Edamame crusted ahi tuna with daikon salad
Indulge in the exquisite flavors of edamame crusted ahi tuna paired with refreshing daikon salad. This culinary creation will tantalize your tastebuds.
Ingredients:
- 4 block pieces #1 ahi tuna, 170g each
- Salt and black pepper
- 2 cups edamame, chopped up
- 2 shallots, rough chopped
- 2 eggs
- 1 cup rice flour
- Soda water, to bind
- Canola oil, for frying plus 1/4 cup, for salad dressing
- 1 teaspoon wasabi powder
- 1 tablespoon naturally brewed soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 packages daikon sprouts
- 1 large carrot, peeled and shredded
- 1 tablespoon green scallions, sliced
- 1 tablespoon toasted sesame seeds, for garnish
Instructions:
- Preheat an oil fryer to a temperature of 200 °C. Season the ahi tuna on all sides with salt and pepper. In a food processor, combine the edamame and shallots and pulse until finely chopped. Incorporate the eggs and pulse to blend them together.
- In the meantime, prepare the tempura batter by whisking the flour with soda water until a thick mixture forms. Gently fold in the chopped edamame. Coat the ahi tuna with the batter and deep-fry for 3 to 4 minutes, or until it turns golden brown. Lightly season with salt and cut the tuna in half diagonally. The center should remain cool and rare.
- For the salad dressing, whisk together wasabi, soy sauce, vinegar, sesame oil, and 1/4 cup of canola oil in a small bowl. Mix the vinaigrette with the sprouts, carrots, scallions, and adjust the seasoning to taste, ensuring a well-balanced flavor profile.
- Fill a 3 to 4-inch ring mold (2 to 3 inches in height) with the salad mixture and drizzle some vinaigrette around it. Position the seared ahi tuna on top and carefully remove the ring mold to plate. Garnish with sesame seeds for an added touch.
- Recommended drinks: Iced Black Tea and Chilled Ji-sake, such as Bijuwajo.
Summary:
- Calories: 1964 kcal
- Fat: 90 g
- Protein: 113 g
- Carbs: 188 g
- Potassium: 3307 mg
- Magnesium: 478 mg