Main ingredients
pork jowlchicken thighsalmonawase misomirimsugarseasoned saltavocadosun-dried tomatogarliccheongyang chili pepperred chili pepperonioncilantrolimewhole black pepper
Striker Chef's Miso Sous Vide 3-Way Platter
A high-end dish featuring salmon, pork jowl, and chicken thigh seasoned with miso sauce, cooked sous vide, and served with refreshing guacamole.
Ingredients needed 2 servings
Recipe
Cooking tips
- It's best to remove the salmon skin before cooking, as it can easily burn if seared with the sauce on.
- Slowly submerging the zipper bag in water and using water pressure to remove air makes it easy to seal without a vacuum machine.
- Salmon becomes tough if cooked above 60°C, so maintain a strict 56°C temperature for a moist texture.
Recommended for
- Those who want to experience special, tender meat and fish dishes together using a sous vide machine.
- Those who want to serve a spectacular, perfect home party visual platter at a fine dining level.
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