This recipe is a sophisticated and flavorful way to enjoy tuna. The tuna is first cured with a blend of salt, brown sugar, Earl Grey tea leaves, and bourbon, and togarashi, an all-purpose seasoning blend from Japan known for [description]. The cure imparts a balanced sweetness, aromatic depth, and a subtle kick of heat to the fish.
Once cured, the tuna is paired with homemade tapioca crisps, which are created by cooking and dehydrating tapioca pearls mixed with squid ink and togarashi. The crisps are then fried to a perfect crunch.
The final dish features diced cured tuna topped on the crisp, with optional garnishes like pickled chilies and chives. This elegant appetizer marries rich, complex flavors with a delightful texture, making it a standout choice for special occasions or an indulgent treat.
Method
Mix the salt, sugar, togarashi, tea and bourbon until it feels like wet sand.
Wrap the tuna in cling film, coat it in the cure, weigh it down in a tray, and refrigerate 8 to 12 hours.
Boil the tapioca until translucent. Rinse well.
Mix in the squid ink and togarashi. Spread thin on parchment and dry in a 175°F oven for 2 to 3 hours.
Break into pieces and fry at 375°F until puffed. Drain.
Dice the tuna, toss with a little soy, and spoon onto the crisps. Top with pickled chilies and chives.
Notes
- Curing longer than 12 hours makes the tuna too salty.
- Tapioca crisp method adapted from Home Chef Seattle.
