Dilmah Seven Star TeaDilmah Seven Star Tea

Southern Ocean Yellowfin Tuna, Daikon, Glutinous Rice, Sencha, Shoyu, Pickled Ginger

Food : Main Courses

Southern Ocean Yellowfin Tuna, Daikon, Glutinous Rice, Sencha, Shoyu, Pickled Ginger

Ingredients

  • 100g tuna fillet
  • 100g daikon
  • 50g glutinous rice flour
  • 50g black and white sesame seeds
  • 1 bag Dilmah Sencha Steamed Green Tea
  • 20ml Japanese light soy sauce (shoyu)
  • 10g wasabi paste
  • 30g pink pickled ginger
  • 120ml salmon stock
  • 3g gellan

Method

  • Steam peeled daikon until tender, then purée. Add glutinous rice flour and water to mix to a smooth paste, seasoning with wasabi and salt. Shape and steam until set, then coat with toasted sesame seeds and chill.
  • Brew Sencha tea as per package directions, then place in pot and bring to the boil. Add gellan, whisk well, pour onto flat tray and allow to set.
  • Add shoyu to stock, bring to the boil, add gellan and set as above.
  •  Slice ginger into shape, and put into 120C oven to dry.
  • To assemble, lay tuna onto daikon pastry, lay Sencha jelly on tuna, and garnish with shoyu jelly and ginger.

The range of Dilmah Tea used

  • Natural Green Tea Selection

The variety of Dilmah Tea used in the recipe

  • Sencha