Wok Fried Tempura Ahi With Shoyu Mustard-Butter Sauce
Ingredients
- 1 cup peeled, seeded, diced tomatoes
- 0.3 cup chopped green onions
- 0.5 cup minced Maui onions
- 2 tbsp peeled, minced fresh ginger
- 1 tbsp mirin
- 1 tbsp rice wine vinegar
- 1 tbsp black sesame seeds
- 1 0.5 tsp crushed black pepper
- 1 tsp Hawaiian or coarse salt
- 1 tsp fish sauce
- 1 tbsp dry mustard
- 4 tsp soy sauce
- 0.3 cup dry white wine
- 1 tbsp white wine vinegar
- 1 tbsp minced shallots
- 2 tbsp whipping cream
- 1 cup flour (plus more for dredging)
- 7/8 cup ice water
- 1 large egg
- 4 sashimi-grade ahi steaks (about 3 oz each)
- 4 tbsp wasabi paste
- 2 nori sheets, cut in half
- 0.5 cup chilled butter, cut into pieces
- 1 tbsp chopped parsley for garnish
- 1 tbsp soy sauce for dipping
Instructions
- 1
Make the relish: combine diced tomatoes, green onions, Maui onions, ginger, mirin, rice wine vinegar, sesame seeds, crushed pepper, Hawaiian salt, and fish sauce. Mix well and set aside.
- 2
Make the mustard sauce: whisk dry mustard with 1.5 tbsp warm water to form a paste. Gradually whisk in soy sauce. Set aside.
- 3
Make the wine butter sauce: in a saucepan, boil wine, white wine vinegar, and shallots until almost no liquid remains. Add cream and boil until slightly thickened. Season with salt and pepper. Set aside.
- 4
Make the tempura batter: whisk flour, ice water, and egg together. Season with salt and pepper.
- 5
Season ahi steaks with salt. Spread wasabi over each half nori sheet. Place one ahi piece at one end; fold nori over to cover (ends exposed).
- 6
Dip each ahi roll in soy sauce, dredge in flour, then dip in tempura batter. Fry in hot oil until outside is crispy and tuna is rare inside, about 40 seconds. Drain and season.
- 7
Bring wine butter sauce to a simmer. Whisk in mustard to taste, then whisk in chilled butter piece by piece.
- 8
To plate: spoon butter sauce in center, pile relish on top, slice tempura ahi and lay over relish. Garnish with parsley.