Wok fried tempura ahi with shoyu mustard-butter sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Peeled, seeded and diced |
| Tomatoes | ||
| ¼ | cup | Chopped green onions |
| ½ | cup | Minced Maui Onions |
| 2 | tablespoons | Peeled, minced fresh ginger |
| 1 | tablespoon | Mirin |
| 1 | tablespoon | Rice wine vinegar |
| 1 | tablespoon | Black sesame seeds |
| 1½ | teaspoon | Crushed black pepper |
| 1 | teaspoon | Hawaiian salt |
| 1 | teaspoon | Fish sauce |
| 1 | tablespoon | Dry mustard |
| 1½ | tablespoon | Warm water |
| 1 | tablespoon | Plus 1 teaspoon soy sauce |
| ¼ | cup | Dry white wine |
| 1 | tablespoon | White wine vinegar |
| 1 | tablespoon | Minced shallots |
| 2 | tablespoons | Whipping cream |
| 1 | cup | Flour |
| ¾ | cup | Plus 2 tablespoons ice |
| Water | ||
| 1 | large | Egg |
| 4 | Sashimi-grade ahi steaks | |
| (approximately 3 1/2 x 2 1/2 | ||
| Inches, 3 ounces | ||
| And 1/2-inch thick each) | ||
| 4 | tablespoons | Wasabi paste |
| 2 | Nori sheets (8 1/4 x 7 1/2), | |
| Cut in half | ||
| Oil for frying | ||
| Soy sauce for dipping | ||
| Flour for dredging | ||
| 1 | Stick chilled butter, cut | |
| Into pieces | ||
| Garnish: 1 tablespoon | ||
| Chopped parsley | ||
Directions
In a mixing bowl, combine the first 10 ingredients together. Mix well. In a small bowl, whisk the mustard with 1½ tablespoons warm water until a paste forms. Gradually whisk in the soy sauce. Set aside. In a saucepan, boil the wine, vinegar, and shallot until almost no liquid remains in the pan, about 2 minutes. Add the cream and boil until slightly thickened, about 1 minute. Season with salt and pepper. Set the sauce aside. In a mixing bowl, whisk the flour, water and egg together. Season with salt and pepper. Set aside.
Season the ahi with salt. Spread the wasabi evenly over 4 nori.half-sheets. Place 1 piece of the ahi one end of each nori sheet. Fold the nori over the ahi to cover (the ends will be exposed). In a medium-saucepan, heat the oil. Dip 1 ahi roll in the soy sauce and then in the flour; shaking off any excess flour. Dip the rolls in the tempura batter and fry in the oil until the outside is crispy and the tuna is rare inside, about 40 seconds. Remove the ahi from the oil and drain on a paper-lined plate. Season with salt and pepper. Repeat the remaining rolls. Bring the reduction sauce to a simmer. Whisk in enough mustard to desired taste. Whisk in the butter. To assemble, spoon the sauce in the center of the plate. Pile the relish in the center of the sauce. Slice the tempura ahi and lay them directly on top of the relish. Garnish with parsley.
Yield: 4 servings
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