Edamame Crusted Ahi Tuna with Daikon Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 block pieces #1 ahi tuna, 6 ounces each |
salt and black pepper |
2 cups edamame, chopped up |
2 shallots, rough chopped |
2 eggs |
1 cup rice flour |
soda water, to bind |
canola oil, for frying plus 1/4 cup, for salad dressing |
1 teaspoon wasabi powder |
1 tablespoon naturally brewed soy sauce |
2 tablespoons rice vinegar |
1 teaspoon sesame oil |
2 packages daikon sprouts |
1 large carrot, peeled and shredded |
1 tablespoon green scallions, sliced |
1 tablespoon toasted sesame seeds, for garnish |
Directions:
1. Pre-heat a fryer to 400 degrees F. Season the ahi on all sides with salt and pepper. In a food processor, add the edamames and shallots, pulse into small pieces. Add the eggs and pulse to mix.
2. Meanwhile, make tempura batter whisking the flour with soda water until a thick paste is formed. Fold the edamames with the tempura. Dip the ahi in the batter and fry for 3 to 4 minutes, until golden brown. Season lightly with salt and slice in half on the bias. The middle should be cool and rare.
3. To make the salad, in a small bowl, whisk together the wasabi, soy, vinegar, sesame oil, and 1/4 cup canola oil. Toss vinaigrette (save a little for garnish) with the sprouts, carrots, scallions, and season. Check for balance of flavor.
4. Using a 3 to 4 inch ring mold (2 to 3 inches tall), stuff with the salad and drizzle vinaigrette around. Place the ahi on top and de-mold. Garnish with sesame seeds.
5. Beverage suggestion: Iced Black Teas and Chilled Ji-sake, Bijuwajo
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