Executive Chef Shigefumi Tachibe of Chaya Restaurants in San Franciso and Downtown Los Angeles is the creator of Tuna Tartare.
All Hail to the Food King!
Well, the humble chef took time out of his busy schedule to help teach kids from high schools involved in C-CAP how to make his legendary dish. The students from underserved communities were then put to a Tuna Tartare challenge in January 2010. Watch the 2 part MCCN series.
Watch MCCN Host Sunni Boswell teach middle school kids about Asian Fruits: Video
2/3cupSliced Shiitake Mushrooms, by Dynasty
1pkgFirm Tofu, by Silken
2tbspPotato Starch, by Hinokuni
3tbspSoy Sauce – all purpose, by Marukin
1tbspManjo Aji Mirin, by Kikkoman
1/8tspWhite Pepper Powder
4tspVegetable Oil – divided
2cupsRice, by Calrose
2 Carrots – julienne cut
1 Yellow Onion – cut into thin wedges
- Soak shiitake in 2 cups hot water, 25 minutes.
- Drain tofu. Halve tofu horizontally and vertically to get 4 equal size “steaks.” Place tofu on paper towels, in single layer. Let drain 30 minutes, changing towels when wet.
- Drain shiitake, reserving liquid.
- Combine shiitake liquid, potato starch, soy sauce, mirin and pepper; stir until potato starch dissolves. Heat large frying pan, preferably nonstick, over high heat.
- Add 2 teaspoons oil; coat inside bottom of pan. Add tofu steaks, in single layer. Cook 2 to 3 minutes on each side, or until lightly browned. Remove from pan; keep warm.
- Heat remaining 2 teaspoons oil in the same pan. Add carrots and onion; sauté 2 to 3 minutes, or until tender crisp.
- Mix in shiitake, shiitake-cornstarch mixture. Cook and stir 1 to 2 minutes, or until mixture boils and thickens. For each serving, place a tofu steak on serving plate. Spoon 3/4 cup shiitake sauce over tofu. Serve immediately with rice.
Recipe and Image from Asian Food Grocer