November 30, 2011
Chef Tyson Cole is a passionate student of innovative Japanese cuisine. He has trained for more than ten years in Tokyo, New York and Austin under two different sushi masters. He continues his path of study and experimentation at Uchi and Uchiko, his two nationally acclaimed restaurants in Austin, Texas. He delights in developing unprecedented and multicultural combinations using his impeccable knowledge of technique. He plans to open an Uchi restaurant in Houston in January 2012, his first location outside of Austin.
Cole’s cookbook, “Uchi: The Cookbook,” presents some of his most celebrated recipes. Chef Cole was awarded “Best Chef: Southwest” by the James Beard Foundation in 2011. He will be signing his cookbook at an event on Wednesday, Nov. 30, 2011 at 7 p.m. at Leibman’s on 14529 Memorial Drive, Houston, Texas 77079. The event is sponsored by the Blue Willow Book Shop.
Chef Cole shows radio show host Cleverley Stone how to prepare one of his signature dishes.
Chef Tyson Cole Brings Uchi to Houston: MyFoxHOUSTON.com
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Yokai Berry
(an anti-oxidant dish)
Chef Tyson Cole
Uchi
Makes 1 serving
Ingredients
48g/1.7oz Farm Raised Salmon
32g/1.1oz Asian Pear
11g/.4oz Blueberries
7.5g/.26oz Blanched Lacinato Kale
2.5g/.09oz Fried Lacinato Kale
7g/.24oz Yuzu Dashi
.9g/.03oz Candied Red Quinoa
1g/.04oz Green Tea Oil
.5g/.02oz Minced Garlic
Yuzu Dashi
Ingredients
900 ml Yuzu
20 g Hon Dashi
225 g Sugar
Directions
1. Whisk until combined, chill and reserve until served.
Candied Red Quinoa
Ingredients
45g/ ΒΌ cup Red quinoa
250ml Water
500ml Simple syrup
Directions
1. Add water into small sauce pan. When it comes to a boil, add quinoa and cook until quinoa is soft, about 12-15 minutes; drain.
2. Combine simple syrup and cooked quinoa in small pot and simmer for 30 minutes; strain and rinse.
3. Fry at 350 degrees F till golden and crisp. Season with salt.
Green Tea Oil
Ingredients
1 cup Dried Green Tea
1 Pt Soy Oil
1 Pt Extra Virgin Olive Oil
Directions
1. Put green tea in a quart container.
2. Warm the soy oil and pour over green tea.
3. Mix and steep for one hour then dilute with room temp extra virgin olive oil to fill the quart container.
Fried Kale
Ingredients
Kale, washed
Oil for frying
Directions
1. Remove the entire stem from the kale.
2. Fry at 320 degrees F until crispy. It should be light, crispy and green.
If the oil is too hot or if the kale is fried too long it will take on a brown tint.
Blanched Kale
Ingredients
Kale, washed
Directions
1. Remove the entire stem from the kale.
2. Blanch kale in salted, boiling water and then shock in ice water.
When serving dress it with the yuzu dashi.
Dish Assembly
1. Dice the salmon and the pear into similar size cubes.
2. Toss the salmon with the garlic, green tea oil and yuzu dashi.
3. Dress the blanched kale in the yuzu dashi.
4. On a rectangle plate, place the salmon and the pear first, and then layer with the blanched kale and the blueberries.
5. Drizzle the green tea oil over top and garnish with fried kale.
