https://www.lifestylefood.com.au/recipes/10073/tuna-crab-with-mirin-puffed-rice-and-mustard

LifestyleFOOD.com.au

An extremely sophisticated recipe for tuna and crab with mirin jelly, puffed rice and mustard seed sorbet.

Ingredients

  • 200g yellowfin tuna loin (sashimi grade)

  • 200g blue swimmer crab meat

  • 100g wasabi flying fish caviar

  • 1 tbsp kecap manis

  • 1 cup puffed rice

  • 100ml mayonnaise

  • maldon salt

  • 8 sheets mirin jelly (see below)

  • Mustard seed sorbet

  • ½ punnet rocket flowers

  • ½ punnet baby nasturtium leaves

  • ½ punnet micro radish

  • ½ punnet mustard cress

  • ½ punnet micro spring onions

  • Crab poaching liquor

  • 500ml water

  • 20g coriander stalks

  • 2 kaffir lime leaves

  • 10g castor sugar

  • 5g Maldon salt

  • Puffed rice

  • 1 cup short grain rice

  • 1.5 litres water

  • 500ml canola oil

  • maldon salt

  • Special equipment

  • high speed blender

  • Paco jet

  • 2 non-stick flat trays

  • 1 fine conical strainer

  • 2 filters

  • Mirin dressing

  • 1 litre mirin

  • 200ml rice wine vinegar

  • 100ml soy sauce

  • 40g miso paste

  • 1 tbsp wasabi powder

  • Mirin jelly sheets

  • 300ml mirin dressing

  • 2g gellan

  • 3g agar agar

  • Sugar syrup

  • 200g sugar

  • 600ml water

  • Mustard seed sorbet

  • 50g Dijon mustard

  • 50g wholegrain mustard

  • 450ml sugar syrup

  • ½ tsp Maldon salt

  • 1 tbs glucose

Method

  • Crab poaching liquor:

  • 1.

    Bring water to the boil, add sugar and salt, coriander and kaffir lime leaves

  • 2.

    Simmer, then add crab. Poach for one minute

  • 3.

    Strain

  • 4.

    Place crab in chiller

  • Puffed rice:

  • 1.

    The day before, cook the rice in large amount of water, slightly overcook the rice. Wash in cold water to remove the starch

  • 2.

    Place on a tray and into a warm oven to dry out overnight

  • 3.

    The next day, heat oil in a medium sized pot. Test the temperature of the oil by dropping grains of rice in, if temperature is correct rice will puff up straight away

  • 4.

    Drain off oil and season with salt

  • Mirin dressing:

  • 1.

    This can be made one week in advance

  • 2.

    Using a large pot, burn the alcohol off the mirin Cool

  • 3.

    Mix the rest of the ingredients with the mirin and leave in the fridge overnight

  • 4.

    The next day, strain through a super bag or conical strainer

  • 5.

    If using a conical strainer you will also need a fat filter

  • Mirin jelly sheets:

  • 1.

    Place mirin dressing, gellan and agar agar into a high speed blender. Blend until the gellan and agar agar are completely dissolved

  • 2.

    Pour into a saucepan. Bring to the boil over a medium heat, while continuously stirring

  • 3.

    Pour onto a flat non-stick tray ensuring you have a 1-2mm covering. Allow to gel in the fridge for no less than 10 minutes

  • 4.

    Once cooled, remove from tray and cut into strips

  • To serve:

  • 1.

    Cut tuna into even rectangular slices

  • 2.

    Place strip of mirin jelly on the plate, followed by the tuna

  • 3.

    Mix crab meat with mayonnaise and kecap manis, spoon over the tuna and jelly

  • 4.

    Lay another mirin jelly sheet on top

  • 5.

    Place wasabi caviar and puffed rice around the tuna

  • 6.

    Garnish with micro herbs

  • 7.

    Finish with a scoop of mustard sorbet

  • Sugar syrup:

  • 1.

    Bring to a light boil

  • Mustard seed sorbet:

  • 1.

    Mix all ingredients together and pour into a Pacojet beaker

  • 2.

    Freeze overnight

  • 3.

    Process in the Paco jet once frozen solid

  • To serve:

  • 1.

    Cut tuna into even rectangular slices

  • 2.

    Place strip of mirin jelly on the plate, followed by the tuna

  • 3.

    Mix crab meat with mayonnaise and kecap manis, spoon over the tuna and jelly

  • 4.

    Lay another mirin jelly sheet on top

  • 5.

    Place wasabi caviar and puffed rice around the tuna

  • 6.

    Garnish with micro herbs

  • 7.

    Finish with a scoop of mustard sorbet

Notes




Courtesy of Michael Meredith at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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