Chuturo-Mango
with Squid Ink Sweet Rice, White Asparagus Flan
and Poke Dressing
By Executive Chef Yoichi Saito,
Roy’s Restaurant, Pebble Beach, CA
Chef
Participant: Cooking for Solutions
Conference 2006
Serves:
4
Ingredients:
(use organic when possible)
8
oz. Tuna* (medium-fatty, sliced thin - l/2-oz. per slice)
4 slices of Mango (very thin and the same size as tuna)
Squid Ink Sweet Rice
Ingredients:
(makes 3 cups)
3/4 cup Short Grain Rice
1/4 cup Sweet Rice
1 cup Water
1 tspn. Squid Ink*
1 tspn. Sake
1 tbls. Light Soy Sauce
Procedure:
Rinse and rub rice in repeated changes of cold water until water
turns from cloudy to clear. Place ingredients in a medium-size
pot and bring to a boil. When rice is boiling, lower heat and
simmer, covered, for 20 minutes.
*Seafood Watch recommends troll/poll-caught albacore, bigeye,
skipjack tuna and yellowfin tuna from all sources.
White
Asparagus Flan
Ingredients:
(makes 2-1/2 cups)
3/4 cup Short Grain Rice
1/4 cup Sweet Rice
1 cup Water
1 tspn. Squid Ink*
1 tspn. Sake
1 tbls. Light Soy Sauce
Procedures:
1. Combine asparagus and chicken stock in a
sauce pan and cook on medium heat until asparagus is tender;
cool down in ice bath.
2.
Combine asparagus, milk, and cream and blend in a blender until
smooth. Add eggs, salt and mix until it is a mousse-like consistency.
3.
Pour into an oven-safe baking dish, and place in a hot-water
bath and bake in a 280† F oven for 30-40 minutes.
Poke
Dressing
Ingredients:
(makes 1/2 cup)
2 tbls. Maui Onion (grated)
2 tbls. Soy Sauce
2 tbls. Sesame Oil
1 tbls. Truffle Oil
1 tbls. Ogo Seaweed (minced - found in Asian Marktets)
Procedure:
Combine all ingredients in a bowl and mix well.
To Serve:
Layer the tuna and mango slices (4 slices of each per person).
Drizzle the poke dressing over the chuturo-mango. Finish with
portions of rice and flan.