Black Sesame Crusted Tuna Tataki
Black sesame crusted tuna tataki, heirloom tomato, kumquat pure
Let's prepare it!
1
Marination process
Boil and flambe and let the alcohol evaporate.
Add the remaining ingredients to the first mixture and simmer to reduce around 25 to 35 Min.
Add the remaining ingredients to the first mixture and simmer to reduce around 25 to 35 Min.
2
Dashi broth
Boil the water with kombu and as soon as you move the pot away from the fire, add bonito flakes and let it rest for one night.
Add all the remaining ingredients to the dashi stock and cook to reduce for 20 min.
Strain and keep in mise en place.
Add all the remaining ingredients to the dashi stock and cook to reduce for 20 min.
Strain and keep in mise en place.
3
Tuna marination
Marinated for one night in a vacuum bag before cooking.
4
Matsuhisa dressing method
Rinse the shallot in cold water to get rid of the sharpness.
Drain well.
Mix thoroughly shallots, soy sauce, vinegar, sugar, mustard powder, salt, and black pepper, in a bowl with four teaspoons of water.
When the sea salt has dissolved, add little by little the grapeseed and sesame oil, and blend well.
Drain well.
Mix thoroughly shallots, soy sauce, vinegar, sugar, mustard powder, salt, and black pepper, in a bowl with four teaspoons of water.
When the sea salt has dissolved, add little by little the grapeseed and sesame oil, and blend well.
5
Kumquat gel method
Strain the kumquat juice through a cheesecloth into a saucepan.
In a separate saucepan combine the water, sugar and agar-agar.
Set over medium-high heat, bring to simmer and whisk constantly for 5 min. (Warm the water without bringing it to boiling).
Once the agar-agar is completely hydrated into a simple syrup, slowly whisk it in the warm kumquat juice.
Pour into a baking dish and refrigerate for 1 hour. Once set, cut it into small pieces and puree it in a blender until smooth.
Pass through a fine-mesh tamis.
In a separate saucepan combine the water, sugar and agar-agar.
Set over medium-high heat, bring to simmer and whisk constantly for 5 min. (Warm the water without bringing it to boiling).
Once the agar-agar is completely hydrated into a simple syrup, slowly whisk it in the warm kumquat juice.
Pour into a baking dish and refrigerate for 1 hour. Once set, cut it into small pieces and puree it in a blender until smooth.
Pass through a fine-mesh tamis.
6
Finalize dish
Heat a bit of oil in a non-stick pan over high heat.
Place the tuna on a clean cutting board or plate, and season generously with sea salt and freshly grounded black pepper.
Sear the tuna for 15-20 seconds on each side, but be careful not to overcook.
Transfer the cooked tuna on a clean board and let it rest for about 5 minutes or cool it down with a blast chiller.
Roll and lightly press the tuna on the black sesame.
Slice it 3 cm high, and make sure to cut against the grain, then cut again by half and set it on the serving plate.
Garnish the tuna with blow-torched heirloom tomato, kumquat puree, seared kumquat and micro herbs.
Serve with Matsuhisa dressing and sea salt flakes.
Place the tuna on a clean cutting board or plate, and season generously with sea salt and freshly grounded black pepper.
Sear the tuna for 15-20 seconds on each side, but be careful not to overcook.
Transfer the cooked tuna on a clean board and let it rest for about 5 minutes or cool it down with a blast chiller.
Roll and lightly press the tuna on the black sesame.
Slice it 3 cm high, and make sure to cut against the grain, then cut again by half and set it on the serving plate.
Garnish the tuna with blow-torched heirloom tomato, kumquat puree, seared kumquat and micro herbs.
Serve with Matsuhisa dressing and sea salt flakes.
Ingredients to prepare
Mirin marination base for 15 pax Step 1
- Mirin 250gr
- Sake (ryoshi) 250gr
Mirin marination base for 15 pax Step 2
- Kikoman 250gr
- Sugar 75gr
- Dashi stock 150gr
- Pink ginger 15gr
- Spring onion 10gr
- Leek 10gr
- Thyme 5gr
Dashi stock base fro 15 pax
- Mineral water 3.5gr
- Kombu seaweed (30 cm L) 50gr
- Bonito flakes (Katsuboshi) 80gr
Additional ingredients for dashi stock base
- Mirin 50gr
- Sake (ryoshi) 50gr
- Ginger (slice) 50gr
- Leek (white part) (slice) Halfgr
- Soy kikoman 15gr
Matsuhisa dressing for 6 pax
- Shallot (finely minced) 25gr
- Rice vinegar 45gr
- Sugar 5gr
- Mustard dry 2.5gr
- Grapessed oil 25gr
- Kikoman soy sauce 50gr
- Water 15gr
- Sea salt 2gr
- Pepper black 2gr
- Sesame oil 25gr
- Coriander (finely minced) 2gr
Kumquat gel for 15 pax
- Kumquat juice 250gr
- Water 75gr
- Sugar 90gr
- Agar-agar 7gr
- Finalize dishgr
- Tuna tataki 160gr
- Black sesame 25gr
- Matsuhida dressing 60gr
- Kumquat pure 50gr
- Kumquat (seared) 1gr
- Heirloom tomato (blow torch) 30gr
- Qumquat slice 2gr
- Edible flower 2gr
- Sea salt 5gr
- White pepper 2gr
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