IBURI-JIO
(cherry wood smoked sea salt)
Basic characteristics and use:
- IBURI-JIO has pleasant, natural smoky aroma and flavor, so it simply may be add to finished dishes that require additional saltiness and flavor.
- IBURI-JIO goes well with foods that already have strong flavor characteristics. Sprinkle some over tuna sashimi, finish steaks of beef or lamb, serve as condiment for poached or fried eggs, or for assorted tempura. You will find many more way to enjoy this wonderful salt.
- Tempura dipping sauce (see KISHIBORI SHOYU)
- Assorted vegetables:
- 2 zucchinis, green and yellow
- 2 carrots, yellow and red
- 2 sweet potatoes
- 4 crimini mushrooms
- 4 pieces okra
- 1 white potato
- 1 cup pea shoots
- Tempura flour
- Vegetable oil for frying
- IBURI-JIO from MTC Premium
Prepare the tempura dipping sauce.
Cut vegetables into thin slices. Prepare the tempura batter mixing the flour and cold water. Coat the vegetables with additional tempura flour. Heat the oil to 360 °F in a deep skillet. Pass the vegetable through the tempura batter and transfer to the hot oil. Cook the vegetables until crisp. Serve the tempura with the IBURI-JIO on the side.
Diners often alternate using the dipping sauce for some of the tempura pieces, and the salt for others.
- Angel hair pasta, cooked al dente
- 1/2 cup dry white wine
- 1/4 cup minced shallots
- 1/2 cup half & half
- 2 tablespoons butter
- 1 flat sea urchin
- IBURI-JIO from MTC Premium
- Freshly ground black pepper
Press 2/3 of the sea urchin through a fine sieve into a bowl.
In a saucepan add the white wine and minced shallots, bring to a simmer and cook and reduce. Add the half & half and bring to a simmer. Add and fold in the butter.
Add the sea urchin paste and flavor the sauce with IBURI-JIO and black pepper. Add and toss the angel hair pasta and the remaining sea urchin with the sauce.