Seared tuna is served in a warming miso broth with julienned vegetables and mixed mushrooms in this stunning Japanese-inspired main course by Aaron Patterson. The chef recommends pouring the miso broth at the table for a touch of dining room theatre.
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Begin by preparing the tofu. Combine the soy sauce, sake, mirin, honey and water in a bowl to make a marinade. Blowtorch or grill the tofu pieces on one side until golden, then add to the bowl and leave to marinate for at least 30 minutes
200g of tofu, cut into 2cm square pieces
25ml of soy sauce
20ml of sake
50ml of mirin
1 tbsp of honey
100g of water
Meanwhile, make the miso broth. Combine the water and seaweed in a large saucepan and bring up to the boil. Once boiling, reduce to a simmer and add the soy, sake and shiitake mushrooms to the pan, cooking for 3–4 minutes
20ml of sake
20ml of soy sauce
6 dried shiitake mushrooms
2 sheets of nori seaweed
Bring the broth back to the boil, turn off the heat and add the bonito flakes. Leave to infuse for 5–10 minutes until the bonito flakes have sunk to the bottom, then pass the liquid through a fine sieve and measure out 800ml into a clean pan, setting aside until required
35g of bonito flakes
Place the mooli, carrot and 100ml of dashi in a pan over a medium heat and add the tofu, cooking gently until the vegetables are tender and the tofu warmed through. In a separate pan, cook the mushrooms, radish and mangetout in the remaining dashi
1 carrot, peeled and cut julienne
200ml of dashi
50g of shimeji mushrooms, cleaned
50g of enoki mushroom, cleaned
50g of mangetout, cut julienne
50g of French breakfast radish, thinly sliced lengthways
1/2 mooli, peeled and cut julienne
Meanwhile, cook the tuna. Heat the olive oil in a frying pan over a high heat, then place the tuna in the pan and quickly sear for about 30 seconds each side. Remove from the pan and lower the heat to medium
400g of tuna, cut into 100g portions
1 tbsp of olive oil
Allow the pan to cool slightly, then add the tuna back to the pan along with a little salt, lemon juice and mirin. Cook the tuna for a further 1–2 minutes, until the tuna is warm in the middle but still pink. Remove from the pan and slice into even pieces
lemon juice, to taste
mirin, to taste
Place the broth pan over a high heat and bring the liquid up to the boil. Remove from the heat and add the miso paste, stirring well until completely dissolved, then pour into a warmed jug ready to serve
3 tsp miso paste
To serve, divide the vegetables and tofu between bowls and top with slices of tuna. Garnish with the sesame seeds, nasturtium and edible flowers and serve immediately, pouring the miso broth at the table
black sesame seeds
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