Spicy Tuna Sesame Miso Cones (Printable Version)
# What You'll Need:
→ Miso Tuile Cones
01 -
115 g unsalted butter
02 -
240 ml corn syrup
03 -
30 ml miso paste
04 -
1.25 ml salt
05 -
1.25 ml ground black pepper
06 -
15 ml toasted sesame oil
07 -
60 g all-purpose flour
08 -
15 ml powdered ginger
09 -
3.5 ml black sesame seeds
10 -
3.5 ml white sesame seeds
→ Tuna Tartare
11 -
115 g #1 sushi-grade tuna, diced
12 -
15 ml pickled ginger, finely diced
13 -
5 ml scallions, chopped
14 -
15 ml Soy Sauce-Wasabi Mixture
15 -
30 ml Spicy Chili Mayonnaise
→ Garnish
16 -
Daikon sprouts
17 -
Massago roe
18 -
Pickled ginger, chopped
19 -
Bonito flakes
→ Soy Sauce-Wasabi Mixture
20 -
80 ml wasabi paste
21 -
240 ml Japanese soy sauce
22 -
Dash of water
→ Spicy Chili Mayonnaise
23 -
240 ml prepared mayonnaise
24 -
80 ml Sriracha
25 -
1.25 ml toasted sesame oil
# Preparation Steps:
01 -
Preheat oven to 175°C. In a medium saucepan, melt the butter with the corn syrup over low heat, ensuring it does not boil. Remove from heat and whisk in the miso paste, salt, ground black pepper, and sesame oil. Sift in the flour gradually, stirring continuously, then incorporate the powdered ginger, black sesame seeds, and white sesame seeds evenly. On a Silpat-lined baking sheet, place 15 ml portions of the batter, spacing well apart.
02 -
Bake the batter in the preheated oven for 10 minutes. Rotate the baking sheet and continue baking for an additional 2 minutes, until golden. Remove from oven. While hot, carefully lift each tuile and quickly shape around a cone mold to form miniature cones. Allow to cool completely before filling.
03 -
Mix wasabi paste with a splash of water until smooth, then blend with the soy sauce. Stir or shake before each use to maintain uniformity.
04 -
Combine prepared mayonnaise, Sriracha, and toasted sesame oil in a bowl. Mix until fully emulsified and homogeneous.
05 -
In a chilled bowl, combine diced tuna, pickled ginger, chopped scallions, Soy Sauce-Wasabi Mixture, and Spicy Chili Mayonnaise. Gently mix until the tuna is thoroughly coated and well combined.
06 -
Place daikon sprouts, stem side first, inside each miso tuile cone. Spoon the tartare mixture into each cone. Garnish with additional chopped scallions, a small amount of massago roe, chopped pickled ginger, a drop of Soy Sauce-Wasabi Mixture, and a sprinkle of bonito flakes. Serve immediately.
# Additional Tips:
01 -
For a simplified approach, the tartare may be served atop store-bought crackers and garnished as desired.