Name: Green Tea Crusted Toro Tuna, Pickled Nashi Pears and Pressed Sushi Terrine
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 6 oz Toro steaks or blue fin tuna filet; green tea crust; 4 oz maccha (Green tea powder); ½ oz wasabi powder (add more if you like it spicy); 2 oz soy bean powder (substitute with corn flour if soy not available); 2 oz sugar; season with salt; season with pepper; 1 cup pear nectar; 1 cup white wine; tsp plain syrup; 2 Tbsp rice vinegar; 2 Tbsp lemon juice or yuzu; 2 Tbsp ginger, minced; ½ vanilla bean cut in half lengthwise; ⅓ cup dashi or fish stock; tsp shiro miso; 1 tsp sugar; 3 egg yolks; ½ cup toasted cashews; 1 tsp yuzu or lemon juice

Green Tea Crusted Toro Tuna, Pickled Nashi Pears and Pressed Sushi Terrine

Yields

4 servings

NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.

ingredients

Green Tea Crusted Toro Tuna, P

4 6

oz Toro steaks or blue fin tuna filet

green tea crust

oz maccha (Green tea powder)

oz wasabi powder (add more if you like it spicy)

oz soy bean powder (substitute with corn flour if soy not available)

oz sugar

season with salt

season with pepper

Nashi Pears

cup pear nectar

cup white wine

tsp plain syrup

Tbsp rice vinegar

Tbsp lemon juice or yuzu

Tbsp ginger, minced

vanilla bean cut in half lengthwise

Cashew Egg Sauce

⅓

cup dashi or fish stock

tsp shiro miso

tsp sugar

egg yolks

cup toasted cashews

tsp yuzu or lemon juice

Ingredient Substitution Guide

directions

Step 1

Mix ingredients, except Toro steaks, in a bowl. Dip Toro steaks in powder mixture and set aside.

Step 2

Remove skin from the pear and poach in simple syrup until pears are fork tender about 12-15 minutes.

Step 3

Heat fish stock or dashi. Add miso and sugar. Whisk the egg yolks and add them in. Place cashews in coffee grinder and whisk in after egg yolks. Remember take pot off the heat when whisking in the egg yolks if sauce breaks add another egg yolk.

Step 4

In a hot skillet pan add some canola oil and sear the Toro for 10 seconds on both sides and remove. Slice the Toro slightly on an angle against the fat grains and fan out onto your plate. Place the poached pear in the middle of the plate and pour cashew egg sauce around. Serve with some edamame pods.

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Green Tea Crusted Toro Tuna, Pickled Nashi Pears and Pressed Sushi Terrine