Yokai Berry

Jul 18th, 2013 | By | Category: blog, cook something, fish and seafood
Yokai Berry, photo by Jeff Stockton

Yokai Berry, photo by Jeff Stockton

Chef Tyson Cole, Executive Chef and owner of Uchi and Uchiko in Austin calls this an antioxidant dish, and when you see the ingredients, you’ll understand why.

Visit local Asian markets to locate some of the ingredients.

Yokai Berry

  • Farm Raised Salmon
  • Asian Pear
  • Blueberry
  • Blanched Lacinato Kale
  • Crispy Lacinato Kale
  • Yuzu Dashi
  • Candied Red Quinoa
  • Green Tea Oil
  • Minced Garlic

Yuzu Dashi

  • 225g.  Yuzu [Asian citrus that’s very sour]
  • 5g.     Hon Dashi [A Japanese stock made
    with bonito flakes and seaweed]
  • 50g.   Sugar

Whisk until combined, refrigerate for use.
This is best very cold.

Candied Red Quinoa

  • 1/4 cup dry red quinoa
  • 1 pt. water
  • 1 pt. simple syrup

Cook the dry quinoa in boiling water until
al dente, about 10 minutes.  Strain the quinoa
out of the boiling water and transfer to cook in
simple syrup for 15 minutes.  Strain the cooked
quinoa from the simple syrup and fry in a table
top fryer or a small sauce pot with soy oil at 325
until crispy. Remove from the oil and transfer to
linens to dry.

 Simple Syrup

  • 2 cups sugar
  • 2 cups water

Combine and bring to a boil, reserve for quinoa.

Green Tea Oil

  • 1/4 cup      Dried Green Tea leaves
  • 1/2  cup     Soybean Oil
  • 1/2  cup     Extra Virgin Olive Oil

In a mixing bowl or glass measuring cup place dried green tea, warm soybean oil over low heat and pour over green tea.  Mix and steep for one hour then dilute with room temp extra virgin olive oil.

Crispy Kale

  • 6 large leaves of kale, stems removed
  • Kosher salt

In a table top fryer or a saucepot with soybean oil, fry whole leaves of kale until all moisture is removed and leaves are crispy. Remove from oil and place on paper towels, season with salt. Blanched Kale

  • 8-10 large leaves of kale, stems removed
  • Kosher salt

In a medium sized saucepot, bring salted water to a boil. Once boiling, place kale leaves in boiling water and let cook for 2 minutes. Remove from water and shock in an ice bath. Reserve for use.


Place 6-8 pieces of salmon on a chilled plate. Sprinkle a small amount of brunoised garlic [small dice] on top of salmon pieces. Dress the plate with 2 tsp. of yuzu dashi. Place bundles of blanched kale in between fish. Place 6-8 blueberries around plate. Chop 1 in chunks of Asian pear and place next to fish. Dress with 2 tsp. of green tea oil. Place crispy kale around slices of fish and blanched quail. Finish with a small amount of candied quinoa and sea salt.


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  1. Thats funny, blanched quail. I didnt recall any quail in my yokai berry. Lol anyway, I loooove you and your dishes,