Lunchbreak: “California Roll” Nachos

Noyane Executive Chef Tommy Hines

Noyane

101 E Erie St, Chicago, IL 60611 - rooftop

(312) 667-6796

(in the Conrad Hotel)

www.noyane.com

*Noyane opens May 18*

Recipe:

California Roll Nachos:

24 Wonton Chips

6oz (3/4 cup) Lump Crab

4oz (1/2 cup) Pickled Cucumbers

2oz (4 T) Furikake

2oz (4 T) Puffed Rice

½ Avocado, diced

8oz (1 cup) Spicy Mayo

3oz (6 T) Eel/Unagi Sauce

Micro Cilantro for garnish

Spicy Mayo:

1 Cup Gochujang (Korean Chili Paste)

16 Cup Kewpie Mayo

1 Cup Sweetened Condensed Milk

1 Cup Lemon Juice

1 Cup Sugar

1 Cup Crushed Red Chili Flakes

10 Tsp Grand Mariner

10 Tsp Salt

In a bowl, mix ingredients well and refrigerate. Good for two weeks.

Unagi Sauce:

5 Cup Soy Sauce

5 Cup Mirin

3 Cup Sugar

2 Cup Sake

Combine mirin and sake and bring to boil to evaporate alcohol.

Add sugar and dissolve.

Add soy and reduce heat.

Simmer for 20 minutes.

Set aside. Good in the refrigerator for two weeks.

Wonton Chips:

24 Square Wonton Wrappers

Salt to taste

Preheat oven to 350 F.

Defrost wonton wrappers, if frozen.

Cut in half diagonally.

Spray 1 or 2 baking sheets with nonstick cooking spray.

Place wontons in single layer on baking sheets and salt to taste.

Bake for 5 to 7 minutes until golden brown. Remove from oven and set aside.

*Alternate frying instructions*

In a large pot, pour vegetable oil to about 1 inch and heat over medium -high heat to 350°.
Carefully place the halved wonton wrappers into the oil and fry in batches for 15-20 seconds on each side or until golden brown and crisp.
Set aside on a paper towel, lightly season with salt and let drain.

To assemble:

Arrange wonton chips on a platter.

Place crab on a small baking sheet and top with 5 ounces of spicy mayo. Place in a broiler until cooked brown.  Or you can use a small pot on the stove to heat up the crab.  You can also use a small kitchen torch to heat up the mayo on top of the crab.

Carefully remove tray and spoon crab onto the chips.

Arrange cucumbers, avocado on top of the crab.

Drizzle remaining mayo and eel sauce on top.

Sprinkle with furikake and puffed rice.

Garnish with cilantro.