Tojo's Restaurant

202-777 W. Broadway, Vancouver, Tel: 604.872.8050, Fax: 604.872.8060, E-mail: info@tojos.com

Executive Chef Hidekazu Tojo

Hidekazu Tojo is the head chef at Tojo's Restaurant, renowned for producing contemporary styled sushi using local West Coast seasonal ingredients.

Smoked Sablefish stuffed with Kumai Harvest Rice and Misoyaki Sauce

Serves 6

• 1 1/2 lb smoked Sablefish fillets cut into bq. 4 oz pieces, 1 inch thick, deboned and skinned (substitute with lightly smoked Black Alaskan Cod, fresh cod or salmon
• 4 thick gobo (Burdock root), bottoms trimmed and peeled or substitute with asparagus, cut into 2 inch lengths by 1/2 inch thick
• 1/4 cup dashi (Bonito stock) (chicken or fish stock may be substituted
• 2 Tbsp light shoyu
• 2 Tbsp mirin
• 1 1/2 tsp brown sugar
• 1 Tbsp vegetable oil
• 2/3 cup Saikyo (sweet) miso
• 1/3 cup chopped green onions
• 1/4 cup sak
• 1 tsp sesame oi
• 1 cup Japanese Rice, freshly cooked
• 4 sheets parchment paper, cut into 12" x 12" square

To prepare the fish:

To double fillet the fish for stuffing, place each piece of the fillet, flesh side up, on a cutting board, with the grain of the fish running parallel to the top edge of the board. Starting from one side of the fillet, at a point about 1/3 down from its surface, make the first horizontal butterfly cut across the fillet stopping about 1/3 inch before reaching the opposite edge (be careful not to cut through the whole fillet). At the end of the first cut, about 1/3 inch deep make a second butterfly cut going the opposite direction from the first, stopping, as with the first cut before cutting through the fish. As a result, each fillet should open up like a two-fold brochure into one lone piece about a third of the thickness as the original. Set the fillets aside.

In a small saucepan, mix together the dashi, shoyu, mirin and 1 tsp brown sugar and heat over medium heat. Bring to a boil and reduce by 1/2. Add the gobo and saute for another minute or until tender- do not over cook. Remove from heat and set aside to cool.

Add the vegetable oil to another saucepan, add the miso and heat over medium heat stirring frequently. Stir for about a minute and add the green onions. Stir until the miso darkens slightly, add sake and the remaining brown sugar. Mix well until blended, remove from heat and stir in sesame oil. Set aside.

Place a sheet of the parchment paper on a clean surface. Lightly brush the center area of the paper where the fish will be placed.

To assemble, place a sablefish filet on a clean surface and extend out the butterflied layers. Spread 1 tsp of the misoyaki paste over the fish, add a couple of pieces of the marinated asparagus. With moistened hands, take 2 Tbsp of warm rice and form into an oval rice ball and place on top of the asparagus. Spread another tsp of the misoyaki paste over the rice and roll up placing the cut opened end facing down onto the middle of the oiled parchment paper.

• Preheat oven to 400F
• Bring together the top and bottom ends of the parchment paper making a single tight fold, as if you were gift wrapping a parcel. Fold down the ends and crease the excess paper underneath the parcel. This can also be done with aluminum foil
• Place the parcels onto a baking sheet and place into the middle of the preheated oven and bake for 10 minutes. Place parcels onto a serving plate and serve.

Vij's

1480 W. 11th, Vancouver, Tel: 604.736.6664, E-mail: contact@vijs.ca

Executive Chef Owner

Chef Vikram Vij opened the award winning Vij's Restaurant in 1994. Renowned for a hands-on approach to running his restaurant, Vij recently opened his newest eatery, Rangoli.

Paneer and Kumai Rice Cakes with Cilantro and Garam Masala

Rice cakes:

• 1 cup of boiled Kumai rice
• 1/2 cup of Homemade Paneer
• 1 soupspoon of crushed Jalapeno peppers
• 1 teaspoon of Garam Masal
• 3/4 teaspoon of sal
• 1/2 cup of fresh Cilantro chopped without the stems

Mango Chutney:

• 1 cup of finely chopped sweet Mangos
• 1/2 cup of very finely chopped Shallots
• 1/2 teaspoon of Cayenne pepper
• 1/2 teaspoon of Cumin Powder
• In a bowl mix all the ingredients and fold them without crushing the Kumai rice. Make small patties of the mixture and pan-fry them in oil until golden brown

For Mango Chutney,

• Half and hour before you are going to serve the Mango Chutney, Mix all the ingredients. Serve with the cakes, fresh mango Chutney on the side.