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Recipes from Our Restaurant Chefs |
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Recipes from Our Restaurant Chefs |
| Nori-Wrapped Ahi Tempura |
| (serves 4) |
| from the former Billy Quon's in Monterey, California |
| 4 6 oz Ahi tuna loins | 2 pkg. Enoki mushrooms (oriental market) | |
| 4 Nori sheets (oriental market) | salt and pepper | |
| 1 egg beaten | oil for frying | |
| flour | ||
| Place tuna loin on the edge of a sheet of nori. Salt and pepper. Cover loin with 1/2 package of mushrooms. Roll nori and seal with egg. Repeat with remaining loins. Dredge roll in flour, then tempura batter and fry in 350 degree oil for approximately 2 minutes. Cut into medallions and serve with wasabi soy beurre blanc. | ||
| Tempura Batter: | ||
| 1 cup flour | 1 Tbsp. corn oil | |
| 1 tsp. salt | 1/4 tsp. sesame oil | |
| 3/4 tsp. sugar | 3/4 cup beer | |
| 1/4 tsp. baking soda | 1 cup ice water | |
| 3/4 tsp. baking powder | ||
| Method: | ||
| In a large bowl, mix flour, salt, sugar, baking soda and baking powder. Mix well. Then add oils, beer and water and mix. Batter does not have to be smooth. Keep batter cold. | ||
| Wasabi Beurre Blanc: | ||
| 1/2 cup white wine | 1/2 cup sweet cream butter | |
| 2 Tbsp. white wine vinegar | 1/4 tsp. salt | |
| 1 tsp. lemon juice | 1/2 Tbsp. soy sauce | |
| 1 Tbsp. minced shallot | 2 Tbsp. Wasabi paste (oriental market) | |
| 2 Tbsp. heavy cream | ||
| Method: | ||
| Bring wine, vinegar, lemon juice and shallots to a boil. Reduce liquid until syrupy. Add cream and reduce by half. Remove from heat and slowly add butter until incorporated. Add salt. In a separate bowl, whisk together wasabi paste and soy sauce, then whip into Beurre Blanc. | ||
