PRODUCT USED

Yuzulicious® Ponzu Sauce

LEARN ABOUT THE CHEF

Regi Ancheta

INGREDIENTS

  • 4 oz Hamachi
  • ¼ cup Aloha shoyu Ponzu
  • 1 each Orange
  • 8 oz Daikon
  • 4 0z Red cabbage
  • 2 oz Radish

Jalapeno Sauce

  • 3 each Jalapeno
  • 2 oz Onion
  • 1 oz Cilantro
  • 1 cup Olive oil
  • Salt and pepper to taste

DIRECTIONS

  • Slice 5 pieces of Hamachi thinly and set aside.
  • Peel and slice the orange thin and set aside
  • Shred daikon, red cabbage, and slice radish thinly, and set aside
  • To make Jalapeno sauce, blanch cilantro in boiling water for five seconds and quickly transfer to a bowl of ice water to stop the cooking process, once chilled remove from the ice water and place in a towel to dry
  • In a blender add, jalapenos, onion, and cilantro to blender, blend on low speed then slowly add olive oil, and season with salt and black pepper.
  • On a platter place daikon, and red cabbage on the bottom of the plate
  • Place Hamachi pieces on top in a shingle fashion
  • Place orange slices between the Hamachi
  • Place radish on top of the Hamachi
  • Pour Aloha Shoyu’s Yuzulicious® Ponzu sauce over the Hamachi slices
  • Place ½ teaspoon of jalapeno sauce over each Hamachi slice and serve

PRODUCT USED IN THIS RECIPE

YUZULICIOUS® PONZU SAUCE

Ponzu sauce is a popular and versatile Japanese condiment that offers a balanced combination of savory, tangy, and sweet flavors. It is often used as a dipping sauce, marinade, or dressing in a variety of Japanese dishes, particularly those with seafood and vegetables.

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LEARN ABOUT THE CHEF

Aloha Everyone! I’m Chef Reggie and I am the new Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.

After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.

Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.

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