Nori-Cured Ahi Tuna on Bamboo Spoon
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 196
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 36
- Protein
- 7
- Cholesterol
- 6
- Sodium
- 1763
- Total: 3 hr 40 min
- Prep: 25 min
- Inactive: 3 hr
- Cook: 15 min
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
Ming's Ginger Soy Syrup
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
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
- 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.