Sumo Sampler Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and cut into 1.5-inch pieces. In a bowl combine 1/4 cup low-sodium soy sauce, 2 tbs mirin, 2 tbs brown sugar, grated ginger and minced garlic. Add the chicken, toss to coat, and marinate at room temperature for 15–20 minutes (or up to 2 hours refrigerated).

Cook chicken and finish sauce

Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat. Remove chicken from marinade (reserve marinade). Sear chicken pieces in batches without crowding, 3–4 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Transfer cooked chicken to a plate. Reduce heat to medium, add the reserved marinade to the pan and bring to a simmer. Mix 1 tsp cornstarch with 1 tbs water to make a slurry; whisk into the simmering sauce until thickened (about 1 minute). Return chicken to the pan and toss to glaze. Garnish with sliced green onions and sesame seeds.

Bring the sirloin to room temperature for 20 minutes. Pat dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a small cast-iron skillet or heavy pan over high heat until very hot. Add 1 tsp olive oil. Sear the steak 2–3 minutes per side for medium-rare (adjust time for thickness and preferred doneness). During the last 30–45 seconds, add 1 tablespoon butter, the smashed garlic clove and a sprig of thyme; tilt the pan and spoon the melted butter over the steak (baste) to finish. Transfer to a cutting board, rest 5 minutes, then slice thinly against the grain.

Prepare lobster tail

Using kitchen shears, cut down the top shell of the lobster tail lengthwise without cutting the meat. Pry the shell open slightly and lift the meat, resting it atop the shell. Pat dry, brush lightly with 1/2 tablespoon melted butter, and sprinkle a pinch of paprika and 1/4 tsp kosher salt. Broil or sear: for broiling, place under a hot broiler 4–6 inches from heat for 6–8 minutes until opaque; for pan-searing, heat 1 tsp olive oil in a skillet and sear meat-side down 2–3 minutes, then flip briefly until cooked through. Internal temp should reach 140–145°F.

Cook shrimp and scallops

Pat shrimp and scallops dry and season with remaining salt and pepper and a light dusting of paprika. In a skillet over medium-high heat melt 2 tbs butter. Add 1 tsp minced garlic and cook 15–20 seconds until fragrant. Add scallops first, searing 1.5–2 minutes per side until nicely browned and just opaque in the center. Remove scallops and keep warm. Add shrimp to the same pan and cook 1–2 minutes per side until pink and opaque. Return scallops to pan, add 1 tbs fresh lemon juice, toss briefly to coat. Sprinkle chopped parsley and remove from heat.

Arrange lobster tail, seared scallops and shrimp on a warm plate. Spoon any garlic-lemon butter from the pan over the seafood and serve with lemon wedges.

Warm 2 cups steamed rice and portion onto serving plates. Arrange teriyaki chicken, sliced sirloin and the seafood trio alongside the rice and 1 cup steamed mixed vegetables. Provide lemon wedges and optional extra soy sauce or teriyaki on the side. Serve immediately so all components are warm.