By Chef Daryle Nagata, Blue Canoe Waterfront Restaurant
Richmond’s own Chopped Canada champion, Chef Daryle Nagata is of Japanese and Scottish heritage, and developed his skills in some of the finest hotels in the world. He is a strong proponent of fresh and local and was a grass roots trailblazer in sourcing his ingredients from local farmers, markets, foragers and fishermen.
Makes 8 portions.
Diced Ahi Tuna (16 oz)
Sake (3 oz)
Light miso paste (2 oz)
Sesame oil (1 oz)
Rice wine vinegar (1 oz)
Ponzu soya sauce – Japanese (1 oz)
Water (1 oz)
Chopped pickled ginger (1 oz)
Togarashi spice (1 tsp)
Chopped chives (1 tbsp)
Chopped kaiware (daikon radish sprouts) (20 pcs)
Bonito flakes (1 oz)
Flying fish roe (tobiko) (1 oz)
Shrimp crackers (8 pcs)
- Dice Salmon in ½ inch cubes.
- Toss diced salmon in 3 oz of sake. Reserve covered & refrigerated on ice.
- In a mixing bowl, whisk together miso paste, sesame oil, rice wine vinegar, soya sauce, water, pickled ginger and togarashi. Reserve in a cover contained in fridge until further use.
- Deep fry shrimp cracker at 370 degrees Fahrenheit for 10 to 20 seconds until puffed up and fully crisp. Drain on paper towel and reserve covered until further use.
- When ready to serve, toss the ice chilled tuna with 10 tbsp of the miso marinade from step 3.
- Fold in half of the chopped kaiware sprouts and all of the chopped chives.
- Place tuna mixture onto each of the shrimp crackers Daikon Sprouts and any other garnishes you like.
- Serve immediately.
Blue Canoe is an upscale-casual dining experience that blends simplicity with the freshest local ingredients available. Relaxed and casual, unpretentious and fun, it is located on the Bayview Pier in historic Steveston Village.
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