Alice Sun

Instructions for salmon: 

Marinate the salmon collar in mirin or rice wine for 10 mins 
Once done, pat dry, top with a sprinkle of salt, then set on a crinkled up aluminum foil in a broiler on high for 10 mins 
Serve with a ponzu sauce of soy sauce mixed with yuzu juice 
Garnish with a few slices of lemon 


Instructions for salad and dressing: 

In a blender toss in the carrot, ginger, soy sauce, honey, tahini, vinegar, olive oil, and water 
Blend on high, adding a few tbsps of water at a time until it reaches your preferred consistency 
Cut up the kale, massage well, then combine in a bowl with the red cabbage and dressing 


Instructions for miso soup: 

Heat up the dashi first until boiling, then add in the seaweed 
Let it cook until fully rehydrated, which should take about 1-2 mins 
Take off the heat, then stir in the miso paste 


Serve everything with rice topped with tobiko and a side of kimchi