One of my favorites, back again...
I’ve spoken before about trying to incorporate varying textures within one dish. The human mind gets bored pretty easily and keeping the diner engaged with a particular course is paramount. For the tofu, I decided to caramelize one side on a hot pan, and then serve my yuzu jelly on the other side. That way, you not only have different textures on the bland tofu but also different temperatures.
Yuzu is a citrus fruit and plant. It resembles a smaller grapefruit. Yuzu’s flavor is tart. Here, I used Yuzu Juice to make the jelly.
Dashi, another ingredient in the jelly, is a Japanese stock that is the base of miso soups and numerous broths. My version is simply made with kombu (edible sea kelp) and bacon. I learned this one from David Chang.
Tuna is the steak of the ocean. So I cook it as such, a quick sear on a very hot pan, serve it rare. I use only Yellowfin Tuna, pole and line caught in the United States. If you care about sustainable fish, please click on the above link to learn about the various species of tuna and their sustainability. Stay away from Bluefin Tuna it is incredibly overfished and will soon disappear from our oceans.
Miso Mayo, one of my favorite condiments around, can be purchased at Whole Foods. It compliments so many dishes.
Yellowfin & Tuna Redux
For the Bacon Dashi:
2 - 6 inch pieces of kombu kelp
8 cups water
1/2 lb thick center cut smoked bacon
Rinse the kombu under running water. In a stockpot, add the kombu to the 8 cups water. Bring the water to a simmer (around 180 F). Turn off the heat. Let the kombu steep for 15 minutes. Remove the kombu from the pot. Add the bacon. Return to the heat. Bring to boil, reduce to simmer.
Simmer for 30 minutes. Remove the bacon. Strain the dashi through a fine mesh strainer. Chill the broth in the fridge. The fat will separate and harden forming a solid cap. Remove the fat cap and discard. The dashi will keep in the fridge for 7 days.
For the Yuzu Jelly:
1 tbs water
1 tsp powdered gelatin
1/3 cup bacon dashi
2 tbs yuzu juice
1 tsp organic honey
pinch of sea salt
In a microwaveable dish, combine the water and powdered gelatin. Let sit for 2 minutes. Microwave for 20 seconds.
In a glass bowl, combine the bacon dashi, yuzu juice, honey, and sea salt. Whisk to incorporate thoroughly. Add the melted gelatin. Stir to combine. Place in desired container. Cover and fridge until set.
That's it for now...till we exchange a few words again...Peace!