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MushiSushi
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:

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

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

boaty
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?

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

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

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

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

MushiSushi
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

ANDYLASER
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

Roger

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

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

:confused:

Danzo

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

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


































http://members.jcom.home.ne.jp/4230473501/pics/nemo.jpg

:yumyum:

MushiSushi
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

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

MushiSushi
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

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

Grilled Tuna and japanese seafood soup

Ingredients;
Tuna (kind of obvious really ... But try and get the darker meat, it has more flavour and retains moistness)
Miso paste
Mirin
Japanese rice wine vinegar
Salt
Sesame seeds
Lime juice
Ginger
Garlic
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

Eat

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


...Then up to the bedroom ;)

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

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

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

clcuckow
25-07-04, 07:59 PM
Mushi,

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.

MushiSushi
25-07-04, 08:02 PM
red

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

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

http://i306.photobucket.com/albums/nn251/Kikuhito-Senshi/DSCF0006.jpg

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!!!)

gorilla
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

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

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

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

Yeah, to write a few letters ;):D