MAKE THIS RECIPE: Torched Salmon and Sea Grape Adlai Bowl
By: Pepper.PH | Adlai, also dramatically known as Job’s Tears, is a locally grown grain positioned as a rice replacement. With almost five times more protein than white rice and a soft, biteable texture, this post-Christmas meal eases you out of the holiday gluttony that your body has gotten used to. Pair adlai with sea grapes (or lato), and torched salmon—you’re on the path to becoming healthy-ish.
Sea grapes are typically eaten in Japan and the Philippines, where they can be farmed in intertidal zones near mangroves. As long as you don’t have trypophobia, seaweed-salty sea grapes are a pop-in-your-mouth fun ingredient to introduce more iodine into your diet. The recipe requires time and special ingredients that will warrant a visit to your local Japanese grocery, and I can’t think of a better time to traipse the grocery than the easy days between Christmas and New Year’s.
Ingredients:
- 150g adlai
- 2 stalks scallions, charred over flame
- 10g ginger, sliced
- 1 tsp dashi
- 3 tbsp white sugar
- ¼ cup brandy
- ¾ cup water
- ¼ cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 20g shiitake, sliced
- 20g oyster mushrooms, sliced
- 2 pcs scallions, sliced thin
- 1 tbsp wakame, reconstituted in hot water and drained
- 200g salmon, sliced in 1mm thick slices
- 20g lato, picked and cleaned
- 1 tsp ebiko