Poached Chutoro with Yuzu Miso
This easy one-bite canapé comes together in a matter of minutes, but its simple looks belie a symphony of tastes, aromas and textures. By lightly poaching the chutoro in a dashi stock, it not only infuses the tuna with smoky umami, it also renders some of the fat in the tuna making it melt-in-your-mouth tender. Served atop a crisp round of daikon adds a contrasting texture as well as a sweet peppery taste, and the sweet, tangy miso sauce not only seasons the bite, it also gives it the marvelous citrusy fragrance of yuzu.
DIRECTIONS
- Peel and slice the daikon into 16 1/16"-thick slices using a mandolin. 300 grams is more than you will need, but the extra is for gripping while you slice. Put the daikon slices in a bowl of cold water to crisp.
- Add the miso, sugar, water and yuzu juice to a small bowl and stir to combine. The sauce should be very thick but spoonable. If it is not, add more water a little bit at a time, until it is.
- Heat the dashi to a simmer and then add 1 teaspoon of salt.
- Use tongs or chopsticks to swish each slice of chutoro in the hot dashi for about 3 seconds. The tuna should not be cooked all the way through. If the tuna is falling apart, it is cooked all the way through, so reduce the cooking time.
- Transfer the tuna to a paper towel lined plate and repeat with the rest of the tuna.
- Drain the daikon and use paper towels to dry each slice. Arrange the daikon slices on a plate and top with the poached chutoro.
- Add a dollop of yuzu miso sauce on each piece of tuna and then top with a few kaiware sprouts to garnish.
Makes 16 pieces
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INGREDIENTS
- 300 grams daikon radish
- 2 tablespoon miso
- 2 teaspoon sugar
- 1 teaspoon water
- 1 teaspoon yuzu juice
- 2 cups dashi stock
- 1 teaspoon salt
- 225 grams chutoro (sliced 1/4-inch thick)
- kaiware sprouts, for garnish
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