From Episode 129: Kristi's Menu

Sushi of Tuna and Yellowtail with Black and White Sesame Seeds and Ponzu Dipping Sauce

Serves 4

Ingredients:

For the Sauce and Vegetables:

3/4 cup/190 ml soy sauce
1/3 cup/80 ml fresh lemon juice
1 small dried red chili (such as chile de árbol), coarsely chopped
One 1-inch/2.5-cm piece fresh ginger, peeled, thinly sliced
1 large carrot, peeled
1/2 daikon radish, peeled

For the Sashimi:

1/4 cup/35 g toasted white sesame seeds
One 8-ounce/230-g piece sashimi-quality ahi tuna
1/4 cup/35 g toasted black sesame seeds
One 8-ounce/230-g piece sashimi-quality yellowtail

Method:

To make the sauce and vegetables:

In a small bowl, combine the soy sauce, lemon juice, chili and ginger. Let the ponzu sauce stand for 30 minutes to infuse. Using a mandoline or spiral vegetable slicer, slice the carrot and daikon radish into long thin strands that resemble spaghetti.

Submerge the carrot and daikon strands in a bowl of ice water until the strands are ice cold and slightly curly.  Drain the strands and wrap them in paper towels. Enclose the strands with the towels and shake to remove the excess water from the strands. Refrigerate the carrot and daikon strands while preparing the sashimi.

To make the sashimi:

Place the white sesame seeds on a plate. Roll the piece of tuna in the white sesame seeds to coat all sides. Place the black sesame seeds in another plate. Roll the piece of yellow tail in the black sesame seeds to coat all sides.

Using a very sharp large knife, cut the fish across the grain and into thin slices. Arrange the fish slices on 4 plates, dividing equally. Mound the carrot and daikon strands alongside the fish on the plates, and serve with the ponzu sauce.

Blackened Cod Marinated in Miso and Mirin with a Salad of Daikon Sprouts and Spearmint

Serves 4

Ingredients:

For the Miso Cod:

One 14-ounce/397-g container white miso
1 cup/200 g sugar
3/4 cup/185 ml mirin
Four 5- to 6-ounce/140- to 170-g black cod fillets

For the Salad:

1 head frisée lettuce, leaves separated
One 2.2-ounce/62-g package daikon sprouts
4 green onions, white part only, thinly sliced
¼ bunch fresh spearmint leaves, thinly sliced
2 tablespoons/30 ml soy rice vinegar
1 teaspoon/about 2 g toasted sesame seeds

Method:

To prepare the Miso Cod:

Stir the miso, sugar and mirin in a glass or metal bowl to blend. Place the bowl over a saucepan of simmering water and cook for 1 hour or until the sugar is completely dissolved and the mixture thickens and darkens slightly, stirring occasionally. 

Allow the miso marinade to cool completely.  Cover and refrigerate 2 tablespoons/30 ml of the marinade in a small bowl. Place the remaining marinade in a shallow 8-inch/20-cm ceramic dish. Add the cod to the marinade and turn to coat. 

Cover and refrigerate the cod for 1 day, turning several times. Preheat the oven to 450°F/230°C and preheat the broiler to high heat. Line a heavy large baking sheet with foil.

Place the cod fillets on the prepared baking sheet and spoon some of the marinade over the fillets.  Broil for 6-7 minutes, or until the marinade on top of the fillets caramelizes slightly and is black in spots. The fish should be just opaque in the center and start to flake when pressed with a finger. Using a metal spatula, transfer the fillets to plates.

To make the Salad:

Meanwhile, combine the frisée lettuce, daikon sprouts, green onions and mint in a large bowl. Stir the reserved 2 tablespoons/30 ml of marinade and soy vinegar in a small bowl to blend.

Toss the salad with the soy vinegar dressing to coat. Mound the salad alongside the cod. Sprinkle the sesame seeds over the salads and serve.

Green Tea Ice Cream

Makes about 1 1/2 quarts/1 1/2 liters

Ingredients:

2 cups/470 ml whole milk
2 cups/470 ml whipping cream
9 large egg yolks
1 cup/200 g sugar
1/4 cup/25 g green tea leaves

Method:

In a medium heavy saucepan, combine the milk and cream and bring to a gentle simmer over a medium heat. Add the tea to the milk mixture. Cover and let steep for 15 minutes.

Place the egg yolks and sugar in a large bowl and whisk for 2 to 3 minutes, or until thick and creamy. Gradually whisk the tea mixture into the egg mixture to blend.  Line a fine-meshed sieve with paper towels. Strain the tea mixture through the lined sieve and into a clean saucepan. 

Cook the custard over medium-low heat, stirring constantly, for 10 minutes, or until the custard coats the back of the spoon. Do not allow the custard to boil or it will curdle. Pour the custard into a large bowl and set the bowl of custard over another large bowl of ice water. Stir the custard until it is cold.

Pour the custard into an ice cream machine and process according to the manufacturer's instructions. Scoop the ice cream into bowls and serve immediately.