- 1½ Tablespoons freshly grated wasabi
- 1½ Tablespoons organic soy sauce
- 2½ Tablespoons fresh hijiki*
- 2 shiso* leaves, chopped
- 10 ounces fatty blue fin tuna, diced to ½-inch
- 4 red radishes, grated
- 2 teaspoons yuzu* juice
- 2 teaspoons pickled red onion, chopped
Yuzu Mirin Reduction:
- 1 cup mirin*
- ½ cup dashi*
- 1/8 cup yuzu juice
- 1 Tablespoon soy sauce
- 1 gelatin sheet
- 3-4 teaspoons water
- 1 Tablespoon sugar
- 1/8 cup yuzu juice
- 3 Tablespoons tonburi*, seasoned with a little soy sauce
and yuzu juice
- ¼ teaspoon red radish, julienned
- 8 teaspoons tobiko wasabi*
- 20 shiso sprouts
- 4 teaspoons pickled ginger, minced
- Soy sauce, to taste
- Yuzu juice, to taste
For Fatty Tuna:
Combine the wasabi, soy sauce, hijiki and shiso, and mix well.
Gently fold the diced tuna into the mixture, allowing it to
marinate for 3-5 minutes.
For Red Radish:
Combine all ingredients and mix well. Set aside.
For Yuzu Mirin Reduction:
Reduce the mirin in a sauce pan over low-medium heat down
to ¼ cup. Add the dashi and reduce again to ¼
cup. Stir in the yuzu and soy, and allow the mixture to chill.
For Yuzu Gelée:
Place gelatin in the water. In a saucepan over low heat, dissolve
the gelatin. Add the sugar and yuzu juice, and mix well. Pass
the mixture through a fine sieve, and pour it into a 10-inch
by 13-inch glass baking pan. Allow gelee to cool and harden
a bit. Dice it into 1/8-inch squares; chill and reserve.
To Assemble and Serve:
Place a dollop of the red radish mixture in the center of
each serving plate. Divide half of the marinated fatty tuna
among the plates. Layer some pickled ginger on the tuna and
then place the remaining tuna on top. Place the diced yuzu
gelee and 2 teaspoons of tobiko wasabi on each plate around
the tuna. Top the tuna with ¾ Tablespoon tonburi on
each plate. Drizzle some yuzu mirin reduction around each
plate. Garnish with 5 shiso sprouts per plate.
* The following ingredients are available in Asian
markets and some gourmet food stores:
* Shiso, also known as perilla, beefsteak
plant or Japanese basil, is a crepe-textured, jagged-edged
leaf. It is related to mint and basil, and its flavor is
reminiscent of both.
* Hijiki is a black, slightly bitter tasting
seaweed and is sold dried in short course strips.
* Mirin, or rice wine,
is a low alcohol, sweet, golden wine made from glutinous
rice. It adds sweetness and flavor.
* Dashi is a soup stock made with dried
bonito tuna flakes, kombu—a long dark seaweed, and
water. It comes granulated, powdered and in a concentrate.
* Yuzu is a yellow to orange skinned citrus,
usually medium-sized, with a highly fragrant rind and flesh.
Its flavor is acidic and tart.
* Tobiko Wasabi is flying fish caviar mixed
with wasabi, or Japanese horseradish.
* Tonburi, also known
as land caviar, is the seed of broom cypress, Kochia Scooaria