Wok Fried Tempura Ahi With Shoyu Mustard-Butter Sauce

Recipe Ingredients

1 cup	62g / 2.2oz	Peeled, seeded, diced tomatoes
1/4 cup	15g / 0.5oz	Chopped green onions
1/2 cup	31g / 1.1oz	Minced Maui Onions
2 tablespoons	30ml	Peeled, minced fresh ginger
1 tablespoon	15ml	Mirin
1 tablespoon	15ml	Rice wine vinegar
1 tablespoon	15ml	Black sesame seeds
1 1/2 teaspoons	7.5ml	Crushed black pepper
1 teaspoon	5ml	Hawaiian salt
1 teaspoon	5ml	Fish sauce
1 tablespoon	15ml	Dry mustard
1 1/2 tablespoons	22ml	Warm water
4 teaspoons	20ml	Soy sauce
1/4 cup	59ml	Dry white wine
1 tablespoon	15ml	White wine vinegar
1 tablespoon	15ml	Minced shallots
2 tablespoons	30ml	Whipping cream
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Flour
7/8 cup	207ml	Ice water
1 cup	198g / 7oz	Egg (large)
4		Sashimi-grade ahi steaks
		(approximately 3 1/2" x 2 1/2", 3 oz and
1/2		" thick each)
4 tablespoons	60ml	Wasabi paste
2		Nori sheets (8 1/4" x 7 1/2") - cut in half
		Oil - for frying
		Soy sauce - for dipping
		Flour - for dredging
1		Chilled butter - cut into pieces
1 tablespoon	15ml	Chopped parsley - for garnish

Recipe Instructions

In a mixing bowl, combine the first 10 ingredients together. Mix well. In a small bowl, whisk the mustard with 1 1/2 tablespoons warm water until a paste forms. Gradually whisk in the soy sauce. Set aside.

In a saucepan, boil the wine, vinegar, and shallot until almost no liquid remains in the pan, about 2 minutes. Add the cream and boil until slightly thickened, about 1 minute. Season with salt and pepper. Set the sauce aside.

In a mixing bowl, whisk the flour, water and egg together. Season with salt and pepper. Set aside.

Season the ahi with salt. Spread the wasabi evenly over 4 nori half-sheets. Place 1 piece of the ahi one end of each nori sheet. Fold the nori over the ahi to cover (the ends will be exposed). In a medium saucepan, heat the oil. Dip 1 ahi roll in the soy sauce and then in the flour; shaking off any excess flour. Dip the rolls in the tempura batter and fry in the oil until the outside is crispy and the tuna is rare inside, about 40 seconds. Remove the ahi from the oil and drain on a paper-lined plate. Season with salt and pepper. Repeat with the remaining rolls. Bring the reduction sauce to a simmer. Whisk in enough mustard to desired taste. Whisk in the butter.

To assemble, spoon the sauce in the center of the plate. Pile the relish in the center of the sauce. Slice the tempura ahi and lay them directly on top of the relish. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook - From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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