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  • Jimmy Wong

A walk in my Japanese garden

Updated: Dec 31, 2019


Tuna tataki | wasabi avocado | goats cheese cream | ginger hay | ponzu jelly


I often get asked what is my favourite dish and this one is it. This little creation got my good self onto Masterchef Australia season 8 and it represents so much of who I am as a cook. The plating, techniques and flavours that I love is well represented in this dish. I hope you enjoy making it as much as I do.


A walk in my Japanese garden

Serves 4

Ingredients

Yuzu Granita:

60ml yuzu juice

2 tsp sugar


Ponzu Jelly:

25ml ponzu kombu sauce

¼ tsp yuzu juice

0.5g agar powder


Avocado Wasabi:

½ an avocado, mashed

1 tbsp wasabi

juice of ½ a lemon


Goats Cheese Crème:

40g goats cheese

40g crème fraiche

1 tsp lemon zest

salt, to taste


Parsley Oil:

1 bunch flat leaf parsley

juice of ½ a lemon

2 tbsp extra virgin olive oil

salt, to taste


Tuna Marinade:

4 anchovy fillets

4 tbsp extra virgin olive oil

2 tsp baby capers

salt, to taste


Caper Flowers:

canola oil, for frying

18 capers


Crispy Ginger hay:

canola oil, for frying

5cm piece ginger, peeled and

finely julienned


Tuna Tataki:

500g piece sashimi grade tuna loin


Garnish:

Micro sorrel

Micro radish


Method

To make the Yuzu Granita, combine 100ml water and 60 ml yuzu juice along

with sugar in a small saucepan and heat, stirring occasionally, until sugar has

dissolved. Remove from heat and pour into a small shallow tray. Place into the

freezer until set. Once set, use a fork to scrape surface of granita into small

flakes, repeat this process every 15 minutes until required for plating.


To make the Ponzu Jelly, combine ponzu kombu sauce, yuzu juice and 50ml

of water into a small saucepan over low heat and bring to a simmer. Remove

from heat, add agar and whisk in until well combined. Pour into a 7x3cm tray

and into the fridge until set. Remove from fridge and cut jelly into 6mm x 6mm

cubes and set aside on a lined tray in the fridge.


To make the Avocado Wasabi, place avocado, wasabi and lemon juice in a

bowl and mix well until smooth. Pass through a fine sieve and season to taste.

Transfer to a small piping bag and set aside.


To make the Goats Cheese Crème, mix all ingredients in a bowl until well

combined, season to taste. Transfer to a piping bag and set aside in fridge.


To make the Parsley Oil, prepare a bowl of iced water and set aside. Bring a

small saucepan of water to the boil then remove from heat. Holding the stem

of the parsley, dip leaves into the boiling water for 20 seconds then plunge

straight into ice bath. Pick leaves and place into a paper towel, discard stalks.

Squeeze leaves in paper towel to remove excess moisture and place into a

blender with a lemon juice, oil and a pinch of salt. Blend until smooth.

Prepare a fine sieve lined with muslin cloth and sit over a bowl. Transfer

blended parsley oil into sieve and set aside in fridge to drip through.


To make the Tuna Marinade, place all ingredients into a mortar and pestle and

grind until smooth. Transfer to a bowl and set aside.


To prepare the Caper Flowers, pat capers dry and roll in a tea towel gently to

open capers. Heat oil in a small saucepan to 200C. Add capers and fry until

crisp, about 1 minute. Remove from oil and set aside on paper towel. Reserve

oil on heat for the ginger.


To make the Crispy Ginger hay, add ginger pieces to oil and fry off until crisp.

Remove from oil and set aside on paper towel.


To make the Tuna Tataki, cut tuna steaks into 2 x 2cm wide rectangular strips

and add to bowl of marinade. Mix through gently to coat and allow to sit for 5

minutes.


Meanwhile, heat a medium frypan over medium heat until hot.

Place marinated tuna into pan and sear for 10 seconds on each side then

remove from pan and set aside to rest.


To serve, slice tuna into 2cm thick pieces and arrange around the plate. Pipe

dots of cream and wasabi around the plate. Add pieces of the ponzu jelly,

caper flowers and parsley oil and micro herbs. Finish with a few spoonfuls of

granita.


•••

Happy cooking! Please post a photo of your dish on instagram and

tag with #jimmywongeats

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