Japanese-Inspired Yee Sang
Cooking for Love
In a pot over low heat, whisk together orange juice, plum sauce and honey. Add in Japanese soy sauce and one whole Yuzu (pierced several times with a fork). Leave to simmer for 2 hours until mixture is well reduced
Once reduced, mixture should be thick. Skim gunk off and strain mixture into a bowl. Add in Yuzu juice and place in the refrigerator to chill.
To prepare Yee Sang ingredients, slice Norwegian Salmon fillets into thin slices
Meanwhile, deep fry Gyoza skin and place on a plate lined with paper to absorb excess oil.
Slice Japanese marinated octopus into halves, break Mandarin orange into segments and cut into halves, and crumble pomelo into a bowl.
Finely julienne carrots and daikon and dunk them into a bowl of iced water. Drain the vegetables and toss them in a mixing box to ensure that carrots and daikon are well combined
On a serving plate, arrange carrot and daikon mix as a middle centerpiece. Place roasted cashews, sliced roasted almonds, roasted peanuts, mandarin oranges, pomelo, Japanese marinated seaweed, Japanese marinated baby octopus, fried Gyoza skin and Norwegian Salmon Sashimi around the pile of vegetables
Sprinkle sesame seeds over the Yee Sang and serve with a side of chilled Yuzu plum sauce, olive oil, Chinese Five Spice powder and 1 wedged lime