SPICY TUNA TARTARE IN SESAME MISO CONES
Ingredients
- 4 4 4ounces OUNCE_USVolumediced #1 sushi grade tuna
- 1 1 1tablespoon TABLESPOON_USVolumediced pickled ginger
- 1 1 1teaspoon TEASPOON_USVolumechopped scallions
- 1 1 1tablespoon TABLESPOON_USVolumesoy sauce/wasabi mixture
- 2 2 2tablespoons TABLESPOON_USVolumespicy chili mayonnaise
- 4 4 4ounces OUNCE_USVolumebutter
- 1 1 1cup CUP_USVolumecorn syrup
- 1/8 1/8 1/8cup CUP_USVolumemiso paste
- 1/4 1/4 1/4teaspoon TEASPOON_USVolumesalt
- 1/4 1/4 1/4teaspoon TEASPOON_USVolumeblack pepper
- 1 1 1tablespoon TABLESPOON_USVolumesesame oil
- 1/2 1/2 1/2cup CUP_USVolumeall-purpose flour
- 1 1 1tablespoon TABLESPOON_USVolumepowdered ginger
- 1/2 1/2 1/2cup CUP_USVolumesesame seeds (1/4 black, 1/4 white)
Instructions
- Preheat oven to 350 degrees F.
- In a medium saucepan, melt the butter together with the corn syrup. Do not boil.
- Remove from the heat and whisk in miso past and sesame oil.
- Sift the flour, continuously stirring. Add the ginger and sesame seeds.
- Bake in the oven on Silpats in 1 tablespoon portions for 10 minutes, then turn and bake for another 2 minutes.
- Remove from the baking sheets and form into miniature cones.
- Mix together left over ingredients. Place in plastic pastry bag.
- Place cones (about 20) in cone holder. Place 2 daikon sprouts in each cone while piping in the tartare mixture.
- Top with masago roe, julienne bonito flake and chopped pickled ginger.
Presentation
Soy Sauce/Wasabi Mixture is made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce. First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use. Spicy Chili Mayonnaise is made with 1 cup of good quality prepared mayonnaise, 1/3 cup plus 1/4 tablespoon of chili sauce siaracha, and 1/4 teaspoon sesame oil (Kadoya Brand) all mixed together.
ABOUT THIS RECIPE
Favorite Japanese sushi flavors highlight the fresh, rich flavor of the finest tuna in this simple appetizer.