Thursday, March 6, 2008
Tempura Fried Cayucos Abalone
Lynne Tibbet
This month features a recipe from Peter Pahk, the Executive Chef at Silverado Resort in Napa.
Tempura Fried Cayucos Abalone With a Dashi-Mirin Sake Dipping Sauce
Serves 6
Ingredients:
12 - 1 oz. piece Abalone steaks
1-cup Tempura batter
2 cups Panko (Japanese bread crumbs)
¼ cup Sesame seeds
¼ cup Chopped parsley, washed & squeezed dry
½ gallon Peanut oil for frying
Assorted Micro greens for garnish
2 cups Dipping sauce
For the Batter:
2 egg Yolks
2 cups Ice cold soda water
2 cups Sifted cake flour
Pinch Baking soda
Pinch Salt & Pepper
Preparation:
Combine egg yolks and soda water until just combined. Add flour, soda, salt and pepper all at once. Stir until just combined - should be very lumpy. Keep chilled until ready to use (make right before service and keep on ice).
For the Dipping Sauce:
1 cup Dashi stock
1/3 cup Mirin
1/3-cup Soy sauce
¼ cup Saké
½ cup Grated Daikon radish
3 tsp. Grated ginger
Combine & serve in 2 - 3 oz. portions.
For the Dashi Stock:
1 qt. Cold water
1 oz. Konbu (dried kelp)
1 oz. Dried Bonito flakes
Bring Konbu and water to a quick boil. Remove Konbu and shock with ¼ cup ice. Add Bonito flakes and bring to boil. Remove from heat immediately, let flakes settle (about 1 minute) and strain through cheesecloth. Chill.
For the Abalone:
Heat oil to 375º. Combine Panko, sesame seeds and parsley in a bowl wide enough to accommodate the abalone steaks.
Set up batter and breadcrumbs next to each other. Dip abalone into batter, drain and pass through breadcrumbs (do not pound or press - a light pass is all you need). Place on sheet paper on top of a sheet pan.
Deep fry for 30 - 40 seconds, turning very gently until golden brown. Drain on elevated meat rack on sheet pan. Assemble two to a plate with a bit of micro greens and dipping sauce.
