Luxe Recipes

Poached Chutoro with Yuzu Miso

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.

FEATURING: Bluefin Chutoro - Medium Fat
Bluefin Chutoro - Medium Fat (About 1/2 lb each.) Qty: $74.50 / Pack

An easy one-bite canapé made with chutoro lightly poached in dashi stock, served over a crisp slice of daikon with a tangy yuzu miso sauce. #sashimi #japanese #japanesefood #japanesecuisine #japaneserecipe #shabushabu #instafood #foodie #recipe #recipes #seafood #canape #chutoro #tuna

Makes 16 pieces

Preparation time:

Cooking time:

Passive time:

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

DIRECTIONS

  1. 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.
    Peel and slice the daikon into 16 1/16
  2. 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.
    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.
  3. Heat the dashi to a simmer and then add 1 teaspoon of salt.
    Heat the dashi to a simmer and then add 1 teaspoon of salt.
  4. 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.
    se 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.
  5. Transfer the tuna to a paper towel lined plate and repeat with the rest of the tuna.
    Transfer the tuna to a paper towel lined plate and repeat with the rest of the tuna.
  6. Drain the daikon and use paper towels to dry each slice. Arrange the daikon slices on a plate and top with the poached chutoro.
    Drain the daikon and use paper towels to dry each slice. Arrange the daikon slices on a plate and top with the poached chutoro.
  7. Add a dollop of yuzu miso sauce on each piece of tuna and then top with a few kaiware sprouts to garnish.
    Add a dollop of yuzu miso sauce on each piece of tuna and then top with a few kaiware sprouts to garnish.
  8. Add a dollop of yuzu miso sauce on each piece of tuna and then top with a few kaiware sprouts to garnish.
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