Shaved Sashimi of Geoduck Clam

Eric Ziebold, executive chef at CityZen in Washington, D.C.’s Mandarin Oriental hotel, shares his recipe for shaved sashimi of geoduck clam, with marinated english cucumber, spring onion, and pickled mushroom salad with toasted sesame vinaigrette.

Serves: 10

10 Geoduck clams (giant clam found in salt water around the coasts of the Pacific Northwest)
10 English cucumber
10 red spring onions (bulb about ½-inch diameter)
10 shiitake mushrooms
2 tablespoons sesame vinaigrette
Fleur de sel
Spring onion top chiffonade

For the Marinated Cucumber
2 tablespoons rice wine vinegar
½ teaspoon salt
1 teaspoon sugar

For the Onion
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon sugar

For the Shiitake
1 tablespoon Banyuls Vinegar (wine vinegar made from grapes grown in the French region of Banyuls-sur-Mer)
1 tablespoon vegetable oil
¼ teaspoon sesame oil
1 teaspoon salt

For the Vinaigrette
1 ½ teaspoons rice vinegar
3 ½ teaspoons vegetable oil
½ teaspoon sesame oil
½ teaspoon toasted sesame seeds
1 teaspoon salt
1 teaspoon sugar

1. Slice the cucumber very thin on a mandolin. Spread the slices out to coat a pan so that they are barely overlapping. Season the cucumber with vinegar, salt and sugar. After 10 minutes, rinse.

2. Peel the onion bulbs. Split in half vertically, and break into individual petals. In a medium hot pan lightly sauté onions. Add vinegar, salt and sugar, and cool immediately. Chiffonade the tops of the spring onions.

3. In a hot pan sauté the mushrooms in vegetable oil. Season with salt, add vinegar and sesame oil then cool immediately.

4. Prepare the vinaigrette by seasoning vinegar with salt and sugar. Add the vegetable oil, then sesame oil, then the sesame seeds.

5. Arrange the cucumbers on a plate to form a small nest. Toss onion bulb and shiitake with the sesame vinaigrette. Add the vegetables, after draining lightly, and arrange on top of the cucumber. Slice the clam very thin and toss with the sesame vinaigrette that remains in the bowl. Arrange the clam on top of the onion and mushrooms. Season lightly with fleur de sel. Top with a pinch of spring onion top chiffonade.

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