Mushroom Onigiri

Chef Angela Hernandez from Top Knot in Uptown Dallas cooks up some modern Asian food.

Mushroom Onigiri

Eggs

4 eggs
6 cups of water
2 cups of vinegar

Fill a pot with water and add salt and distilled white vinegar. These will help soften the shell for a cleaner peel. Bring the water solution up to a gentle simmer. Gently drop the eggs and set a timer for 7 minutes. Pull the eggs and shock in an ice bath. Gently peel and ready to eat!

Fish Caramel

1/2 each Onion Sliced
1 each Shallot Sliced
.5 each Lemon Grass Sliced/Whites only
1 each Whole garlic Split half width wise
5 Tablespoons Ginger Peeled/Sliced
1 teaspoon Thai chile Whole
1/4 bunch Cilantro Washed/Dried/Not picked
1/4 bunch Mint Washed/Dried/Not picked
1/4 bunch Thai basil Washed/Dried/Not picked
1/2 cup Megachef fish sauce
4 cups Simple syrup  ( 4 cups water 4 cups sugar -- bring to boil and stir until sugar dissolves )
as needed Grapeseed oil

In a pot, over medium heat add the grapeseed oil. Once up to heat, add the onion, shallot, ginger, thai chile, lemongrass, and garlic. Cook until caramelized. Add the herbs to wilt. Deglaze with the fish sauce. Reduce to sec. Add the simple syrup. Reduce by half. Pass thru a fine strainer. With the ladle press out any excess liquid. Discard the solids. Add the remaining fish sauce and reduce to a tacky consistency. Chill immediately.

Kimchi

1 cup Shallot
1 Tablespoon Thai chili
7 Tablespoons Negi
2 Tablespoons Ginger
3 Tablespoons Garlic
3 Tablespoons Korean chili flakes
7 Tablespoons White distilled vinegar
2 Tablespoons Tamari or low sodium soy sauce
as needed to saute Grapeseed oil
3/4 cup Grapeseed oil
1/2 cup Water
3 Tablespoons Megachef fish sauce
5 Tablespoons Lime juice
to taste Kosher salt

Rough chop shallot, thai chili, negi, ginger, and garlic in the food processer. In large sauté pan, add grapeseed oil over low heat. Add the vegetables and Korean chili flake. Cook in oil until vegetables become soft. Place vegetables, white vinegar, and tamari in blender and blend unitl smooth. Stream in oil. Stream in water, lime juice and megachef and season with salt. Cool in the fridge.

Onigiri

4 cups Cooked Rice
3/4 cup Mushrooms (King Trumpet recommended), Chopped fine
1 Tablespoon White Sesame Seeds
1 Tablespoon Green Onion Thin Rounds
1/4 cup Bonito Flakes
to taste Kosher salt
as needed Grapeseed oil

Pulse the mushrooms in the food processer until they are minced. Get the saute pan hot with a little oil, saute the mushrooms until they start to get color. Remove from pan. Combine all ingredients except the beef and mix thoroughly. Fold in the beef and portion and form into a ball or use a rice mold.

LINK: www.topknotdallas.com