John Myers
Tuna Tataki Style with Yellow Pepper Espuma,
The perfect tuna tataki style with yellow pepper espuma, recipe with a picture and simple step-by-step instructions.
- 500 g Tuna
- Ponzu sauce
- Teriyaki sauce
- Sesame white
- Sesame black
- Oil
- 4 Pc. Yellow peppers
- 1 Pc. Ginger
- 1 tsp Miso paste
- 100 ml Dashi
- 100 ml Sake
- 1 Pc. Winter radish
- Wasabi powder
- 3 tsp Yuzu juice
- 1 packet Basic texture
- 1 packet Edamame (Chinese beans)
- 3 Pc. Spring onion
- Soak the tuna in the ponzu sauce for at least 4 hours.
- Then quarter the peppers and grill with the skin side up in the oven on top heat until the skin turns black and peels off by itself.
- Take the peppers out of the oven and put them in a Ziploc bag to cool. This makes it easier to remove the skin later.
- Thoroughly peel the winter radish and cut into pieces. Sweat these with a little neutral oil in a saucepan until the first roasted aromas appear.
- Then deglaze with the sake and dashi stock. Let it boil down and, if necessary, fill up with water until the radish is soft. Then puree the radish and add salt if necessary.
- Now peel the skin off the pepper and heat the pulp together with the miso paste and ginger and then finely puree.
- Pass through a sieve and then mix with Basic-Textur. The amount of Basic Texture should correspond to a quarter of the paprika mass.
- Add the yuzu juice and pour it into an espuma, fill in two nitrous oxide cartridges and keep warm in the bain marie at 55 ° C for at least 2 hours.
- Boil edamame briefly and pulp so that you only have the small peas. Mix about ½ teaspoon of wasabi powder into the radish puree.
- Mix about ½ teaspoon wasabi powder into the radish puree. Fry the tuna briefly (approx. 30 seconds on each side), then brush with the teriyaki sauce, roll in the sesame seeds and thinly slice.
- Arrange as you wish. Finally, spray espuma on the plate.
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