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