
1/4 cup mirin
In a bowl, combine all ingredients and mix well.
Just before using, you might add a small squeeze of fresh lemon or lime juice.
Covered and refrigerated, ponzu will keep for at least several days
Wash and dice zucchini and carrot same size.
Cut small Dice of the shallots
Create an ice bath with water and ice
Get a medium sauce pan with water and salt and bring to a boil
Blanch the zucchini for 15 second, put in an ice bath immediately
Remove from water and place in a clean bowl
Blanch carrots for 20 second, they should still have a crunch, place in an ice bath immediately
Combine carrot, zucchini, shallots with ponzu mix well and place container refrigerator until later.
1 ½ Cups Rice Vinegar
½ Cups Sugar
1/3 Cup Salt
Take a clean stock pot combine rice vinegar, sugar and salt
Place the stock over medium heat and let rice vinegar, sugar and salt slowly dissolve DO NOT LET THE LIQUID BOIL
Create an ice bath using ice and water cool down, place in a clean container refrigerator until later.
Thyme Infused Cherry Tomato
1 Cup Pickling Liquid
3 sprigs Thyme
10 pieces Cherry Tomato
Place a small sauce pan with water over medium heat and bring to a boil.
While the water is coming up to a boil mark a X in the bottom of the cherry tomato, place them in the boiling water for about 20 to 30 second.
Remove from the hot water and place in cold water, peel the skin of the tomato and place in a clean bowl. Bring the pickling solution to a boil and add the thyme to it.
Let stand for 10 to 15 minutes, add the tomatoes to the liquid and let stand for 30 minutes. Place in a clean container refrigerator until later.