Smoked manila clams, Japanese eggplant, spicy Daikon oroshi

By chef Ken Nakano.

Yield: 8 appetizer sized portions

4 Japanese eggplants, cut lengthways in 4 and 3”long

8 Manila clams, lightly smoked and steamed in Sake, w/o shells

2 tbsp sake marinade

1/3 c momiji (see recipe below)

1 tbsp chopped chives

½ c ponzu

½ c watercress

¼ c radishes, julienned

½ tsp toasted sesame seeds

Peel eggplant to make striped pattern

Soak in salted water (1 qt water with 1 tbsp salt) 15 min

Dry thoroughly

Deep fry to blanch 1 min. then rinse with hot water to remove residual oil and transfer to ice bath

Combine eggplant with sake marinade 15min. add radish, momiji, chives and ponzu, combine gently

Garnish with clams, watercress and sesame seeds

Ponzu

4 tbsp lemon juice

½ c rice wine vinegar

6 tbsp soy sauce

2 tbsp mirin

Zest of 1 lemon

Pinch of xanthan to get thicker consistency(Soy Jus consistency)

Combine all ingredients, bring to a boil, puree with a hand blender, let cool, refrigerate, strain

Momiji

1 small daikon, peeled

½ c water

2 pinch cayenne pepper

¼ tsp paprika

Place daikon and water in blender and process until smooth

Strain liquid without pressing for 15 min.

Whisk in cayenne and paprika

Sake Marinade

¼ c soy sauce

3 tbsp sugar

2 tbsp mirin

2 tbsp sake

¼ tsp grated ginger

¼ tsp grated garlic

Combine all ingredients