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.