High end Asian for Marmalady ;-)

[cape chef]

With Pongi's thread about the challenges of getting certian Asian ingredients in Italy, and marmalady being not only the "Chili Queen" but also the "Asian Queen" I though it might be fun to explore a bit of Asia and some recipes.

Marmalady, I offer you
Truffle crusted Chu-toro with spicy mayonnaise (You can use Ahi or Blue fin)

For the spicy mayonnaise
3 tablespoons mayonnaise
1 teaspoon sesame oil
1/2 teaspoon soy sauce
1 teaspoon shichimi togarshi (Spicy japanese seasoning made with chili peppers)
Salt to taste.

For the teryaki sauce.
1 tablespoon balsamic vinegar
1 tablespoon mirin
1 tablespoon soy sauce
1/2 teaspoon sake

For the udon noodles
6 oz iananiwa udon noodles, boiled (thinner then traditional udon)
1/2 bunch spinach, blanched and sauteed
1 plum tomato, peeled ,seeded and diced
S&P and soy sauce to taste.

For the Chu-toro.
1/2 cup of panko
1/2 oz chopped white truffles
1/2 oz chopped black truffles
1 cup AP flour
1 egg
6 2 oz tuna fillets
1 oz truffle butter
S&P to taste

For garnish.
fried shiso leaves

Method

For the mayo, combine all the ingredients, whisk, season and set aside. For the teryaki sauce, combine all the ingredients ,whisk and set aside as well. For the udon noodles, combine all the ingredients , mix well, season and keep warm. For the Chu-toro, combine the panko,white and black truffles and mix together. Place the flour and the egg in two seperate bowls. In a saute pan, melt the butter over medium heat, season the tuna, dredge in the flour, dip in the egg and then coat well with the panko and sear on both sides, remove the fillets to a cutting board and slice them thin and keep warm. To serve place some tuna over the udon noodles, drizzle with some spicy mayo and drizzle some teriyaki around the plate and garnish with the fried shiso leaves

Enjoy.
Note...if truffles are out of the question..use white and black sesame seeds and unsalted butter

[marmalady]

Amazing, CC - I will definitely have to try this out on hubbie - when I want to get something done around the house, that is!!!

I might add some wasabi to the spicy mayo!!

Did you know that some brands of togarashi include 'flax' seeds? They look suspiciously like some seeds I remember quite well from the 60's!

And panko crumbs - I think you could put panko crumbs on dirt and it would taste good! Love em! Saw a FTV special once on how they're made. The 'dough' comes flying out of what looks like a huge meat grinder with a fine grate plate, at a high speed, and 'splatters' on a heated wall. Then the finished crumbs are scraped off and bagged. Gotta love that Japanese ingenuity!

Here's one of my fave's (note - this predates the concern over the chilean sea bass - any firm, meaty fish can be subbed):

SAKE GLAZED SEA BASS W/SCALLION CREPE

4 servings

2T soy sauce
2T mirin
2T sugar
1T sake
1tsp. peanut oil
½ cup carrot fine julien.
4 sea bass fillets
½ cup daikon fine julienne

Cook soy sauce, mirin, sugar and sake over low heat til sugar dissolves. Set aside. Heat oil in skillet; add sea bass, skin side down; cook over high heat, turning once, til lightly browned, about 1 minute per side. Pour off any oil and add the soy sauce glaze to the pan; cook the fish, basting and turning, til just translucent. Serve on top of scallion crepe w/carrot and daikon garnish.

Scallion Crepe:
2tsp. black sesame seed
½ cup milk
¼ cup flour
2T thin sliced scallions
1 large egg
½ tsp.sesame oil
pinch salt

In dry skillet, toast the sesame seeds til fragrant, about 1 minute; cool on plate. In a bowl whisk milk, flour, egg and salt til smooth. Cover and let stand at room temperature for 30 minutes. Stir in scallion, sesame oil and sesame seeds.
Coat a 7 inch skillet with vegetable spray and warm over moderately high heat; add 2T of batter, and gently swirl to coat the bottom of the pan; cook til golden around edges, about 45 seconds. Flip carefully and cook til set, about 30 seconds longer. Transfer to a plate and continue with rest of crepes.