BLUEFIN MISO

Food for thought

Bluefin Miso

4 Servings Preparation time: 15 minutes

by Chef Shannon Kennedy

Chef Shannon Kennedy has long been interested in Japanese cuisine. The Le Cordon Bleu graduate began her career in Tallahassee, Florida, in 2012 as head chef and general manager of Jasmine Café & Lounge, an Asian fusion style that largely focuses on traditional Thai cuisine, with a mix of Korean, Japanese, and Vietnamese dishes and influences. From there, Kennedy worked as a consultant for Kitcho Japanese Restaurant, also in Tallahassee.

Next, it was on to Austin, Texas. Chef Kennedy relocated to serve as Executive Sushi Chef at Roll on Sushi Diner until July of 2014 when she made the move to the Uchiko family. Now, she’s the restaurant’s sushi chef, working under renowned executive chef and sushi master Tyson Cole.

Uchiko is Cole’s follow up to his critically acclaimed first restaurant, Uchi. The new restaurant’s name means “child of Uchi,” in Japanese. Here, Cole and Kennedy focus on a selection of composed dishes to complement the sushi, with a nod to Uchi’s innovative, fresh cuisine. There are hot and cool tastings, grilled items, greens, an Omakase menu, sushi, sashimi, makimono, and lauded desserts.

Chef Kennedy’s recipe for bluefin miso stays simple, using a straightforward preparation that lets the fish take center stage. A fantastic sauce of Japanese flavors accompanies the bluefin, as well as a pop of microgreens and bright pomegranate seeds. INGREDIENTS

8 oz bluefin tuna 5 tbsp white sesame seeds 3 tbsp miso paste 1.5 tbsp ponzu sauce Zest and juice of one lemon 1 tbsp and 1 tsp sugar 1 package tofu 1 tsp sesame seed oil 1 clove of garlic, minced Salt and pepper to taste Seeds of one pomegranate Microgreens Soy sauce, to taste INSTRUCTIONS

Toast sesame seeds.

Place toasted sesame seeds, miso paste, ponzu sauce, lemon juice, sugar, tofu, and sesame seed oil in a blender. Blend until smooth.

Cube tuna and toss in salt, pepper, and garlic.

Plate the tuna with a dollop of sauce. Top tuna with a pinch of pomegranate seeds and lemon zest, with a garnish of microgreens. Add a drizzle of soy sauce over the entire dish.