View Full Version : Mushi's Cooking Corner

14-07-04, 02:42 PM
here's a little meal I put together last week

Sesame seed crusted grilled tuna, with a japanese seafood and rice noodle soup

watch out for my sushi recipes to come next ;)

Dave Barker
14-07-04, 02:45 PM
ooooohhhhhh :naughty:

14-07-04, 02:47 PM
So what did you baste the tuna with? Mirin/shoyu?

14-07-04, 02:49 PM
Mirin and Miso paste mostly .. close :)

14-07-04, 03:05 PM
Which steels would you normally quench in your soup Mushi, and is a seaweed wrap any good for a hamon?

14-07-04, 03:08 PM
Diversity is the key of life :D

14-07-04, 05:05 PM
Mirin and Miso paste mostly .. close :)

Red Miso, to counter the sweetness of the Mirin? Or just salt?

14-07-04, 05:10 PM
Do you do deliveries?

14-07-04, 05:27 PM
it would be cold by the time I got it to Southampton :p

Chris; salt and rice wine vinegar, bit of lime juice . a few other bits'n'pieces

14-07-04, 05:37 PM
it would be cold by the time I got it to Southampton :p

Thats OK :D :yumyum:

Roger Gregory
14-07-04, 06:55 PM
That looks very pretty, and probably even edible in an Oriental snack-food kind of way :)

Nice picture too :D


14-07-04, 07:03 PM
fresh tuna, snack, philistine! ;)

15-07-04, 05:22 PM
How did you get the chunky chips green?



20-07-04, 01:58 PM
Mushi, would you be so kind as to divulge this recipe. Thank you.

24-07-04, 10:42 PM
I see that "Nemo" has been found....................



24-07-04, 11:00 PM
OK OK OK ... I will try and write it out tomorrow :p

in the mean time

Mushi Makes sushi

Loch Elive trout sushi

25-07-04, 10:38 AM
Now I know why your Sushi is Mushy. You have it cold, not steaming hot! ;)

25-07-04, 10:54 AM
lol . camera has gone in for repair .. I thought it was just me and my crap photos ... but seems there is some condensation inside the lens .. probably why my mokumé pics were coming out so bad

25-07-04, 01:17 PM
By Request of the Laser dood

Grilled Tuna and japanese seafood soup

Tuna (kind of obvious really ... But try and get the darker meat, it has more flavour and retains moistness)
Miso paste
Japanese rice wine vinegar
Sesame seeds
Lime juice
Red chillies
Rice noodles (I used Pad Thai)
Fish stock
Beef consommé
Mixed seafood ( most supermarkets have a prepared mixed seafood, or you can pick and choose from the counter ... I'm partial to a bit of squid myself ;) )
Pak choi
Spring onions

Finely chop one chilli, garlic and ginger . Place in a bowl with mirin, miso, lime juice, rice vinegar and salt and marinate the tuna in this mixture for about 30 mins to an hour. When ready to grill .. Sprinkle generously with sesame seeds. ...... Cook as you please .. But don't over cook it as it kills the flavour and moisture of the tuna.

For the soup ... Sweat some chilli, ginger and garlic in some sesame oil ... Careful not to fry it as it changes the flavour of the garlic ... A very gentle heat .. Add some miso paste and rice vinegar .. And warm through for a minute on a gentle heat .. Add the consommé, fish stock and top up with a bit of water and heat through but don't boil as it will turn the soup cloudy

Cook the noodles separately and rinse well in cold water and serve portions in to bowls

Add the seafood, chopped pak choi and spring onions to the soup base and allow to warm through .. Season with salt to taste

Serve over the noodles and place your tuna on top


Settle down for a film and a cuddle while the food goes down .....

...Then up to the bedroom ;)

25-07-04, 03:40 PM
Thank You kind Sir. :biggthump

The laser dood is most impressed. Especially after your earlier upsetting experience.

25-07-04, 06:17 PM
Going out shopping for the few things I need soon!

25-07-04, 07:59 PM

What type of miso? As you know there are many types, white, yellow, brown, red etc. and they all taste quite different.

from memory you usually use white or red miso for soups and stews. I have never tried white but I have used the more salty pungent red before and some rather nice imported Japanese instant red miso soups.

25-07-04, 08:02 PM

02-07-10, 09:54 PM
Thought i'd revive an old Thread;

Tonight, my wife and I tucked in to this little number;


a dozen oysters in tobasco dressing, shark and swordfish steaks and squid rings in a lime and coriander marinade and dressed crab on a bed of salad, with a tobasco, mustard and tarragon home made mayonaise

Enjoy (I did!!!)

02-07-10, 11:10 PM
shame you ruined the seafood with the marinades, but the plate looks ok :)
ps where's the brown crabmeat - much tastier than the white

02-07-10, 11:57 PM
a dozen oysters in tobasco dressing

... and then up to bed? :lol:

08-07-10, 04:06 PM
... and then up to bed? :lol:

Yeah, to write a few letters ;):D