Blanched Tuna with Early Summer Vegetables from The Sushi Experience by Hiroko Shimbo
Here the shimofuri blanching technique, which I, is applied to bright red tuna, which is then cut into slices or cubes to produce a beautiful color contrast—the thin outside layer of the white...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Spider strainer
Ingredients
- 1 tablespoon komezu (rice vinegar)
- ½ teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon yuzu-kosho (salt-cured green chile spiced yuzu paste) or ¼ teaspoon roasted, peeled, and minced jalapeño pepper
- 1 tablespoon olive oil
- Sea salt
- 1 cup shelled fava beans or green peas
- 8 asparagus spears
- 2 cups snow peas
- 2 very small fennel bulbs (about ½ pound), cut into thin slices
- ½ pound sushi maguro (tuna) (for information on shopping for sushi fish, and sushi tuna
- 1 tablespoon shoyu (soy sauce)
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