Spicy Tuna Tartare in Sesame Miso Cones With Masago
4 ounces diced number 1 sushi grade tuna
1 tablespoon diced pickled ginger
1 teaspoon chopped scallions
1 tablespoon soy sauce/wasabi mixture (see below)
2 tablespoons spice chili mayonnaise (see below)
4 ounces (1/2 stick) butter
1 cup corn syrup
1/2 cup miso paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sesame oil
1/2 cup all-purpose flour
1 tablespoon powdered ginger
1/2 cup sesame seeds (1/4 cup black, 1/4 cup white)
- Preheat oven to 350 degrees.
- In a medium saucepan, melt the butter together with the corn syrup.
- Remove from the heat and whisk in miso paste and sesame oil.
- Sift the flour, continuously stirring. Add the ginger and sesame seeds.
- Bake in the oven on Silpats in 1 tablespoon portions for 10 minutes, then turn and bake for another two minutes. (Note: Silpat is the brand name of a popular silicone mat used in baking to provide a nonstick surface.)
- Remove from the baking sheets and form into miniature cones.
Assembly and presentation:
- Mix together tartare ingredients. Place in plastic pastry bag.
- Place cones (about 20) in cone holder. Place two daikon sprouts in each cone while piping in the tartare mixture.
- Top with masago roe, julienne bonito flake and chopped pickled ginger.
Soy sauce/wasabi mixture: made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce. First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use.
Spicy chili mayonnaise: made with one 1 cup good-quality prepared mayonnaise, 1/3 cup plus 1/4 tablespoon chili sauce and 1/4 teaspoon sesame oil (Kadoya brand) all mixed together.