101 E Erie St, Chicago, IL 60611 - rooftop
(in the Conrad Hotel)
*Noyane opens May 18*
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
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.
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.
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.
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.