Peel a 1/4 cup size piece of ginger. That's my thumb on the bottom, ginger on top.
Slice it thin and even.
Ill reuse oil at least once, as long as it wasn't used to fry fish. Get it hot ~350F
Test a piece to see if the oils hot
If it bubbles up a good amount it's ready.
Fry in batches don't overload.
Flip after a minute or so.
Good to go once golden brown, pull and drain.
You want to make sure they're crispy and not soft in the middle, yet not overly browned. Watch them as the fry the sweet spot window to pull/flip them is small.
I often waste ginger so I cut up the rest into smaller pieces and froze to increase shelf life.
Slice a jalepeno as thin as possible.
Pickled ginger. Why the red food coloring?
Chop into fine ribbons. Set aside.
Clean a bunch of green onions
Chop as thin as possible.
Cut avocados in half
Cut a checkerboard pattern into both sides. Keep the seed and reassemble if prepping more than half hour ahead of mealtime.
Produce All Prepped
Chop up nori last minute, this stuff soaks up moisture hence the silica gel inserts in all the seaweed packaging.
I was planning on using wasabi, but my horseradish is fresher, stronger and doesn't have preservatives. It's impossible to find real wasabi, the first ingredient in this paste is horseradish.
Right before serving toss microgreens in horseradish. be gentle.
Purchase a good grade of tuna from a reputable source.
Cut across the grain. The white connective tissue can be tough. You might have to cut some of it out depending on the thickness.
Cut as thin as possible using a long sawing motion.
Cover with wrap and put an icepack or a bag of ice on top until ready to use.
Keeping tuna in the safe temp zone is key 32-38F. I kept a bag of ice on top of the fish and temps were good after 30 min. I ussually set out all ingredients and have a build your own shooters bar.
Picked this set up at Daiso- a Japanese dollar store. They carry a plethora of cheap flatware.
Added a salt bed for contrast
Add 1/2 tsp ponzu to glasses
Add a pinch of horseradish dressed micro greens
Add Tuna. P.S. Don't overload the shot glasses with ingredients. Keep amounts small you want to shoot for a 3/4 filled finished glasses.
Then add the veges
Add Pickled Ginger, Avocado, and 2 slices of Jalepenos.
Add Green onion and a drop or two of truffle oil.
And a drop or two of ponzu.
Top with Nori and fried ginger.
Serve with small spoons and before eating mix thoroughly and take it down like a shooter.
- 1/2lb Sashimi grade tuna
- 1.0tsp Horseradish
- 1.0c Microgreens
- 2.0Tbsp Ginger
- 2.0Tbsp Pickled ginger
- 3.0Tbsp Ponzu sauce
- 1.0tsp Truffle oil
- 2.0 Jalepenos peppers
- 1.0bnch Green onions
- 1/2c Peanut oil
- 2.0 Avocados
- 1.0 Pack of Nori Seaweed