Chef Makoto Ono,
The first note of the dish is a tangy, briny flavour from the vinaigrette. The cooling freshness of the tender tuna paired with the crisp daikon works well with the crunchy, oily tuile. This dish is an innovative blend of Japanese and French techniques and ingredients. The bright red ahi tuna garnished with lacy strands of daikon makes for an elegant, modern presentation.
480g sashimi grade ahi tuna, chopped
8 tsp yuzu vinaigrette:
1 Tbsp yuzu (Japanese citrus fruit)
2 shallots, minced
1/2 cup ponzu
1 Tbsp soy sauce
3/4 cup vegetable oil
8 tsp chives, chopped
2 pinches fresh ginger,
4 egg roll wrappers
4 Tbsp sesame seeds
Vegetable oil, for deep frying
- In a medium sized mixing bowl, combine all ingredients. Mix well.
- In a small bowl, whisk egg.
- Lightly brush one side of each egg roll wrapper with the egg.
- Mix sesame seeds with salt on a dinner plate and spread in even layer.
- Press the wrappers, with the egg side down into the sesame seed mixture.
- In a deep saucepan, heat 1″ vegetable oil to 310°F. Deep-fry tuiles for about 2 minutes or until golden brown.
- Carefully transfer tuiles onto paper towels. Pat dry.
- Place a ring mould or can with ends removed on a serving plate.
- Fill the mould with the tartare mixture. Press firmly.
- Remove mould.
- Pile daikon on tartare.
- Garnish with tuile and chervil.
Yield 8 servings