Talk Takeaway: Susan Feniger's Asian-Inspired Recipes

Posted on Mar 5, 2013 10:40am

Chef Susan Feniger, owner of Border Grill and Susan Feniger's STREET, visited "The Talk" for a Talk Takeaway: Cooking segment.  She showed the ladies how to make an Asian-inspired meal. Here are the recipes!

Korean Chopped Salad with Sesame Dressing
Serves 4
Courtesy of Chef Susan Feniger and Chef Kajsa Alger

1 1/2 cups short-grain brown rice
Kosher salt
4 tablespoons canola oil
2 ounces fresh shitake mushrooms, stemmed, caps sliced
2 cups cubed firm tofu (1/2 inch cubes)
1 cup Pickled Daikon Radish
1 cup soybean sprouts
1/3 cup toasted salted sunflower seeds
1/4 cup fresh or dried seaweed (such as hijiki or toasted nori)
3/4 cup Sesame Dressing
1 head romaine lettuce, outer leaves discarded, shredded
1 lemon, halved
1 pound black cod fillet, bones and skin removed, cut into 4 pieces
4 large eggs
1. Put the rice in a medium bowl and rinse it under cold water, stirring it with your hand, for 1 minute. Drain, and put it in a heavy saucepan. Add 2 1/2 cups of cold water and 1/2 teaspoon of salt. Cover, and bring the water to a boil over high heat, about 4 minutes. Reduce the heat to low and simmer for 20 minutes, covered, stirring halfway through. Turn off the heat and let the rice steam under the cover for 5 minutes. Then transfer the rice to a large mixing bowl. Fluff it with a fork and set it aside to cool to room temperature. Do not refrigerate!
2. Meanwhile, put 2 tablespoons of the oil in a sauté pan set over high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms start to brown and are soft throughout, 4 to 5 minutes. Add the mushrooms to the cooled rice. Add the tofu, pickled daikon radish, soybean sprouts, sunflower seeds, seaweed, and sesame dressing. Mix gently to combine.
3. Divide the shredded lettuce among 4 bowls. Squeeze some lemon juice over each bowl, and toss gently. Divide the rice mixture among the 4 bowls.
4. Season the cod with salt. Heat the remaining 2 tablespoons oil in a medium nonstick sauté pan set over medium-high heat. Add the fish and sauté until golden brown, about 4 minutes. Reduce the heat to medium-low. Flip the fish fillets over and cook for 4 to 5 minutes, until the fish is cooked through and starts to flake when lightly pressed. Remove the fish from the pan and put one piece on top of each rice salad.
5. Return the pan to medium-high heat and fry the 4 eggs sunny side up. Season to taste with salt. Top each salad with an egg, and serve immediately. Instruct your guests to break open the egg and mix it into their salads as they are eating.
Sesame Dressing
Juice of 1 medium lemon (about 1/3 cup)
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons absinthe
1 (1-inch) piece fresh ginger, peeled and minced
1/2 cup sesame oil
1 tablespoon spicy sesame oil
In a large bowl, whisk together the lemon juice, soy sauce, vinegar, absinthe, and ginger. While whisking vigorously, slowly drizzle the oils. Transfer to a container, seal, and store in the refrigerator until ready to use or for up to 3 days. As the dressing sits it will separate, so mix thoroughly before using.

Pickled Daikon Radish
Makes 1 Quart
Courtesy of Chef Susan Feniger and Chef Kajsa Alger

1 daikon radish, peeled and cut into thin strips
3 medium carrots, peeled and cut into thin strips
1 small white onion, thinly sliced
2 tablespoons canola oil
7 cloves garlic, sliced
3 jalapeno peppers, sliced
1 (2-inch) cinnamon stick
1 whole star anise
1 teaspoon coriander seeds
1/4 teaspoon ground turmeric
1 cup rice wine vinegar
1/2 cup sugar
2 tablespoons kosher salt
1. Combine the daikon, carrots, and onion in a medium heatproof bowl.
2. In a small saucepan set over medium heat, heat the oil. Add the garlic and peppers, and cook for 2 minutes, until just before the garlic starts to brown. Add the cinnamon, star anise, coriander seeds, and turmeric, and cook for 1 minute to release their aromas. Add the vinegar, sugar, salt, and 1/3 cup water, and raise the heat to high. Bring the mixture to a boil, and then pour all of it over the vegetables in the bowl. Mix well and let cool in the refrigerator.
3. Transfer the cooled mixture into an airtight container. The pickled daikon can be stored in the refrigerator for up to two weeks. 

Japanese Picked Vegetable Ribbons
Makes 3 Cups
Courtesy of Chef Susan Feniger and Chef Kajsa Alger

2 medium carrots, peeled
1 small daikon radish, peeled
3 Persian cucumbers, peeled
5 red radishes, thinly sliced
2 cups rice wine vinegar
1/4 cup low-sodium soy sauce
1/2 cup mirin (rice wine)
1/2 cup sugar
1 tablespoon kosher salt

1. Using a mandolin, very thinly slice the carrots, daikon, and cucumbers lengthwise, so that they create fine ribbons of orange, green, and white. Put the vegetables in a large bowl and add the radishes
2.  In a separate bowl, combine the rice wine vinegar, soy sauce, mirin, sugar, and salt, and mix until the sugar dissolves. Pour the vinegar mixture over the vegetables and mix well to combine. Make sure that the vegetables are submerged below the pickling liquid.
3. Transfer the bowl to the refrigerator and let the vegetables marinate for at least 30 minutes. As they marinate, the vegetables will soften and sink further into the pickling liquid. Because the ribbons are delicate and will become soft and soggy over time, these pickles are best eaton on the same day they are prepared. You can use them the following day, but I don't recommend using them when they are more than 2 days old.


4 cups fresh orange juice
1 (12.7 ounce0 package soba noodles
1/3 cup low sodium soy sauce
1/3 cup spicy sesame oil
1/3 cup sugar
1/3 cup rice wine vinegar
2 tablespoons black sesame seeds, toasted
1 bunch scallions, white and green parts, thinly sliced on the diagonal
1 (10-ounce) package firm tofu, cut into small cubes, salted to taste

1. Pour the orange juice into a small saucepan set over medium-high heat, and bring to a boil.  Then reduce the heat to low and simmer for 30-40 minutes, or until the orange juice is thick and syrupy and has reduced to 1 cup.
2. While the orange juice is simmering, cook your noodles: Bring a large pot of water to a boil.  (The general ratio for cooking noodles is 4 quarts of water per pound of noodles.)  Add the noodles to the boiling water and stir well.  Reduce the heat to medium-low and cook for 5 minutes, stirring occasionally.  Drain the noodles and rinse them twice with cold water.  Drain well, and transfer them to a bowl. 
3. When your orange juice is ready, remove the pan from the heat.  Pour the syrupy juice into a blender, and add the soy sauce, sesame oil, sugar, and rice wine vinegar.  Puree until smooth and emulsified, about 2 minutes.  Pour half of the dressing over the noodles and toss well to combine.  Put the noodles in the refrigerator to cool, 20-30 minutes.
4. Toss the cooled noodles with the toasted black sesame seeds and sliced scallions.  Top with the tofu, and serve with the remaining dressing on the side.


1 lemon cut into 6 pieces
1 lemon cut in 1/2 to juice
6 kumquats cut in1/2
1 inch of fresh ginger, peeled and minced
1 oz vodka
1/2 oz triple sec
1/2 oz ginger simple syrup
2T candied ginger chopped

I like to top with an ounce of soda or sparkling per drink

Cut the lemons in 6th and the kumquats in 1/2 then place in a rocks glass along with the fresh ginger and muddle.

Juice the other lemon into a shaker and fill the shaker with ice.

Add the vodka, triple sec, ginger simple syrup and shake well and pour over the muddled fruit.

You can garnish kumquats stuffed with candied ginger and put on a toothpick and drop in the glass.

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