With his Miso-Shallot Vinaigrette — Ming takes two savory flavors and combines them, bringing together the mild, garlic-like flavor of shallots with salty-smoky miso. First, Ming uses the vinaigrette to create Seared Sesame-Crusted Rare Salmon with Mizuna Salad — the combination of salmon and miso is truly a match made in heaven. Then he uses the master recipe as a marinade for the Marinated Lamb with Roasted Yukon Gold Potatoes and Carrots — a dish inspired by the classic Mediterranean pairing of lamb and garlic. The potatoes and carrots are cooked along with the meat to absorb the wonderful flavors, making this an easy one-dish meal that will be in high demand during the winter months. Finally, Ming makes the ultimate meal-on-the-go: a lighter option of Marinated Grilled Vegetable Hand-Rolls — his East-West version of the wrap sandwich. Ming then heads to his restaurant Blue Ginger to discuss the various types of miso and how it is used in interesting ways with sous chef Tom Woods. Guest chef, Michael Schlow visits Ming back at the studio and proves that even the most talented chef can still have fun with basic ingredients. He creates Potato-Crusted Halibut with Wild Mushrooms and Miso-Shallot Vinaigrette, surprising Ming with his "secret" ingredient of dehydrated potato flakes (a.k.a instant mashed potatoes!)
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