Mochi-crusted ono from Wade Ueoka
A crispy crust of sesame-studded nori, a moist interior of firm ono. What Wade Ueoka created as chef de cuisine at Alan Wong’s is now a staple of his farmers’ market and Taste Table menus. It’s a grated mochi coating, inspired by his mom’s leftover New Year’s mochi recipes, that gives the fish its crackle. That on a bed of somen noodles, accompanied by whatever locally sourced veggie sides Ueoka’s come up with that day. It’s what we can only hope he continues when he opens MW Restaurant with pastry chef wife Michelle Karr Ueoka this fall.
Thursdays at Taste through August, 667 Auahi St., tastetable.com, $12