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Serves 8
1 Tablespoon Vegetable Oil
2 cloves Garlic, minced
2 pieces Shallot, minced
1/4 lb Shiitake Mushrooms, diced 1/8"
1 Tablespoon White Miso
1/2 cup Sake
1 lb. Whitefish Filet, skin and pin bones removed
1 Tablespoon Salt
1 cup Heavy Cream
1/2 cup Rock Shrimp, peeled and diced 1/4"
1 teaspoon Wasabi Paste
1 Tablespoon Mitsuba, minced
1 Tablespoon Shiso Leaf, minced
3' long Casing, pig or sheep
Piping bag with #8 tip
1 cup Sugar
1 cup Rice Vinegar
1 cup Water
2 pieces Japanese Cucumber, sliced thinly on the mandolin
20 pieces Grape Tomatoes, sliced crosswise into 4 pieces each
Zest and Juice of 1 Yuzu Fruit
1 teaspoon Olive Oil
1/2 cup Japanese Kewpie Mayonaisse
1 Tablespoon Chinese Hot Mustard
1 Tablespoon Umeboshi Paste
Salt and White Pepper
8 pieces Hot Dog Bun
4 Tablespoons Butter
- In a small sauté pan, sweat the garlic and shallots in the vegetable oil over medium heat until soft, about 5 minutes. Add the chopped mushrooms and cook until soft, about 4 minutes. Add the miso and sake and reduce over high heat until the liquid has evaporated. Set the mixture in the refrigerator to cool.
- In a food processor, pulse the whitefish filet with salt. Turn the food processor on and add the heavy cream in a thin steady stream to form an emulsification. Transfer the mousse to a bowl and fold in the mushroom mixture, chopped shrimp, wasabi, mitsuba and shiso. Season to taste with salt and white pepper (test small spoonfuls in boiling water).
- Transfer the mousse to the piping bag with #8 tip. Work the casings on to the tip, and tie a knot at the end of the casing. Slowly pipe the mousse into the casing until all of the mousse has been used. Tie off the end of the casing and twist the sausage into links the length of the hot dog bun.
- Heat a large pot of water to a simmer. Add the seafood sausage to the pot and cook in simmering water until cooked, 3 minutes for sheep casings, 6 minutes for pig casings.
- In a small pot, Boil the sugar, rice vinegar, and water. Add the cucumber slices and remove from the heat. Allow the cucumbers to sit for at least 10 minutes. Drain.
- In a small bowl, toss the sliced tomatoes with the yuzu zest and juice, and the olive oil, some salt and pepper.
- In a separate bowl, mix the mayonaisse mustard, and umeboshi paste together.
- To serve, warm the hot dog buns in a buttered pan, cut side down. Serve each bun with a hot seafood dog, umeboshi mustard, pickled cucumbers, and yuzu tomatoes.
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