Edamame Crusted Ahi Tuna With Daikon Salad
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1
Salt2
Eggs1 cup
Rice Flour1 tsp
Wasabi Powder1 tbsp
Soy Sauce (naturally brewed)2 tbsps
Rice Vinegar1 tsp
Sesame Oil1 large
Carrot (peeled and shredded)Directions:
1
Pre-heat a fryer to 400 degrees F
2
Season the ahi on all sides with salt and pepper
3
In a food processor, add the edamames and shallots, pulse into small pieces
4
Add the eggs and pulse to mix
5
Meanwhile, make tempura batter whisking the flour with soda water until a thick paste is formed
6
Fold the edamames with the tempura
7
Dip the ahi in the batter and fry for 3 to 4 minutes, until golden brown
8
Season lightly with salt and slice in half on the bias
9
The middle should be cool and rare
10
To make the salad, in a small bowl, whisk together the wasabi, soy, vinegar, sesame oil, and 1/4 cup canola oil
11
Toss vinaigrette (save a little for garnish) with the sprouts, carrots, scallions, and season
12
Check for balance of flavor
13
Using a 3 to 4 inch ring mold (2 to 3 inches tall), stuff with the salad and drizzle vinaigrette around
14
Place the ahi on top and de-mold
15
Garnish with sesame seeds
16
Beverage suggestion: Iced Black Teas and Chilled Ji-sake, Bijuwajo