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Pulled Skate Wing with Cherry Blossom Shoyu and Fresh Heart of Palm
Chef Josh DeChellis of Sumile- New York, NY
Adapted by

Yield: 4 Servings


  • 2 quarts ichiban dashi (Japanese soup stock made with kelp and/or dried fish flakes and water. Ichiban dashi recipe follows, below, or use best quality store-bought possible.)
  • 12 ounces skate fillet
  • Salt and white pepper
  • 1/2 cup tamari shoyu
  • 2 cured cherry leaves, rinsed
  • 1/4 cup imported, salt-packed cherry blossoms, rinsed of salt taste
  • 2 ounces mirin
  • 1 large fresh heart of palm
  • 2 ounces cherry blossom vinegar
  • 1 cup loosely packed mizuna
  • 1 ounce mustard oil

Heat dashi to 160°F in pan on stove. Season skate wings with salt and pepper and poach until just tender. Drain and pat dry.

Boil shoyu, cherry leaves and blossoms with mirin for 2 minutes. Remove from heat, steep for 15 minutes, then strain.

Slice the heart of palm into a bowl with the cherry blossom vinegar and add mizuna. Season with salt, white pepper and 1/2 ounce of mustard oil.

Gently pull the skate into threads and season with the cherry blossom shoyu. Place skate in small piles in shallow bowls and top with heart of palm and mizuna salad. Sauce the bottom of the bowls with cherry shoyu and mustard oil. Serve at room temperature.

Ichiban Dashi:
10-centimeter square (10 grams) of konbu or dried kelp
10-20 grams dried katsuobushi or dried bonito tuna flakes
5 cups of water

Wipe kelp with damp paper towel to remove any dirt. Place water and kelp in medium pot and heat over medium low flame until kelp floats to surface taking care not to boil. Remove kelp.
Just before liquid reaches boil add all katsuobushi. After 10 seconds, remove from heat. When katsuobushi starts sinking in pot, strain through sieve lined with cheesecloth or filter.

Wine Pairing:
Rihaku “Dreamy Clouds” Nigori Tokebetsu Junmai Shimane

   Published: March 2005