Sesame Wasabi Aioli:
- Mix roasted garlic with Dijon, salt, lemon juice and sesame oil.
- Add egg yolks and whisk well, then slowly add canola oil while whisking to emulsify.
- When the mixture thickens, add vinegar as needed to thin and after all the oil is added, mix in the wasabi paste.
Makes about 5 cups.
To make roasted garlic puree:
- Remove the papery outer covering of a head of garlic.
- Slice off the top of the head so most of the cloves are exposed.
- Place on a square of aluminum foil and drizzle 1 teaspoon olive oil over the cloves.
- Fold the foil over the head to completely enclose it and roast at 425°F for about 45 minutes (use a toaster oven to save energy) or until the garlic is completely soft and lightly browned.
- Squeeze out the cloves into a small dish.
- If you have leftovers, cover the pulp with olive oil, and store tightly covered in the refrigerator for up to 1 month.
Approximate Nutrient Analysis per 2 tablespoon serving (not including Kosher salt to taste):
210 calories, 24 g fat, 2 g saturated fat, 25 mg cholesterol, 5 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein
Shichimi Togarashi Spiced 'Ulu (Breadfruit) Hash:
- Blanch ‘ulu and potatoes; drain and cool.
- Add ginger, garlic, onions, melted butter, shichimi togarashi, salt and pepper.
- Mix well and then divide in to 1/2-cup portions and place on griddle to cook.
- Brown one side and flip, add salt and pepper to taste, and brown other side.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
730 calories, 44 g fat, 16 g saturated fat, 60 mg cholesterol, 200 mg sodium, 88 g carbohydrate, 13 g fiber, 26 g sugar, 6 g protein
