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

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  • prep time 0 min
  • total time 0 min
  • serves 4
Green Tea Crusted Toro Tuna, Pickled Nashi Pears and Pressed Sushi Terrine

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

Appetizer, Lunch, Fish, Japanese, Poach


Ingredients

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

4 6 oz Toro steaks or blue fin tuna filet

green tea crust

4 ounces maccha (Green tea powder)

½ ounce wasabi powder (add more if you like it spicy)

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

2 ounces sugar

season with salt

season with pepper

Nashi Pears

1 cup pear nectar

1 cup white wine

3 teaspoons plain syrup

2 tablespoons rice vinegar

2 tablespoons lemon juice or yuzu

2 tablespoons ginger, minced

½ vanilla bean cut in half lengthwise

Cashew Egg Sauce

⅓ cup dashi or fish stock

2 teaspoons shiro miso

1 teaspoon sugar

3 egg yolks

½ cup toasted cashews

1 teaspoon yuzu or lemon juice

To The Plate

Directions

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

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

Nashi Pears

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

Cashew Egg Sauce

1. 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.

To The Plate

1. 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.

See more: Appetizer, Lunch, Fish, Japanese, Poach

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