Mashiko_Hajime2.JPG
Photo courtesy of Nichole Smith
Yesterday, chef Hajime Sato of Mashiko shared a few underrated options for customers to try at his sushi bar. Today,

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Mashiko Chef Hajime Sato's Sustainable Choice: Geoduck Butter Yaki

Mashiko_Hajime2.JPG
Photo courtesy of Nichole Smith
Yesterday, chef Hajime Sato of Mashiko shared a few underrated options for customers to try at his sushi bar. Today, he offers another option, geoduck from our native waters, that one could prepare at home. But when faced with the seemingly daunting task of breaking down a geoduck, some might choose to leave this job up to the sushi masters.

Geoduck Butter Yaki

4 oz geoduck body

¼ sweet onion

2 shiitake mushrooms

¼ tsp garlic minced

2 tbsp butter

Dash of sea salt

Dash of black pepper

2 Tbsp cooking sake

10 pieces of kaiware sprouts

Preparing the Geoduck

Using a small steak knife, scrape along the inside of the shell to cut the abductor muscles away from the shell.

Pull out and discard the visceral mass, including the stomach (looks like an egg-sized

ball). Leave the siphon and body intact.

Rinse all sand from the geoduck.

Blanch the geoduck in boiling water for 10 seconds, then completely submerge in cold

water.

Peel the skin off the siphon and body, starting with the body and continuing to the end of the siphon.

Split the siphon by inserting a knife or scissors and cut the siphon lengthwise. Wash the siphon, removing any remaining traces of sand and grit.

Separate the siphon from the body by cutting straight across. Reserve siphon for other dishes.

To serve:

Cutting against the grain, cut the body into very thin slices.

Julienne one quarter of the onion.

Julienne the shiitake mushrooms.

Heat medium saucepan over medium heat. Add butter to melt.

Add onion, mushrooms, and garlic. Heat until it sweats.

Add geoduck into pan. Add sea salt and black pepper.

Add sake to the pan. Mix well for just under one minute.

Put in serving bowl. Garnish with kaiware sprouts.

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