Wild King Salmon “Rice Bowl”

Tuile: 

1. Preheat oven to 325°F.  
2. In a mixing bowl incorporate the sugar, corn syrup, soy sauce and soft butter. Paddle until light and airy.  
3. Add the all-purpose flour, and mix until combined. 
4. Fold in the sesame seeds.  
5. Spread the batter on a sil pad on a sheet tray. Bake for 8 minutes. Quickly remove and cut 5 inches by 3 inches. With a dowel roll making sure to press flat where the two ends meet. Let cool. 

Chanterelle Mushrooms:  

1. Heat a pan until smoking. Add the mushrooms and oil at the same time.  
2. Sauce until lightly colored. Deglaze with the sake.  
3. Once dry, take off the heat and add the yuzu and Kikkoman® Soy Sauce. Fold in chives. Keep warm.  

Ikura: 

1. Combine the dashi, Kikkoman® Less Sodium Soy Sauce, sake and Kikkoman® Kotteri Mirin®. 
2. Rinse the ikura with water until the skins are removed and water runs clear.  
3. Drain well. Add the liquid to the ikura and let sit for at least 5 minutes.  

Salmon:  

1. Dice the Salmon. Add the Kikkoman® Double Fermented Shoyu and mix. Reserve.  

Rice: 

1. Wash the rice multiple times until the water is clear. Drain well.  
2. In a rice cooker combine the rice, water, Kikkoman® Tamari Soy Sauce. Cook. 
3. While cooking, dissolve the sugar in the Kikkoman® Rice Vinegar. 
4. When rice is cooked remove into a bowl. Add the vinegar-sugar mixture. Fold carefully. Crumble the nori into the rice, scallions and sesame seeds.  

Tan Tan Soup: 

1. Combine all ingredients in a blender. Blend until smooth. Pass through a strainer.  
2. Scale 1 cup and combine with 3 cups water. Combine well and heat to a simmer while whisking.  

 To Assemble: 

1. Place the Chanterelle Mushrooms in a bowl. Strain the Ikura and place next to the Chanterelle Mushrooms. 
2. Combine the Rice mixture with the Salmon. Put in a piping bag and fill the Tuiles from both sides. 
3. Spoon the soup into the bowl. Add the filled Tuile. Crack with a spoon to incorporate all flavors.