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Tuna
6 oz block tuna
.5 oz togarashi spice
Sear hard 30 seconds two sides
Asian Mushroom Salsa
1 T sesame oil
2 each Serrano chili
12 shallots, sliced
50 shiitake caps
6 roma tomato, diced
12 scallion, bias cut
12 T cilantro, chiffonade
12 garlic cloves
12 oz rice wine vinegar
2 oz miso paste
8 oz orange juice
2 oz honey
3 T soy sauce
Method:
Sweat shallots and peppers
Add shiitakes and sauté briefly
Add remaining ingredients and refrigerate
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Sweet Thai Chile
1 qt rice wine vinegar
same amount of sugar
1/3 c orange juice
1/3 c lime juice
1/3 c grapefruit juice
reduce by half
add 1 pint lite corn syrup
½ c sambal olek
let chill thoroughly
12 green onions, thin sliced bias
1 bunch chopped cilantro
Assembly:
Slice tuna into five pieces
Arrange with salsa
Dress 1 oz mizuna leaves with house made sweet thai chili sauce
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