Kauai Shrimp Tataki, Miso Brulee, Kaiware Shiso, Wasabi Ebi Dashi imported from Recipe Import
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.
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.
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.