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Agedashi Tofu Poached Moi

BROADCAST DATE: 03/23/03

Agedashi Tofu
From the Kitchen of:
Chef Hiroshi Fukui of L'Uraku Restaurant

1 block soft tofu
2 Tbs. ginger, grated
2 Tbs. daikon, graded
1/2 c. potato starch
2 Tbs. green onion, thinly sliced
4 c. vegetable oil
1 Tbs. ume puree
9 fl oz. dashi (recipe to follow)
4 Tbs. light shoyu
4 Tbs. mirin

Bring dashi, shoyu and mirin to a boil in a pot and keep aside. Cut tofu into 8 square blocks and coat lightly in potato starch. Deep fry in oil for 4-6 minutes at 350 degrees until outside is crispy and inside is warm.

Place the tofu in a bowl and garnish the top with 1/4 Tbs. of ginger and daikon and a dab of ume puree, topped with green onions.

Pour the sauce from the side until the middle of the tofu is covered with sauce and serve right away.

Dashi
4 c. water
1 pc. konbu, 2" x 2" square
bonito flakes, small handful

Put the water in a pot, add konbu and boil. just when the water is ready to boil (you'll see small bubbles coming out from the konbu) pull out the konbu and continue to let it boil. When the water comes to a full boil, add the bonito and stop off stove right away. Let it sit for a minute or so and strain.

Poached Moi
>From the Kitchen of:
Chef Hiroshi Fukui of L'Uraku Restaurant
4 2oz. moi fillets
12 Manila clams
8 Tbs. green onion, julienned
1 bunch choi sum, blanched

Poaching Broth
8 Tbs. onion, minced
4 Tbs. unsalted butter
2 vine-ripened tomatoes, seeded, peeled and diced
3 c. dashi
1/4 c. mirin
1/4 c. sake
1/4 c. usukuchi (light) soy sauce
1/4 c. half & half
4 tsp. tobanjan (Chinese chili-bean sauce)
8 Tbs. fennel, julienned

Garnish
4 Tbs. micro celery or finely julienned celery
2 tsp. white truffle oil

To make broth: Sauté minced onions in butter until translucent. Add tomato and stir a few minutes. Add remaining ingredients and bring to a boil, whisking often.

Add moi fillets and cook until fish is almost cooked through (3 - 4 minutes). Add clams and cook until clams open. Add green onions at the last minute.
Divide choi sum among 4 bowls. Top with fish. Garnish with celery and drizzle with truffle oil. Spoon broth, including pieces of tomato and fennel around fish. Serve hot.