Tuna Tartare With Nori Tempura Bugak Recipe
Judy Joo’s elegant starter, the prep for which can mostly be done in advance, is made from sashimi-grade tuna that is dressed in a bright Korean soy vinegar dressing made from sagwa-shikcho (Korean apple vinegar).
- 500g of sashimi-grade tuna, chopped into 5mm dice
- micro cress, such as micro shiso, daikon, chervil, or amaranth, to serve
- 8 breakfast radishes, thinly sliced lengthways on a mandoline
- black sesame seeds, to serve
- 2 tbsp of tamari
- 1 1/2 tbsp of finely chopped shallot
- 2 tsp mirin
- 2 tsp sagwa-shikcho (Korean apple vinegar), you could use apple cider vinegar as a substitute
- 2 tsp toasted sesame oil
- 1/2 tsp toasted sesame seeds
- 1/4 tsp freshly ground black pepper
- 1/2 tsp Dijon mustard
- 50g of tempura flour
- 90ml of sparkling water, chilled
- 3 sheets of toasted nori, cut into 5cm x 10cm rectangles
- neutral oil, such as vegetable, grapeseed or canola, for deep-frying
- For the radish roses, soak the sliced radishes in a bowl of iced water for 10-15 minutes until lightly curled, then drain and pat dry with kitchen paper
- For the dressing, whisk together all the ingredients with a pinch of sea salt. Taste and adjust the seasoning
- Place the tuna in a large bowl and pour over the dressing. Gently fold together to coat evenly, then cover and refrigerate for 15-30 minutes. Don’t leave it longer than 30 minutes or the acid will start to cure the tuna and dull its colour
- To shape the radish roses, arrange the drained and dried radish slices into 4 rose shapes, then set aside until ready to serve
- Heat the oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 170°C
- Make the tempura batter. In a chilled bowl, whisk the tempura flour with just enough chilled sparkling water to form a thick, lumpy slurry – keep it slightly lumpy and do not overmix (you may not need all the water)
- Working in batches of 2-3 pieces, use tongs to dip the nori into the batter, coating both sides, then lower carefully into the hot oil. Fry for 30-60 seconds, until golden and crisp, separating any pieces that stick together. Transfer to a baking sheet lined with kitchen paper and sprinkle generously with fine salt whilst still hot. Let the oil return to 170°C in between batches
- To serve, spoon the tuna into bowls. Place a radish rose on top of each, sprinkle with black sesame seeds and finish with micro cress. Repeat with the remaining plates and serve immediately with the seaweed tempura alongside
Judy serves the tuna with pickled radish roses and deep-fried nori seaweed crackers, which are inspired by the popular Korean snack: bugak seaweed chips. Traditionally made with glutinous rice paste, Judy opts for a tempura batter for a lighter, crispier finish.
For the radish roses, soak the sliced radishes in a bowl of iced water for 10-15 minutes until lightly curled, then drain and pat dry with kitchen paper For the dressing, whisk together all the ingredients with a pinch of sea salt.
Taste and adjust the seasoning Place the tuna in a large bowl and pour over the dressing.
Gently fold together to coat evenly, then cover and refrigerate for 15-30 minutes. Don’t leave it longer than 30 minutes or the acid will start to cure the tuna and dull its colour
To shape the radish roses, arrange the drained and dried radish slices into 4 rose shapes, then set aside until ready to serve Heat the oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 170°C
Make the tempura batter. In a chilled bowl, whisk the tempura flour with just enough chilled sparkling water to form a thick, lumpy slurry – keep it slightly lumpy and do not overmix (you may not need all the water) Working in batches of 2-3 pieces, use tongs to dip the nori into the batter, coating both sides, then lower carefully into the hot oil.
Fry for 30-60 seconds, until golden and crisp, separating any pieces that stick together. Transfer to a baking sheet lined with kitchen paper and sprinkle generously with fine salt whilst still hot.
Let the oil return to 170°C in between batches To serve, spoon the tuna into bowls. Place a radish rose on top of each, sprinkle with black sesame seeds and finish with micro cress.
Repeat with the remaining plates and serve immediately with the seaweed tempura alongside
