Spicy Tuna Sesame Miso (Printable Version)
Crispy miso cones filled with spicy tuna tartare and fragrant sesame accents, complemented by pickled ginger and daikon sprouts.
# Ingredients Required:
→ Miso Tuile Cones
01 -
115 grams unsalted butter
02 -
240 milliliters corn syrup
03 -
30 milliliters miso paste
04 -
1.25 milliliters salt
05 -
1.25 milliliters ground black pepper
06 -
15 milliliters toasted sesame oil
07 -
60 grams all-purpose flour
08 -
15 milliliters powdered ginger
09 -
3.5 milliliters black sesame seeds
10 -
3.5 milliliters white sesame seeds
→ Tuna Tartare
11 -
115 grams grade #1 sushi-grade tuna, diced
12 -
15 milliliters pickled ginger, finely diced
13 -
5 milliliters scallions, chopped
14 -
15 milliliters Soy Sauce-Wasabi Mixture
15 -
30 milliliters Spicy Chili Mayonnaise
→ Garnish
16 -
Daikon sprouts
17 -
Massago roe
18 -
Pickled ginger, chopped
19 -
Bonito flakes
→ Soy Sauce-Wasabi Mixture
20 -
80 milliliters wasabi paste
21 -
240 milliliters Japanese soy sauce
22 -
Dash of water
→ Spicy Chili Mayonnaise
23 -
240 milliliters prepared mayonnaise
24 -
80 milliliters Sriracha
25 -
1.25 milliliters toasted sesame oil
# Guide to Cooking:
01 -
Preheat oven to 175°C. In a medium saucepan over low heat, melt butter with corn syrup without boiling. Remove from heat and whisk in miso paste, salt, ground black pepper, and toasted sesame oil. Gradually sift in all-purpose flour, stirring continuously, then incorporate powdered ginger, black and white sesame seeds evenly.
02 -
On a Silpat-lined baking sheet, deposit 15 milliliter portions of batter spaced apart. Bake for 10 minutes, rotate the sheet, bake an additional 2 minutes until golden. While hot, lift each tuile and shape around a cone mold. Allow to cool completely before filling.
03 -
Mix wasabi paste with a dash of water until smooth, then combine with Japanese soy sauce. Stir or shake before each use to maintain uniformity.
04 -
In a bowl, combine prepared mayonnaise, Sriracha, and toasted sesame oil. Mix thoroughly until emulsified and homogeneous.
05 -
In a chilled bowl, gently mix diced tuna with finely diced pickled ginger, chopped scallions, Soy Sauce-Wasabi Mixture, and Spicy Chili Mayonnaise until well coated and combined.
06 -
Place daikon sprouts stem side down inside each cooled miso tuile cone. Spoon tuna tartare mixture into cones. Garnish with additional chopped scallions, massago roe, chopped pickled ginger, a small drop of Soy Sauce-Wasabi Mixture, and a sprinkle of bonito flakes. Serve immediately.
# Extra Suggestions:
01 -
Ensure the butter and corn syrup mixture does not boil to prevent separation. Handle tuiles carefully while hot to avoid cracking during shaping.