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Green Papaya and Mango Seafood Salad

Recipe by Gerald Warner, executive sushi chef, Café Japengo

Cooking is a family thing for me. We live in a cul de sac, so sometimes the neighbors come over, too. A lot of times, I cook on the grill. I do steaks and chicken dishes that go with what we grow in our garden. Every night we have a cheese board with dinner. We do some melted Brie and sharp Parmesan before dinner with good wine. Sometimes we have fresh artichokes or other vegetables in season. It’s just family time. It’s how I grew up.

The kids grew up with me in the garden, planting seeds. My kids pick green beans and cucumbers and I give them a butter knife so they can help prep salads and cut up vegetables. They love to help. In our garden we grow carrots, asparagus, cucumbers, peas, green beans, corn, and peaches and oranges. We also have chickens so we can always have farm-fresh eggs. I go out with the kids and they have a partnership with what they are eating. Anytime I need to plant I have the kids help. I say, “This is your corn. These are your green beans.” I say, “Go get me some carrots,” and they feed the tops to the rabbits. Once I told my kids that if they ate beets it would turn their pee pink. They try things and like them and vegetables become the norm.

I grew up in Poway with a big garden and loved to cook with my mom, slicing and dicing in the kitchen. I was always big into the outdoors, too, and got a degree in fitness from Humboldt State. I started making sushi because my Japanese history professor at Humboldt had a Japanese restaurant and he hired me. I love to fish and bring in abalone, so making sushi fit right in. When I started at Japengo, I was a little tempura boy in the back of the restaurant and the sushi chefs bossed me around. But I worked my way up the ranks and now I’m the executive sushi chef at Japengo. I love the interaction with people in the restaurant. I ask, “Hey, what do you like?” and when they tell me, I make new combinations of sushi for them.

I love to cook. Even when I am off work, I cook.

INGREDIENTS

1 cup shredded green papaya (shoestring style)

1 cup shredded English cucumber (shoestring style)

1/2 cup strips of fresh mango

1/4 cup cleaned cilantro leaves

1/3 cup ponzu (citrus soy sauce)

1/2 teaspoon grated or minced ginger (not pickled

ginger)

1/2 teaspoon sesame oil

1 teaspoon toasted sesame seeds

1 teaspoon chili sauce (optional)

1/2 cup chuka seaweed salad (sometimes called “ocean salad,” available in Asian markets)

1 cup assorted sashimi grade fish (tuna, fresh salmon, yellowtail, octopus, crab)

HOW TO DO IT

Slice papaya and cucumber into very thin, shoestring-size slices or run through a mandolin. Slice fresh mango and chop cilantro. In a medium bowl, mix the ponzu, ginger, sesame oil, sesame seeds, and chili sauce (if desired). Add vegetables, chuka seaweed salad, and fish and gently combine. Serve in bowls or on beveled plates.

NOTE: Sushi ingredients can be purchased at:

Catalina Offshore Products.

5202 Lovelock St. San Diego, CA 92110

Phone: 619-297-9797

Fax: 619-297-9799

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Recipe by Gerald Warner, executive sushi chef, Café Japengo

Cooking is a family thing for me. We live in a cul de sac, so sometimes the neighbors come over, too. A lot of times, I cook on the grill. I do steaks and chicken dishes that go with what we grow in our garden. Every night we have a cheese board with dinner. We do some melted Brie and sharp Parmesan before dinner with good wine. Sometimes we have fresh artichokes or other vegetables in season. It’s just family time. It’s how I grew up.

The kids grew up with me in the garden, planting seeds. My kids pick green beans and cucumbers and I give them a butter knife so they can help prep salads and cut up vegetables. They love to help. In our garden we grow carrots, asparagus, cucumbers, peas, green beans, corn, and peaches and oranges. We also have chickens so we can always have farm-fresh eggs. I go out with the kids and they have a partnership with what they are eating. Anytime I need to plant I have the kids help. I say, “This is your corn. These are your green beans.” I say, “Go get me some carrots,” and they feed the tops to the rabbits. Once I told my kids that if they ate beets it would turn their pee pink. They try things and like them and vegetables become the norm.

I grew up in Poway with a big garden and loved to cook with my mom, slicing and dicing in the kitchen. I was always big into the outdoors, too, and got a degree in fitness from Humboldt State. I started making sushi because my Japanese history professor at Humboldt had a Japanese restaurant and he hired me. I love to fish and bring in abalone, so making sushi fit right in. When I started at Japengo, I was a little tempura boy in the back of the restaurant and the sushi chefs bossed me around. But I worked my way up the ranks and now I’m the executive sushi chef at Japengo. I love the interaction with people in the restaurant. I ask, “Hey, what do you like?” and when they tell me, I make new combinations of sushi for them.

I love to cook. Even when I am off work, I cook.

INGREDIENTS

1 cup shredded green papaya (shoestring style)

1 cup shredded English cucumber (shoestring style)

1/2 cup strips of fresh mango

1/4 cup cleaned cilantro leaves

1/3 cup ponzu (citrus soy sauce)

1/2 teaspoon grated or minced ginger (not pickled

ginger)

1/2 teaspoon sesame oil

1 teaspoon toasted sesame seeds

1 teaspoon chili sauce (optional)

1/2 cup chuka seaweed salad (sometimes called “ocean salad,” available in Asian markets)

1 cup assorted sashimi grade fish (tuna, fresh salmon, yellowtail, octopus, crab)

HOW TO DO IT

Slice papaya and cucumber into very thin, shoestring-size slices or run through a mandolin. Slice fresh mango and chop cilantro. In a medium bowl, mix the ponzu, ginger, sesame oil, sesame seeds, and chili sauce (if desired). Add vegetables, chuka seaweed salad, and fish and gently combine. Serve in bowls or on beveled plates.

NOTE: Sushi ingredients can be purchased at:

Catalina Offshore Products.

5202 Lovelock St. San Diego, CA 92110

Phone: 619-297-9797

Fax: 619-297-9799

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Comments
1

I have eaten at Jerry's many times and the food is always wonderful. He is a great Chef. Keep the food going Jer. You always make everyone feel welcome whether it is at his home or at Cafe Japengo.

Oct. 14, 2009

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4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
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