Authentic Japanese Cooking:
Tuna and Chives with Miso Mustard Sauce

Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Tuna and Chives with Miso Mustard Sauce (2) Fluffy Fried Nori Rolls.

Check the recipes.

(1) Tuna and Chives with Miso Mustard Sauce

Ingredients (Serves 2)
300 g tuna (sashimi grade)
130 g Chinese yellow chives
1 tsp soy sauce
Salt
Mustard sprouts

150 g egg miso sauce
1 tsp Karashi (Japanese mustard paste)
2 tbsp rice vinegar
1 tsp soy sauce (Usukuchi type soy sauce)

For egg miso sauce:
200 g white miso
1 egg yolk
1 tbsp sugar
1 tbsp mirin
2 tbsp sake

Directions
1. Blanch the tuna in boiling water. Don't cook too long. Once it gets white outside, move in the ice water to chill at once.
2. Pat dry the tuna and pour the soy sauce over it. Slice into pieces.
3. Blanch the yellow chives, drain and sprinkle with salt.
4. Mix the egg miso sauce ingredients and stir over low heat.
5. Combine the egg miso sauce with the Karashi mustard, soy sauce and vinegar to make the Miso Mustard Sauce.
6. Add the tuna and chives into the sauce and mix gently. Garnish with sprouts, to serve.

(2) Fluffy Fried Nori Rolls

Ingredients (Serves 2, 8 rolls.)
150 g Yamatoimo yam
30 fava beans
2 sheets nori
1/2 lemon
Salt
Potato starch

Directions
1. Grind the Yamatoimo and season with salt.
2. Blanch the fava beans in salted water, shock and shell. Dust with potato starch.
3. Cut the nori in 4 pieces. Spread a thin layer of the Yamatoimo over the bottom half of the nori, lay 3-4 beans across and roll up.
4. Fry the roll in 170 degrees Celsius vegetable oil. Garnish with lemon wedges and salt to serve.

Transcript