Recipes : Nori-Cured Ahi Tuna on Bamboo Spoon : Food Network

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Nori-Cured Ahi Tuna on Bamboo Spoon
2008, Robert Irvine, All rights reserved,

Ingredients
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon tobarashi (Japanese 7-spice)
1 teaspoon nori (from about 1 seaweed sheet used to wrap sushi, such as from a
package of 10 yakinori), pulverized
4 ounces ahi tuna (sashimi or sushi grade) finely diced into 1/16th-inch cubes
1 tablespoon Ming Tsai's Ginger Soy Syrup, recipe follows

Directions
Special equipment:
8 mini (31/2 to 4-inch) bamboo spoons (see www.montessoriservices.com/store)

In a small bowl combine salt, sugar, tobarashi, and pulverized nori. Stir in tuna
to coat, cover and refrigerate about 2 hours to lightly cure. Divide into 8 even
portions and place on flat bamboo spoons. Drizzle with ginger soy syrup.

Ming's Ginger Soy Syrup

Ingredients
(Recipe courtesy Ming Tsai):
Grapeseed oil (as needed to lightly coat pan)
3 tablespoons minced garlic (about 6 to 9 garlic cloves)
2 tablespoons peeled minced fresh garlic root (about a 1 1/2 to 2-inch piece)
1 bunch scallions (white and tender green parts only), sliced
Kosher salt and freshly ground black pepper

1 cup naturally brewed soy sauce
1 cup honey
2 limes, juiced

Directions
In a pan lightly coated with oil, combine garlic,
ginger, and scallions over medium heat, season with salt and pepper, and let
sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 percent
to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool
and transfer to a bottle. Store in the refrigerator.

Yield: about 2 cups or 32 servings of 1 tablespoon each