This is a “noveau” style poke taking a few traditional ingredients and pairing them with new tastes and textures like crunchy tobiko and spicy wasabi. Ono with Tobiko.
serves 4
Ingredients
- 1 pound sashimi-grade ono cut into 3/4‑inch dice
- ½ cup chopped red onion
- ¼ cup thinly sliced green onions
- ½ cup ogo seaweed rinsed and chopped
- ¼ cup tobiko
- 2 tablespoon black sesame seeds
- 1 tablespoon lemongrass white inner parts only, minced
- 1 tablespoon ginger peeled and grated
- 1 clove garlic peeled & minced
- juice of 1 lime
- ¼ cup peanut oil
- 1 tablespoon prepared wasabi
- 1 teaspoon sesame oil
Directions
Put the ono, red onion, green onion, ogo, tobiko, and sesame seeds in a bowl and mix well. Make the dressing: Put the ginger, garlic, lemongrass, and lime juice into the bowl of a mini food processor. With the machine running slowly pour the peanut oil into the machine. Process until a thick emulsification forms. Add the sesame oil, wasabi, salt and pepper to taste. Add the dressing to the bowl with the ono mixture and gently fold the ingredients together until the fish is well-coated but not wet. You may not use all the dressing. Cover and chill. Serve with a bit more ogo as garnish.
I think you have WAY overstylized your ingredients picture. It makes me uncomfortable to look at because all I can think about is you fussing over the placement of that silly sting. Try to be more natural. Right now the subject of the picture is your artificial posing. With less rigidity, the subject will be your food.
I get a lot of pleasure out of my ingredients photos especially. GREG
When I was there? I have never cooked a leg of lamb.
I stopped by for a drink and look what I got! Dinner and wine with no strings attached — oh wait, yes there were 😉
Haven’t done lamb since my photo shoot — this is perfect!
in the conversation of tannins and microclimates but you brought me back to reality with the grill. I am so clueless when it comes to wine it is embarrassing.
Love the lamb dish. That reminds me, I owe Alexis one done on the rotisserie. This one seems like it would work well with that method too. Nice job with the fire, Greg.
Beautiful write-up and the lamb (and accompaniments) are perfect. Cakebread chose the right person to invite.
BTW, we’re Tastespotting neighbors.
I recently found your blog and have bookmarked it, stopping to see what’s new almost every day! I’ve shared this post with two people so far who I know will love it, and I can’t wait to see what you come up with next.
xoxo Your new devotee.
I would have paid you to say that! But welcome anyway… GREG
You got me at the coffee rubs! Excellent.
than grilled leg of lamb? I think not. I love what you’ve done with it here, and your choice of wine.…inspired. I only recently started cooking leg on the grill, always fearing that I’d over-cook the bugger and ruin a perfectly good piece of meat. My first few turns have been successful, can’t wait to try this recipe next. — S
Well, I visited their tasting room about 7 years ago…wonder why I wasn’t invited?? 🙂
I’ve been wanting to do a leg of lamb since Easter! Hope I find time before next Easter. Looks so elegant.
Wanted to let you know, I tried your lamb kabob recipe this past weekend. The one where you mold the ground lamb around the skewer. Fabulous flavors Greg, and definitely a recipe keeper. I’ll be talking about it on my blog and will of course thank you for the recipe.
What an amazing event. I know next to nothing about wine (which is very embarrassing) so I look forward to more of your informative posts about pairings. Thank you for sharing…and for visiting my blog!
I absolutely ADORE lamb in almost any shape or form, and this is one of my favorites. I’m in awe. Your dish looks absolutely amazing.
Okay…at first I was jealous of the Cakebread tasting…then it was the dinner at Michael’s…now it’s this stuffed leg of lamb. I just had a tear well up in my eyes.
Like Patti — You’ve given me the courage to actually attempt stuffing and cooking a leg of lamb. Up until know, I’ve always cut it into pieces and done skewers or a braise. Thanks for the great instructions (as always).
I thought you were the foodie and he was the wino. 🙂
Looks like you did the wine justice with that roast. Must have been fun to share an intimate dinner with the winemaker.
…and Grant is indeed a better cook. He is a grad of the French Culinary Institute in NYC. I just type away at a computer enough to seem like the real cook in the family. GREG
Look at you getting invited to such a great event. Sounds like loads of fun. This is a mighty fine hunk ‘o lamb.
You make it look so easy to make an elegant feast! This is on my “must try” list!
I know very little about wine. At all. In any capacity. But my tastebuds are intuitive enough to know that red wine and lamb speak to each other. What a good pairing.
I’m glad the Tapenade recipe worked out for you. How did the lamb turn out? What other dishes did you have with it? The way the grilled leg looks makes my mouth water!
The lamb turned out beautifully. It was dark by the time we sliced so no pics I am afraid. We also had the purslane salad from Sunday and some grilled garlic potatoes and a blue berry pie. GREG
Wow…The wine sounds great, have not tried yet. And what a great recipe:)
Beautiful. BEAUTIFUL. I had heard about this lamb adventure that very afternoon and am in awe of how it turned out. I may have gained some courage from your instruction to try this myself.
… I hardly deserve to have such a post as the first to read in a long while. I’ll take it! I will simply have to enjoy your description of this wine as we have not quite made it to triple-digit bottles yet, but at least this grilled leg of lamb is within reach.
The title made me think of hubby’s youngest brother who just got back from Montana, where he was at a gay dude ranch experience- he showed up wearing his Stetson to hubs 50th birthday party, he is so not a wine drinker, and far from a cowboy, well who knows and he did look cute, lol, he would appreciate someone who would cook something wonderful like this! John loves to eat that is for sure!
Sorry, I went way off topic with the word ‘Ranch’…the wine sounds great!