Japanese Jackfruit tostada
Chef
Hans Dannerhoj
Hospital
Riverview Medical Center
Cook time
1 hour
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
1 pack wonton skins
4 ounces mayonnaise
1/4 cup togarashi
1 ounce yuzu or ponzu
1 head napa cabbage, shredded
1 head red cabbage, shredded
2 cups rice wine vinegar
1/2 cup white sugar
1/4 cup kosher salt
1/2 cup sriracha
4 avocados
4 ounces edamame
1/4 tablespoon ground ginger
1/2 cup lime juice
1 teaspoon yuzu
1/4 tablespoon salt
3 ounces mirin
1 tablespoon minced ginger
1 clove garlic, minced
1/4 cup toasted sesame oil
1/4 pound brown sugar
1/4 cup tomato paste
8 ounces rice wine vinegar
1/4 cup soy sauce
6 pounds jackfruit
4 ounces mayonnaise
1/4 cup togarashi
1 ounce yuzu or ponzu
1 head napa cabbage, shredded
1 head red cabbage, shredded
2 cups rice wine vinegar
1/2 cup white sugar
1/4 cup kosher salt
1/2 cup sriracha
4 avocados
4 ounces edamame
1/4 tablespoon ground ginger
1/2 cup lime juice
1 teaspoon yuzu
1/4 tablespoon salt
3 ounces mirin
1 tablespoon minced ginger
1 clove garlic, minced
1/4 cup toasted sesame oil
1/4 pound brown sugar
1/4 cup tomato paste
8 ounces rice wine vinegar
1/4 cup soy sauce
6 pounds jackfruit
preparation
Instructions
1. Fry wonton skins in the fryer for 20 seconds on each side, drain, and place to the side.
2. Combine mayonnaise, togarashi, and yuzu or ponzu in a food processor until smooth, then place in a squeeze bottle.
3. Mix shredded cabbages with rice wine vinegar, 1/2 cup sugar, 1/4 cup salt, and 1/2 cup sriracha and set aside in the refrigerator for 1 hour.
4. Steam edamame for 8 minutes until slightly soft, then put into a food processor with 2 tablespoons of lime juice until pureed.
5. Cut and deseed avocados, scoop out with a spoon, and place in a large bowl. Once the edamame is cooled, add to avocado. Add ginger, and lime juice into the large bowl and mash until slightly chunky but smooth.
6. Add mirin, 1 tablespoon minced ginger, minced garlic, toasted sesame oil, brown sugar, tomato paste, rice wine vinegar, and soy sauce to a pot and bring to a boil, lower, and simmer for 10 minutes until slightly thickened.
7. Cut jackfruit into 8 pieces, place into a perforated pan, and steam for 1 hour and 15 minutes, let cool and pull apart - discarding seeds and outer skin. Place jackfruit into a food processor and pulse slightly, then add to a large pot and set aside.
8. Add all of the Japanese BBQ sauce to the jackfruit and cook over low heat for 15 minutes.
9. Micro wasabi for garnish. Toast Nori cut into strips for garnish. Place three tostadas on a plate, spoon one teaspoon of edamame guacamole. Add 2 ounces of jackfruit to the top of the guacamole. Add 2 ounces of the sriracha slaw. Top with a squirt of yuzu aioli. Finish with wasabi and nori.
2. Combine mayonnaise, togarashi, and yuzu or ponzu in a food processor until smooth, then place in a squeeze bottle.
3. Mix shredded cabbages with rice wine vinegar, 1/2 cup sugar, 1/4 cup salt, and 1/2 cup sriracha and set aside in the refrigerator for 1 hour.
4. Steam edamame for 8 minutes until slightly soft, then put into a food processor with 2 tablespoons of lime juice until pureed.
5. Cut and deseed avocados, scoop out with a spoon, and place in a large bowl. Once the edamame is cooled, add to avocado. Add ginger, and lime juice into the large bowl and mash until slightly chunky but smooth.
6. Add mirin, 1 tablespoon minced ginger, minced garlic, toasted sesame oil, brown sugar, tomato paste, rice wine vinegar, and soy sauce to a pot and bring to a boil, lower, and simmer for 10 minutes until slightly thickened.
7. Cut jackfruit into 8 pieces, place into a perforated pan, and steam for 1 hour and 15 minutes, let cool and pull apart - discarding seeds and outer skin. Place jackfruit into a food processor and pulse slightly, then add to a large pot and set aside.
8. Add all of the Japanese BBQ sauce to the jackfruit and cook over low heat for 15 minutes.
9. Micro wasabi for garnish. Toast Nori cut into strips for garnish. Place three tostadas on a plate, spoon one teaspoon of edamame guacamole. Add 2 ounces of jackfruit to the top of the guacamole. Add 2 ounces of the sriracha slaw. Top with a squirt of yuzu aioli. Finish with wasabi and nori.
