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Categories:
red wine honey bonito stock shiitake mushrooms garlic Japanese red pepper black pepper mint soy sauce stalks asparagus loin butter
Viewed: 26 - Published at: 9 years agoIngredients
- 2 cups red wine
- 1/2 cup honey
- 1/2 cup bonito stock
- 8 shiitake mushrooms, tops scored
- 6 cloves garlic
- 1 teaspoon Japanese red pepper blend (sichimi)
- 1/2 teaspoon black pepper
- 5 to 6 mint leaves
- 1 1/2 cups soy sauce
- 8 stalks asparagus, cut in half, tops reserved and thinly sliced
- 14 ounces tuna loin
- Oil, for sauteeing
- 1 tablespoon butter, to finish sauce
Method
- Combine sauce ingredients in saucepot.
- Taste.
- Adjust seasoning if necessary.
- Blanch asparagus in lightly salted water.
- Slice tuna and season with salt and pepper.
- Roll asparagus with tuna slices and briefly saute in hot oil.
- Strain the sauce through a chinois.
- Reserve the shiitakes.
- Thinly slice the shiitakes, combine with the reserved asparagus tops, and finish the sauce with butter.
- Add the sauce to the pan and reduce by one third.
- Place sauce on plate with asparagus and shiitake mixture in center and tuna on top.
