AMACHI USUZUKURI YELLOWFINE SASIMI WITH TRUFFLE PONZU ENJOY DAN;

 

AMACHI USUZUKURI YELLOWFINE SASHIMI WITH TRUFFLE PONZU by CHEF DAN:

Serves 4

HAMACHI USUZUKURI:

6 ounces ahi tuna

2 asparagus spears

1 tablespoon wasabi in the tube

PICKLES COURGETTE:

1 cucumber, spiralized

1 tablespoon sugar

2 tablespoons rice vinegar

BEETROOT SAUCE:

3/4-cup beet juice

Pinch of salt

1 (2 Oz) Bonito flavored soup stock

TRUFFLE AND PEPPER SAUCE:

1/4-cup water

1/2- tablespoon truffle oil

1/2-tablespoon soy sauce

1/2-tablespoon lime juice

1/4-tablespoon mirin

1 pinch salt and pepper

4 asparagus tips

1 handful nameko mushrooms

1 radish, slice into petal shapes

Edible flowers

PICKLE COURGETTE:

1.    Place sugar and vinegar in a fry pan and gently heat until sugar dissolve.

2.    Remove and let cool.

3.    Spiralize the cucumber and place in a bowl; add sweetened vinegar.

4.    Place in the fridge overnight.

5.    Combine beetroot juice and salt in a pan and bring to a boil.

6.    Remove heat and let cool; then add Bonito and stir to dissolve set aside.

7.    Prepare the truffle sauce by placing water and next 5 ingredients.

8.    Stir until well combined and set aside until needed.

9.    Transfer beetroot mixture to a blender and pulse until smooth and thick.

10. Pass through sieve and set aside until ready to serv.

11. Thinly slice the ahi tuna into 16-20 pieces.

12. Place a dab f wasabi in the center of each piece of fish and curl into a spiral.

13. Spoon line of truffle sauce cross each serving plate and arrange Hamachi pieces over the top.

14. Drain the courgetti from picking mixture and divide among plates, spooning dots of the beetroot sauce across each one.

15. Scatter over the edible flowers asparagus tips, mushrooms, radish petals, to garnish; serve immediately.

ENJOY DAN:                                                                   ENJOY LIFE AND EAT AHI!!