November/December 2008
Serves 12
Sesame Miso Cone
- 1/2 ounce butter
- 2 ounces corn syrup
- 1 pinch of salt
- 1 pinch of pepper
- 1/4 ounce ginger powder
- 1/4 teaspoon miso paste
- 1/4 teaspoon sesame oil
- 3/4 teaspoon flour
- 1/4 ounce white sesame seed
- 1/4 ounce black sesame seed
Tuna Tartare
- 4 ounces dices No.1 grade/sushi-grade tuna
- 1 tablespoon diced pickled ginger
- 1 teaspoon chopped scallions-reserve half for garnish
- 1 tablespoon soy sauce-wasabi mixture
- 2 tablespoons spicy chili mayonnaise
Soy Sauce-Wasabi Mixture
- 1/3 cup wasabi paste
- 1 cup Japanese soy sauce
Mix wasabi paste with a little water and then add soy sauce. Be sure to shake or mix before every use.
Spicy Chili Mayonnaise
- 1 cup good-quality prepared mayonnaise
- 1/3 cup plus 1/4 teaspoon sriracha (hot chili sauce, available at Schnucks)
- 1/4 teaspoon sesame oil
Mix together.
Garnish
- 4 pieces daikon sprouts
- 1 teaspoon sliced green onions
- 1/2 teaspoon masago row (available at Bob's Seafood)
- 1 pinch of chopped pickled ginger
- 1 pinch of bonito flakes
Preheat oven to 350 degrees. In a medium saucepan, melt butter together with corn syrup. Do not let it boil. Remove from heat and whisk in miso paste, salt, pepper and sesame oil. Sift in flour, stirring continuously. Add ginger and sesame seeds.
Drop 1-tablespoon portions onto a parchment-lined baking sheet. Bake for 10 minutes, then turn and bake for another 2 minutes. Remove from parchment and form into miniature cones before they cool and stiffen.
In a stainless-steel bowl, mix diced sushi-grade tuna, pickled ginger and chopped scallions with the soy-wasabi mix and spicy chili mayonnaise. Keep on ice. Place daikon sprouts inside cones, stem side first. Spoon tuna mix inside cone. To garnish, place sliced green onions, masago roe, chopped pickled ginger, a drop of soy-wasabi mix and bonito flakes on top of tuna and serve immediately.
