market vegetable

Walu walu is a type of dish featuring escolar, a rich and buttery fish, often prepared with various seasonings and accompaniments. This version includes myoga, candied citrus peel, and ponzu sauce, giving it a unique Japanese flavor profile that enhances the fish's natural richness. Here's how to make it at home.

walu walu

shime saba ‡

fish sauce caramel, chimichurri, market peppers

san francisco black cod

hotate maki ‡

maine lobster

sake aji verde maki ‡

thinly sliced flounder, candied quinoa, olive oil

hirame usuzukuri ‡

roasted cauliflower

cilantro granita, pineapple, honey crumble

jasmine cream

pickled cucumber, cilantro, avocado, soy aioli

softshell crab

seasonal mushroom, koshihikari rice, egg yolk, black vinegar

kinoko nabe ‡

hamachi ‡

boquerones ‡

pork belly katsu, pickled cucumber, fried egg miso

ham and eggs

potato pave, summer peas, black garlic beurre rouge

shinshu A5 wagyu ‡

cashew furikake, shiso, thai chili, green apple zu

coral trout kombujime ‡

bluefin tuna, strawberry, miso, crispy potato

akami crudo ‡

cashew miso, koji curry, sunchoke furikake

grilled squash

hot rock ‡

kaluga gunkan ‡

pork belly

sake ‡

Wash and chop all the vegetables into bite-sized pieces.

Prep the Vegetables

In a small bowl, mix together the Szechuan soy sauce, black vinegar, chili crisp, sesame oil, minced garlic, and minced ginger.

Prepare the Sauce

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the vegetables and stir-fry for about 5-7 minutes until they are tender-crisp.

Stir-Fry the Vegetables

Pour the sauce over the stir-fried vegetables and toss to coat evenly. Cook for an additional 2-3 minutes.

Add Sauce

Season with salt to taste, serve hot as a side dish or over rice.

Season and Serve

Broccoli florets

Carrot, sliced

Red bell pepper, sliced

Snow peas

Zucchini, sliced

Szechuan soy sauce

Black vinegar

Chili crisp

Sesame oil

Garlic, minced

Ginger, minced

Salt

oak-grilled escolar, myoga, candied citrus, ponzu

Preheat your grill to medium-high heat. Rub the escolar fillet with olive oil, salt, and black pepper.

Prep the Escolar

Place the escolar on the grill and cook for about 4-5 minutes per side, or until the fish is cooked through and has nice grill marks.

Grill the Escolar

While the fish is grilling, thinly slice the myoga and set aside.

Prepare the Myoga

Once the escolar is cooked, remove it from the grill and let it rest for a couple of minutes. Slice the fish into portions and arrange on a plate.

Plate the Dish

Top the escolar with the sliced myoga, candied citrus peel, and drizzle with ponzu sauce before serving.

Add Toppings

Escolar fillet

Myoga (Japanese ginger)

Candied citrus peel

Ponzu sauce

Olive oil

Black pepper

Start by cleaning the Norwegian mackerel. Remove the guts and head, then rinse the fish under cold water. Pat dry with paper towels.

Prepare the Mackerel

Rub the salt all over the mackerel, ensuring that it is evenly coated. Place it in a shallow dish and cover it with plastic wrap. Let it sit in the refrigerator for 2 hours.

Salt the Fish

In a bowl, combine the rice vinegar, sugar, and mirin. Stir until the sugar is dissolved.

Make the Marinade

After 2 hours, remove the mackerel from the refrigerator. Rinse off the salt under cold water and pat dry with paper towels.

Rinse and Dry

Place the mackerel in a shallow dish and pour the marinade over the fish. Add the sliced ginger on top. Cover and refrigerate for at least 12 hours, preferably 24 hours.

Marinate the Fish

Once marinated, remove the mackerel from the marinade and slice it thinly against the grain. Serve with wasabi and soy sauce on the side.

Slice and Serve

Norwegian mackerel (fresh)

Rice vinegar

Sugar

Mirin

Ginger (sliced)

Wasabi (optional)

Soy sauce (for serving)

In a saucepan over medium heat, combine the fish sauce and brown sugar. Stir constantly until the sugar dissolves and the mixture thickens to a syrupy consistency. Remove from heat and set aside.

Prepare the Fish Sauce Caramel

In a food processor, combine the cilantro, parsley, garlic, red chili flakes, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until emulsified. Season with salt and black pepper to taste.

Make the Chimichurri

Preheat your grill or a skillet over medium-high heat. Season the black cod fillets with salt and black pepper. Place the fillets on the grill or skillet and cook for about 4-5 minutes on each side, or until the fish is flaky and cooked through. Brush with the fish sauce caramel during the last few minutes of cooking.

Cook the Black Cod

In a separate skillet, heat a tablespoon of olive oil over medium heat. Add the market peppers and sauté until they are tender and slightly charred, about 5-7 minutes. Season with salt and pepper.

Sauté the Market Peppers

Plate the black cod fillets topped with fish sauce caramel, add the sautéed peppers on the side, and drizzle the chimichurri over the entire dish. Enjoy!

Serve

Black cod fillets

Fish sauce

Brown sugar

Fresh cilantro

Fresh parsley

Garlic cloves

Red chili flakes

Lemon juice

Market peppers (e.g., bell peppers, shishito peppers)

In a bowl, combine the fresh scallops, lime juice, red onion, cilantro, negi, mango, soy sauce, and salt. Mix well and let it marinate for about 15 minutes.

Prepare the Scallop Ceviche

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly.

Cook the Sushi Rice

Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge. Add a line of the scallop ceviche mixture and sprinkle with toasted sesame seeds.

Assemble the Maki

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into bite-sized pieces. Serve with wasabi on the side if desired.

Fresh scallops

Lime juice

Red onion, finely chopped

Cilantro, chopped

Negi (Japanese leek), thinly sliced

Mango, diced

Soy sauce

Sushi rice

Nori sheets

Sesame seeds, toasted

Bring a large pot of salted water to a boil. Add the whole lobsters and cook for about 8-10 minutes, until they turn bright red. Remove from water and let cool.

Prepare the Lobster

While the lobster cools, peel and julienne the carrots. Mince the garlic and ginger.

Chop the Vegetables

In a large skillet, heat a tablespoon of oil over medium heat. Add the garlic and ginger, cooking until fragrant. Stir in the red curry paste and cook for another minute.

Make the Curry Base

Pour in the coconut milk and add the lime leaves. Stir well and let simmer for 5 minutes.

Add Coconut Milk

Once the lobsters are cool, remove the meat from the shells and cut into large pieces. Add the lobster meat and julienned carrots to the skillet. Stir to combine.

Combine Lobster and Vegetables

Add fish sauce and lime juice. Season with salt and pepper to taste. Cook for an additional 5 minutes until everything is heated through.

Finish the Dish

Remove from heat, garnish with fresh cilantro, and serve hot.

Garnish and Serve

Maine Lobster

Carrots

Coconut Milk

Red Curry Paste

Lime Leaves

Garlic

Ginger

Fish Sauce

Lime Juice

Fresh Cilantro

Pepper

Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, usually in a rice cooker or on the stove. Once cooked, let it cool slightly and mix in rice vinegar and a pinch of salt.

Prepare Sushi Rice

In a bowl, combine the finely chopped shallot and jalapeño with the diced Atlantic salmon. Season with a little salt to taste. Mix well to combine.

Prepare the Filling

Lay a nori sheet on a bamboo sushi mat. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving about an inch at the top edge. Place a line of the salmon mixture across the center of the rice.

Using the bamboo mat, carefully roll the sushi away from you while applying gentle pressure. Roll it tightly until the edge of the nori meets the rice. Moisten the edge of the nori with a little water to seal it.

Using a sharp knife, slice the rolled maki into bite-sized pieces. Sprinkle sesame seeds on top and serve with soy sauce and wasabi on the side.

Atlantic salmon fillet

Shallot, finely chopped

Jalapeño, finely chopped

Wasabi

Sesame seeds

Rinse the quinoa under cold water. In a saucepan, combine the quinoa and double the amount of water (200 ml). Bring to a boil, then reduce the heat and cover. Simmer for about 15 minutes until the water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Prepare the Quinoa

In a skillet over medium heat, combine the cooked quinoa, brown sugar, and salt. Stir until the sugar has melted and the quinoa is coated. Cook for an additional 3-5 minutes until the quinoa is crispy. Remove from heat and let cool.

Candy the Quinoa

Using a sharp knife, thinly slice the flounder against the grain into delicate pieces. Arrange them neatly on a serving plate.

Slice the Flounder

Drizzle the olive oil and lemon juice over the sliced flounder. Sprinkle the candied quinoa on top, and garnish with fresh herbs.

Assemble the Dish

Serve immediately as an elegant appetizer or light main dish.

Flounder (hirame)

Quinoa

Fresh herbs (like cilantro or basil)

Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and place them in a large bowl.

Prepare the Cauliflower

Drizzle the olive oil over the cauliflower florets. Sprinkle with salt and black pepper, then toss until well coated.

Season the Cauliflower

Spread the seasoned cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, turning halfway through.

Roast the Cauliflower

While the cauliflower is roasting, clean the morel mushrooms and sauté them in a pan over medium heat with a little olive oil for about 5-7 minutes until tender.

Prepare the Morel Mushrooms

Once the cauliflower is roasted, remove it from the oven and combine it with the sautéed morel mushrooms. Drizzle with amazake and bordelaise sauce before serving.

Combine and Serve

Cauliflower

Olive Oil

Black Pepper

Morel Mushrooms

Amazake

Bordelaise Sauce

In a saucepan, heat the heavy cream until it's warm but not boiling. Remove from heat and add jasmine tea leaves. Steep for 15 minutes, then strain out the leaves. Stir in sugar and vanilla extract until dissolved. Chill in the refrigerator until ready to serve.

Prepare the Jasmine Cream

Blend fresh cilantro, water, lime juice, and sugar until smooth. Pour the mixture into a shallow dish and freeze. Every 30 minutes, stir with a fork until it becomes flaky and icy. Freeze until ready to serve.

Make the Cilantro Granita

Preheat the oven to 350°F (175°C). In a bowl, mix oats, melted butter, honey, and brown sugar. Spread the mixture on a baking sheet and bake for 10-12 minutes or until golden brown. Let cool and crumble.

Market Vegetable

Walu Walu

Shime Saba ‡

San Francisco Black Cod

Hotate Maki ‡

Maine Lobster

Sake Aji Verde Maki ‡

Hirame Usuzukuri ‡

Roasted Cauliflower

Jasmine Cream

Softshell Crab

Kinoko Nabe ‡

Ebi

Hamachi ‡

Boquerones ‡

Ham And Eggs

Shinshu A5 Wagyu ‡

Coral Trout Kombujime ‡

Akami Crudo ‡

Grilled Squash

Hot Rock ‡

Kaluga Gunkan ‡

Pork Belly

Sake ‡