New Asian Cuisine
Welcoming Summer with Fast Simple Asian Recipes
Seared Ahi with Lilikoi-Shrimp Salsa
By Roy Yamaguchi, Roy’s Restaurant
Serves 4 as a main course.
1 ripe passion fruit, halved
4 ounces extra large shrimp (about 4) peeled, deveined, and
diced
2 tablespoons olive oil
3 cup Maui or other sweet white onion, minced
1 large Roma tomato, peeled, seeded, and finely diced
2 tablespoons scallion (including green parts), finely diced
1 tablespoon fresh cilantro, minced
1 tablespoon Tabasco sauce
salt and freshly ground black pepper
1. Scoop the seeds and pulp from the passion fruit with a
spoon and press it through a fine-mesh sieve. Reserve the
juice (about 1 tablespoon) and discard the seeds and pulp.
Put the shrimp in a small bowl and toss with the olive oil
to coat. Set a dry stainless-steel sauté pan over high heat
and, when hot, add the shrimp. Sear, turning often until
evenly pink, about one minute.
2. Transfer to a non-reactive bowl and add the reserved
passion fruit juice, onion, tomato, scallion, cilantro,
Tabasco sauce, and salt and pepper to taste. Toss well to
combine. Cover and refrigerate.
3. Put the ahi on a plate, coat with peanut oil, and season
with salt and pepper to taste. Set a dry cast-iron skillet
over high heat for 2-3 minutes and, when hot, sear the ahi
for about 30 seconds on each side for rare, or about 1-1/2
minutes on each side for medium-rare. Transfer the ahi to
serving plates and spoon salsa over the tuna, letting the
juices from the salsa run onto the plates.
Warm Tofu with Saikyo Miso, Roasted Cashews and Chili
By Jake Klein
Serves 6
1 box Japanese firm tofu
¼ saikyo miso (sweet)
1/3 cup water
1 teaspoon toasted sesame oil
1 egg yolk
¼ cup roasted cashews, chopped
4 teaspoons of thinly sliced scallion rings, green part only
1 teaspoon sliced red chili
Tofu
Cut tofu into 6 equal sized pieces. You can do this by slicing
the block in half lengthwise once, and slicing it again into
thirds, width wise. Place your 6 pieces of tofu in a steamer
basket to heat.
Seared Ahi with Lilikoi-Shrimp Salsa
By Roy Yamaguchi, Roy’s Restaurant
Miso Sauce
Over a double boiler, in a non-reactive bowl, whisk the miso, water, egg yolk and sesame oil together.
Continue to whisk until the mixture has thickened to the consistency of reduce heavy cream. This should take
about 10 minutes. The sauce should be rich, creamy and salty sweet. In the center of each plate, place one
block of warm tofu. Spoon approximately 1 tablespoon of sauce directly over the top of the block. Allow to
drip down the sides. Sprinkle with ¾ tablespoon of toasted cashews, a pinch of sliced scallions and 2 or 3
rings of red chili. Serve immediately.
Warm Tofu with Saikyo Miso, Roasted
Cashews and Chili
By Jake Klein