Every year we wonder how the creativity of recipe submissions to our annual contest can possibly top those of previous years. Can there really be a recipe that hasn't arrived in our e-mailbox before? Well, there was certainly a new approach this year, thanks to Chef Yoshiharu Sogi, who presented us with his gustatory delight, Cedar Planked Orange Mahi-Mahi & Mushroom Spring Roll with Sweet Chili Soy Dipping Sauce.
The judges were smitten by the lightly smoked slices of orange marinated mahi-mahi, edamame and mushrooms - we chose shiitakes for their meaty, already slightly smoky flavor - all of which was folded into egg roll wrappers, fried and then smoked again for an even more exotic presentation. The somewhat sweet and spicy dipping sauce further enhanced these cylindrical, savory rolls of perfection.
Perhaps like you, at first the judges were a little anxious about the time that would be required to put these rolls together. Yet, they quickly found there was no need to be concerned, much to their relief. For, understandably, they wanted to spend their time eating - not preparing - the egg rolls!
Kudos to Chef Sogi for his
innovative and scrumptious spring rolls!
When we wrote to Chef Sogi asking for a little information to publish about him on our website, he quickly responded with the following:
I have 35 years of experience in the food and hospitality industry. I received culinary training at culinary school in Japan and France. After I graduated, I trained at a restaurant in Lyon, France rated one star by Michelin Guide and fine dining restaurant in Tokyo. In 2001 I was certified wine diploma from Japan Sommeliers Association and Society of Wine Educators of America. After that, currently I live in California from 2002. I worked in Japanese restaurant, American Italian restaurant, resort hotel, seafood restaurant, country club restaurant and wine and food pairing restaurant.
I have developed this menu to use cedar plank with my favorite ingredients such as mushroom, seafood, orange and edamame for something unique and Japanese,Asian flavor (my background), use plank for cook, smoke and infuse to create simply tasty flavor as you tasted. Easy preparation is another key point.
We appreciate your interest in our annual recipe contest, Chef Sogi - it's a privilege to publish your recipe on our website!
Cedar Planked Orange Mahi-Mahi & Mushroom Spring Roll with Sweet Chili Soy Dipping Sauce
12 ounces mahi-mahi filet
¼ teaspoon salt
3 tablespoons frozen orange juice concentrate
8 ounces mushrooms, sliced
4 ounces edamame, shelled
12 egg roll skins
½ cup sweet Thai chili sauce
½ cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon Sriracha
½ fresh squeezed lemon juice and zest
4 each cedar planks, pre-soaked in water
1.5 quarts vegetable oil for deep fry
- Cut fish into 1 ounce strips, salt then marinate in concentrated orange juice, approximately 15 minutes.
- Remove extra water from cedar plank with paper towel.
- Place mahi-mahi, mushrooms and edamame on cedar plank, then heat on grill until smoke comes up. Transfer to oven plate or cookie sheet, close grill cover and save smoke inside to cook until through.
- Remove from grill and cool down. Place egg roll skin on table, put mahi-mahi, mushrooms and edamame on front side of skin, then roll up. Close end with touch of flour water. Make 12 rolls in same direction.
- Preheat vegetable oil to 350℉, deep fry rolls until golden brown. Remove from oil,, then put back on cedar plank, smoke again 2-3 minutes.
- Prepare mixing bowl to make dipping sauce. Put sweet Thai chili sauce, soy sauce, hoisin and oyster sauces into bowl, stir with whisk, then add sesame oil, Sriracha, lemon zest and juice and stir again.
- Place cedar planked rolls on serving plate and serve with dipping sauce on the side.
- Serves 4.