Monday, September 5, 2016

Spicy Geoduck and Radish Sprout Salad (appetizer for 1-2)

We rented a studio in Seattle, Washington and it has a small but fully equipped kitchen. It is small by American standards but it is still larger than most kitchens I have cooked in. I learned quickly at a young age to adapt and improvise as needed--a few of the important life lessons. Here is a dish that requires only a good sharp knife (even a small one will do), clean water, a few minor ingredients...and best of all no cooking! Before slicing the geoduck's siphon you may want to give it a thorough cleaning by scrubbing it with salt and vinegar. Rinse it well and pat it dry with a clean towel. You will know the geoduck is fresh and live when the slices curl up after cutting! Check out my previous post on How to Clean and Prepare a Geoduck.

The Irish moss (seaweed) came from New Hampshire coast and the Chinese chives came from my parents' garden. The Sashimi Soy Sauce and Momoya Kimchee Base (Spicy Chili Sauce) came from a store in the International District (Seattle).

sliced geoduck (the slices curled up = freshness)
Geoduck and Radish Sprout Salad
Spicy Geoduck and Radish Sprout Salad (appetizer for 1-2)


1/4 cup fresh Irish moss (seaweed), washed well and drained, hand-torn or roughly chopped
2.5 oz radish sprouts, trimmed the ends, washed well and drained
Juice from 1/2 a lime
2 tsp Sashimi Soy Sauce
2 tsp Momoya Kimchee Base (Spicy Chili Sauce)
1 tsp sesame oil
A few sprigs of Chinese chives, cut into 1-inch lengths
About 3/4 cup thinly sliced geoduck (How to Clean and Prepare a Geoduck)
Chili powder or cayenne pepper (garnish)
Chinese chive flower buds (garnish)


Mix Irish moss, sprouts, lime juice, soy sauce, kimchee sauce, oil and chives in a bowl. Place the seasoned vegetables on a plate. Add the geoduck into the sauce remaining and mix this well. Add the seasoned geoduck over the vegetables and pour the sauce over. May sprinkle chili powder or cayenne pepper over the salad and garnish with a few Chinese chive flower buds.

*A salad spinner is a great kitchen tool to spin your vegetables and herbs dry without bruising them.

view into a Chihuly glass ball (Seattle, 2016)

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