Live Customer Service!

1-866-ming com


Newsletter signupSign up to get the latest information on Ming, his restaurants and his TV show.
Free ground shipping in the continental United States on all orders over $88.00!*

Click here for BBB Business Review
Home| Edamame Crusted Ahi Tuna With Daikon Salad
Edamame Crusted Ahi Tuna With Daikon Salad
Edamame Crusted Ahi Tuna With Daikon SaladEdamame Crusted Ahi Tuna With Daikon Salad

Recipe courtesy Ming Tsai. All rights reserved.

4 block pieces #1 ahi tuna, 6 ounces each
Salt and black pepper
2 cups edamame, chopped up
2 shallots, rough chopped
2 eggs
1 cup rice flour
Soda water, to bind
Canola oil, for frying plus 1/4 cup, for salad dressing
1 teaspoon wasabi powder
1 tablespoon naturally brewed soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 packages daikon sprouts
1 large carrot, peeled and shredded
1 tablespoon green scallions, sliced
1 tablespoon toasted sesame seeds, for garnish

Pre-heat a fryer to 400 degrees F. Season the ahi on all sides with salt and pepper. In a food processor, add the edamames and shallots, pulse into small pieces. Add the eggs and pulse to mix.

Meanwhile, make tempura batter whisking the flour with soda water until a thick paste is formed. Fold the edamames with the tempura. Dip the ahi in the batter and fry for 3 to 4 minutes, until golden brown. Season lightly with salt and slice in half on the bias. The middle should be cool and rare.

To make the salad, in a small bowl, whisk together the wasabi, soy, vinegar, sesame oil, and 1/4 cup canola oil. Toss vinaigrette (save a little for garnish) with the sprouts, carrots, scallions, and season. Check for balance of flavor.

Using a 3 to 4 inch ring mold (2 to 3 inches tall), stuff with the salad and drizzle vinaigrette around. Place the ahi on top and de-mold. Garnish with sesame seeds.

Beverage suggestion: Iced Black Teas and Chilled Ji-sake, Bijuwajo

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

Copyright 2013 Ming Tsai