Udon Seafood Cioppino With Smoky Dashi Broth And Spiraled Fish Cake
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
61
Sourness
37
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Ginger (fresh, chopped)1 cup
Tomatoes (chopped)9 large
Shrimp (peeled)2 cups
Udon Noodle (fresh)2 tbsps
Butter2 cups
Tatsoi1
Salt1 cup
Shallot (sliced)2 tbsps
Garlic (chopped)1 cup
Sake1 cup
Mirin8 cups
Dashi1
Egg (*)2 tbsps
Miso (yellow)1 cup
Heavy Cream1 cup
Rice Flour2 cups
Soda WaterDirections:
1
In a large saute pan coated with the canola oil, cook the garlic, ginger, shiitake, bok choy, tomatoes, shrimp, and fish over high heat for 1 minute
2
Add the mussels, clams, smoky dashi broth, noodles and butter and simmer covered until the shellfish have opened, about 4 to 5 minutes
3
Plating: Pour the broth and the fish into a large-shallow bowl so that the fish shows through the top of the broth
4
Place the tatsoi on top of the fish
5
Season with salt and pepper, to taste
6
Arrange the cut fish cakes around the top of the fish and garnish with the aioli
7
Set out 4 smaller shallow bowls and ladle out the respective portions making sure to include all the components in each serving
8
In a large pot over medium heat, cook the shallots, garlic, and ginger until transparent, about 20 minutes
9
Add the tomato and Szechwan peppercorns and continue cooking for 5 minutes
10
Then add the sake and reduce by a half
11
Add the mirin and dashi and simmer for 20 minutes
12
Season with salt and pepper and lightly puree in a blender just until the tomato is just broken up
13
Strain before using
14
In a food processor, combine the fish, egg, miso, cream, and lemon juice until smooth
15
Season with black pepper and fold in the scallions
16
Lay the nori shiny side down on a rolling mat and spread a thin layer of fish mousse over 3/4 of the nori
17
Place the pepper strips at the bottom of the nori and roll, creating a spiral of nori and mousse
18
Seal the edge of the roll with a little water
19
Repeat the procedure for the other roll
20
Whisk the rice flour and soda water together until a thick pancake-like batter is achieved
21
Dip the nori rolls in the batter and place in a fryer or a medium heavy pot 1/3 full with oil over high heat to 350 degrees
22
Fry the rolls until very golden
23
Remove, season with salt and cut on the bias into thick slices
24
Aioli: 2 egg yolks* 2 tablespoons red miso 2 tablespoons roasted garlic, pureed 1 cup canola oil Juice of one lemon Black pepper In a food processor, puree the egg, miso, and garlic
25
While the processor is running, slowly add the canola oil until the mixture thickens
26
Add the lemon juice and season with pepper
27
Add a little water if the aioli is too thick
28
Wine suggestion: Bastianich Vino da Tavola 1998