Ahi
Tempura
By
Executive Chef Gary Chu, Osake, Santa Rosa,
CA
Ingredients:
1/2 sheet of Nori Seaweed
3 ounces of long strip Sushi Quality Tuna
1/2 oz. Wasabi
TT Salt and Pepper
1 cup Tempura Flour Mix
1 1/2 cups Very Cold Water
Sauces
Korean Hot Sauce
Ingredients:
2 tbls. Ko Chu Jung -available at any Asian
grocery store
1tbls. Sugar
1tbls. Vinegar, Rice Vinegar or White Distilled
Vinegar
1 tbls. Mirin - Japanese Sweet Cooking Wine
Procedure:
Mix ingredients in a plastic squeeze bottle.
Shake to blend.
Honey
Mayo Sauce Ingredients:
1tbls. Honey
1 tbls. Water
4tbls. Mayo
Procedure:
Mix and blend in plastic squeeze bottle. SShake
to blend.
Assembly:
Place the ahi in middle of the nori seaweed,
smear a row of wasabi on top of ahi, add salt
and pepper, and then roll the seaweed. Seal
the edge with rice, then proceed to light batter
fry.
Dip
the rolled ahi in the batter. Quickly deep fry
for 15 - 20 seconds at 350 degrees. You don't
want the ahi to cook. The outside is crispy,
inside is raw.
To
Plate:
First, line the plate with Korean Hot Sauce.
Then, criss cross those lines with Honey Mayo
Sauce.Place Tuna Ahi on plate. Serve.
Chef's
Tip:
'| get my tempura flour mix from an oriental
store. It already has egg and baking soda in
it. Don't mix the batter until you are ready
to use it, and then keep an ice bath underneath
the batter. even as you are mixing it. The secret
to the batter is to keep it cold, cold, cold."
More
Chef Recipes:
Ahi
Tempura
Angel
Sushi
Dragon
Roll
Horizon
Sushi
Sauces
to Create Contrasting Flavors
Seared
Scallops with Salmon Roe
Shrimp
Puffs
Spicy
Fish Cakes
Sushi
Rice
The
Catepillar
Other
Great Related Links:
Sauces
to Create Contrasting Flavors
Sushi
Rice Tips
The
Secret's in the Rice
Lundberg
Family Farms
Executive
Chef Gary Chu - Bio
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