CHEF MYRON’S YAKITORI
& PONZU SAUCES
Process dried Wasabi Peas to a course coating
Dip a thick filet of mahi mahi or any firm thick filet in CHEF MYRON’S ORIGINAL YAKITORI SAUCE to coat.
Dredge filet in wasabi pea granules press to encrust.
Pan sear to brown in peanut oil sauté pan to rich brown but just barely opaque.
Reduce CHEF MYRON’S PONZU over high heat or thicken with cornstarch paste.
Cut filet on diagonal into 1/4″ slices and layer on plate.
Pipe or drip PONZU GLAZE around fish.
(Or just serve with a side soufflé of CHEF MYRON’S PONZU for dipping)
Garnish plate with confetti of cilantro, minced “gari” (pink sushi ginger) and scallions.
Dried shrimp, ham and green pea “Yang Chow” fried rice is a great side for this dish.