Tokyo Nachos
Ingredients
2 cups daikon radish, shredded into long strands8 Tbsp. finely chopped raw sushi-grade tuna*
6 tsp. finely sliced scallions, divided
1 tsp. sesame oil
2 tsp. Japanese mayonnaise (such as Kewpie brand**)
2 Tbsp. sriracha
3 to 4 dashes Japanese 7-spice powder**
Vegetable oil for deep-frying
8 large shiso leaves, stems on**
1 cup prepared tempura batter**
8 thin slivers avocado
½ cup kaiware**
8 matchstick-sized lengths pickled yamagobo (burdock root)**
8 matchstick-sized lengths cucumber
¼ of 1 jalapeño, cut into 8 very thin rings
4 tsp. tobiko**
Ponzu sauce, for garnish**
Preparation
• Place the radish strands in a bowl of ice water for 30 minutes, changing the water after 15 minutes. Drain well and set aside.
• Prepare a spicy tuna mixture by combining the tuna, 2 teaspoons of scallions, sesame oil, mayonnaise, sriracha and 7-spice powder in a small bowl. Set aside in the refrigerator.
• Heat the vegetable oil to 350 degrees in a deep-fryer. Batter the shiso leaves in the tempura batter. Hold the stem of 1 battered leaf and swish the lower section of the leaf gently back and forth in the oil for a few seconds before dropping it into the deep-fryer for about 30 seconds, or until crunchy. Drain on a paper towel. Repeat with remaining leaves.
• To assemble the “nachos” on a large platter, position the radish strands as a nest on which the nachos will rest.
• Spread the fried shiso leaves atop the radish strands in an even layer.
• Top each leaf with 1 tablespoon of the spicy tuna mixture and a sliver of avocado.
• Next, make a “bouquet” by inserting 12 kaiware stems and 1 length each of pickled yamagobo and cucumber through a jalapeño ring. Set the “bouquet” atop the shiso leaf. Repeat to place a “bouquet” atop each leaf.
• Garnish each “nacho” with ½ teaspoon each of tobiko and scallions. Finish with a drop of ponzu sauce at the center of each “nacho.”
* Available at Bob’s Seafood, 8660 Olive Blvd., University City, 314.993.4844, bobsseafoodstl.com
** Available at most Asian grocery stores
