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Kauai Shrimp Tataki, Miso Brulee, Kaiware Shiso, Wasabi Ebi Dashi
Description
Kauai Shrimp Tataki, Miso Brulee, Kaiware Shiso, Wasabi Ebi Dashi
Summary
Yield: 4 servings
Cooking time: 30 minutes
Total time: 30 minutes
Ingredients
| 8 | kauai shrimp tails |
| 8 t | miso brulee |
| 1 oz | kaiware sprouts |
| 1/4 oz | micro shiso |
| 1/2 oz | red radish |
| 1/2 oz | cucumber |
| 6 oz | wasabi ebi dashi |
| 1 q | shrimp stock |
| 8 oz | egg yolks |
| 2 q | white miso paste |
| 1 c | shrimp stock |
| 3 oz | soy sauce |
| 4 oz | mirin |
| 1/2 | lemon |
| 4 t | wasabi paste |
Instructions
- 8 each kauai shrimp tails, peeled, deveined, then butter flied
- 8 tsp miso brulee
- 1 oz kaiware sprouts, seed cut off
- ¼ oz micro shiso
- ½ oz red radish, fine julienned
- ½ oz cucumber, fine julienned
- 6 oz wasabi ebi dashi, cold
- Place shrimp on a heat proof dish.
- Spoon 1 tsp of miso brulee over shrimp. Burn with a torch until miso brulee browns.
- Place a mixture of kaiware sprout, micro shiso, red radish and cucumber on plate.
- Place shrimp over vegetable mixture then pour wasabi ebi dashi around plate.
Miso brulee
Yield: 1 ¼ quart
- 1 qt shrimp stock
- 8 oz egg yolks
- 2 qt white miso paste
- Bring shrimp stock to a boil. Slowly temper the stock into a bowl of egg yolks while whisking the eggs. Once all the hot stock has been added, place the bowl on a double boiler over low heat. Stir constantly until mixture has thickened approx. 40 minutes. Remove from heat then strain through a fine sieve. Add in miso paste then chill overnight.
Wasabi ebi dashi
Yield: 1 ½ cups
- 1 cup shrimp stock
- 3 oz soy sauce
- 4 oz mirin
- ½ each lemon, juice
- 4 tsp wasabi paste
- Combine and mix together until incorporated. Keep chilled.