Monday, September 15 12:15PM—1:00PMFish: From Head to Tail Main Stage Presentation
BiographyChef Masaharu Morimoto – known to millions of television viewers as a star of Iron Chef and Iron Chef America – is as comfortable cooking against the clock for a live audience as he is preparing his signature omakase menu at his namesake restaurants. But no matter the circumstances, Morimoto’s inspired and innovative dishes garner critical and popular acclaim. Through the seamless integration of Western and Japanese ingredients, Morimoto has effectively created his own, unique cuisine.
In 2001, he opened Morimoto in Philadelphia. In 2004, Wasabi by Morimoto opened to great acclaim at the Taj Mahal Hotel in Mumbai, India, followed in 2005 by Morimoto-XEX in Tokyo. In January 2006, Morimoto brought his eponymous restaurant to New York City. The stunning space, designed by Tadao Ando and located in the city’s west-side warehouse district, was nominated by the James Beard Foundation for “Outstanding Restaurant Design” in 2007 and 2008. Morimoto New York has garnered numerous awards, including being named by Condé Nast Traveler as a 2006 “Hot List Restaurant,” one of New York’s “Top 50 restaurants” by Travel + Leisure, “Top Newcomer” by Zagat, and one of New York Magazine’s “Best New Restaurants.”
His first cookbook, Morimoto: The New Art of Japanese Cooking, published by DK in 2007, won two awards from the International Association of Culinary Professionals (IACP).
Blowfish Carpaccio with Monkfish Liver Ponzu Sauce
Chef Masaharu Morimoto of Morimoto – New York, NY
From Morimoto, The New Art of Japanese Cooking by Masaharu Morimoto (DK Publishing, 2007)
Adapted by StarChefs.com
Yield: 4 Servings
Monkfish Liver Paté:
• 1 pound (450g) fresh monkfish liver*
• 2 tablespoons salt
• 1 cup sake
• 1/3 lemon
• ¼ orange
• 1 cup ponzu juice
• 1 cup soy sauce
• 1/3 cup sake
• 6 tablespoons water
• 6 tablespoons mirin
• 5 ounces (150g) bonito flakes
• 2 sheets of kombu, 4x8 inches (10 x 20 cm) each, broken in half
Monkfish Liver Ponzu Sauce :
• ¼ cup monkfish liver pate (from above)
• 2 tablespoons ponzu sauce (from above)
• 1 teaspoon soy sauce
To Assemble and Serve:
• 4 ounces (100g) blowfish fillet or another sashimi-quality fine white fish, such as fluke or red snapper
• 3 tablespoons monkfish liver-ponzu sauce
• ¼ cup extra-virgin olive oil
• 2 tablespoons baby cilantro leaves
• 2 tablespoons shaved white truffle or 1 tablespoon white truffle oil
*We butcher our own fish, but you can go to a high-quality fish monger and special-order the monkfish liver, so you don’t have to remove it from the fish yourself.
For the Monkfish Liver Paté:
Put the monkfish liver in a bowl, salt all over, and pour in the sake. Marinate in the refrigerator for 1 hour, turning the liver once. Rinse the liver to remove the salt and sake. Clean it, removing all blood vessels. Steam the liver for 25 minutes. Refrigerate until chilled. This can also be stored in a refrigerator for up to 3 days.
For the Ponzu Sauce:
Squeeze the juice of the lemon and orange pieces into a large container. Toss in the rinds. Add all the remaining ingredients, cover, and refrigerate for at least a week and up to a month before using. Strain before use
For the Monkfish Liver-Ponzu Sauce:
Blend together the monkfish liver pate, ponzu sauce, and soy sauce. Season with salt to taste.
To Assemble and Serve:
Slice the fish fillet very thinly and arrange on a heatproof plate. Drizzle the Monkfish Liver Ponzu Sauce over the fish. In a small saucepan, heat the olive oil until it just begins to smoke. Quickly and carefully, pour the hot oil over the fish slices to sear them. Garnish with cilantro leaves and shaved white truffle or a drizzle of truffle oil.