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Tartare of tuna, puffed rice, compressed mooli, tosaka seaweed, alphonso mango, ponzu

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Ingredients

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Tuna tartare

Dashi

  • 225g of soy sauce
  • 90g of mirin
  • 60g of rice wine vinegar
  • 100g of kombu
  • 3l mineral water, still
  • 48g of bonito flakes

Ponzu dressing

  • 60g of shiso leaves
  • 60g of ponzu
  • 25g of yuzu
  • 1.1g of xanthan gum

Dashi jelly

  • 11.5g of Vege-Gel

Pickled mooli

  • 1 mooli
  • 100g of sake
  • 50g of mirin

Puffed wild rice

Mango emulsion

  • 1 mango, ripe
  • 100ml of sunflower oil

Soy emulsion

To plate

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Method

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1
Begin by making the dashi. Combine the soy, mirin, and rice wine in a jug. Meanwhile, heat the kombu and water to 70°C
  • 225g of soy sauce
  • 90g of mirin
  • 60g of rice wine vinegar
  • 100g of kombu
  • 3l mineral water, still
2
Add the bonito flakes and after 3 minutes, remove from the heat and pass through j-cloth into the other liquids. This makes much more than needed but can be frozen
  • 48g of bonito flakes
3
To make the tuna tartare, finely mince the tuna. Combine all of the ingredients in a bowl (except the tuna) and mix into the minced tuna. Roll tightly into cling film to form a tube and leave to set for 1 hour
4
To make the ponzu dressing, hand-blend all of the ingredients until smooth
  • 60g of shiso leaves
  • 60g of pork rib bones
  • 25g of yuzu
  • 1.1g of xanthan gum
5
To make the dashi jelly, add 140g of the dashi, 80g of the shiso dressing and the Vege-Gel to to a pan and bring to the boil. Pass through a fine sieve onto a tray in a very thin layer and leave to set. Cut out with a 6cm diameter cutter and transfer onto baking parchment
  • 11.5g of Vege-Gel
6
Portion the mooli with an apple corer and place into a vacuum bag with the mirin and sake. Seal in a vacuum chamber
  • 1 mooli
  • 100g of sake
  • 50g of mirin
7
For the puffed rice, preheat a deep-fryer to 220°C
  • 500ml of oil
8
Deep-fry the rice in the oil - it will puff up instantly. Remove carefully with a slotted spoon and drain on kitchen paper
9
To make the mango emulsion, remove the flesh from the mango and blend until smooth whilst slowly adding the oil until emulsified. Store in a squeeze bottle until ready to serve
  • 1 mango, ripe
  • 100ml of sunflower oil
10
To make the soy emulsion, whip together the yolks, soy and water in a blender. Slowly drizzle in oil until emulsified. Store in a squeeze bottle until ready to serve
11
To plate, slice the fresh tuna and arrange on the plates, with pieces of dashi jelly around. Pipe dots of the soy and mango emulsions. Roll the tuna tartare in the wild rice, cut into small pieces and add to the plate. Dice the mooli and add to the plates
12
Drape a circle of dashi jelly over the tuna. Dress the plates with the ponzu dressing and garnish with the seaweed and green shiso cress
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Tartare of tuna, puffed rice, compressed mooli, tosaka seaweed, alphonso mango, ponzu

 
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