Why Maki?
The maki are one of the most common preparations of Japanese cuisine. Are rice rolls that we usually see in the sushi bar. There are many types: Futomaki, Hosomaki, which come with rice and fish inside, wrapped with nori seaweed with the help of bamboo mats; Uramaki rather have rice on the outside and various types of filling and are also called california rolls; then the Temaki that have the outside seaweed and are conical in shape and larger dimensions.
This dish does not want to be a modification of the Japanese cuisine, which are already so good, if made by those who can really do!
So Maki especially for the shape.
Ingredients for 4 people:
400 grams of yellowfin tuna
5 g Tropea onion
10 ml white wine vinegar
1 Radish
10 g sweet and sour ginger
20 g balsamic vinegar pearls
2 tomatoes piccadilly confit
greek basil
40 g Daicon
2 cucumbers
0.3 g iota
Maldon salt
extravercine olive oil
For the balsamic spheres:
50 g of seed oil
50 ml balsamic vinegar
1.5 g agar
Remove all filaments from the tuna. Cut all the flesh into small squares. With the help of a round mold form 16 small tartare 20 g each. With a mandolin to slice cucumbers. Halve the cucumber strips and wrap your tartare. Keep the advanced parties, will serve to make the gel. Cut the onion into small sticks 1.5 cm and leave to marinate in vinegar for 30 minutes. Also cut the radishes into sticks like onion.
For the confit tomatoes
Blanch in water for 10 seconds, cut in half. Remove skin and seeds and season with a little salt and a little sugar, some blade of garlic, a few leaves of fresh oregano, a little ‘extra virgin olive oil and leave to dry in a drier at 60 ° C for 2 hours. Cut into 16 small pieces. Peel and cut into julienne Daicon the end. Leave it in ice water for 30 minutes, then drain. Chop ginger
For the cucumber gel
Remove the seeds, but not the skin from scraps of cucumbers. Centrifuge. To 100 g of centrifuged cucumber unite 0.2 g of salt and Iota, stir and bring to 80 degrees. Filter. Allow to cool.
For the balsamic vinegar balls
Mix balsamic vinegar with the agar and bring to a boil. Allow to cool and with a syringe to drop one drop at a time in the oil of cold seeds. Leave it for a minute, then drain and rinse in water. Store them with a little ‘of balsamic vinegar.
Composition of the dish
Pour a tablespoon of gel per dish and let it pour tilting. Arrange 4 Maki per serving. Maki Garnish each with a little ‘of ginger, a small piece of confit tomato, one onion, one of radish, the spheres of balsamic and a leaf of basil greek. Laterally put Daicon. Drizzle with a little oil and a pinch of Maldon salt.
