{"id":2161,"date":"2026-10-18T17:46:23","date_gmt":"2026-10-18T15:46:23","guid":{"rendered":"https:\/\/cooknvibe.com\/?post_type=cp_recipe&p=2161"},"modified":"2026-10-18T17:46:23","modified_gmt":"2026-10-18T15:46:23","slug":"tataki-de-thon-x-pickles-de-kaki-piment-vegetarien-gel-ponzu-citron-vert","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/tataki-de-thon-x-pickles-de-kaki-piment-vegetarien-gel-ponzu-citron-vert\/","title":{"rendered":"Tataki de thon x pickles de kaki-piment v\u00e9g\u00e9tarien & gel ponzu citron vert"},"content":{"rendered":"

Tataki de thon x pickles de kaki-piment v\u00e9g\u00e9tarien & gel ponzu citron vert<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
Tataki<\/div>\n
4<\/span> <\/span> pav\u00e9s de thon rouge qualit\u00e9 sashimi<\/span><\/div>\n
10<\/span> ml<\/span> d\u2019huile neutre<\/span><\/div>\n
4<\/span> g<\/span> miso<\/span><\/div>\n
8<\/span> g<\/span> sirop de riz<\/span><\/div>\n
1<\/span> c-\u00e0-s<\/span> d\u2019eau<\/span><\/div>\n
6<\/span> g<\/span> shiitake s\u00e9ch\u00e9s<\/span><\/div>\n
40<\/span> g<\/span> s\u00e9same blanc<\/span><\/div>\n
2<\/span> <\/span> feuilles de nori<\/span><\/div>\n
1<\/span> c-\u00e0-c<\/span> sel fin<\/span><\/div>\n
1<\/span> c-\u00e0-c<\/span> sucre<\/span><\/div>\n
Pickle de kaki-piment<\/div>\n
170<\/span> g<\/span> kaki en brunoise (2 kakis)<\/span><\/div>\n
2<\/span> <\/span> piments v\u00e9g\u00e9tariens<\/span><\/div>\n
85<\/span> ml<\/span> vinaigre de riz<\/span><\/div>\n
40<\/span> ml<\/span> eau<\/span><\/div>\n
20<\/span> g<\/span> sirop de riz<\/span><\/div>\n
2<\/span> g<\/span> sel fin (1\/3 c. \u00e0 caf\u00e9)<\/span><\/div>\n
Gel de ponzu citron vert<\/div>\n
8<\/span> g<\/span> shiitake s\u00e9ch\u00e9s<\/span><\/div>\n
150<\/span> g<\/span> eau froide<\/span><\/div>\n
1<\/span> <\/span> feuille de kombu<\/span><\/div>\n
45<\/span> ml<\/span> sauce soja<\/span><\/div>\n
15<\/span> g<\/span> sirop de riz<\/span><\/div>\n
20<\/span> ml<\/span> vinaigre de riz<\/span><\/div>\n
zeste d\u20191 citron vert<\/span><\/div>\n
jus de 2 citrons verts<\/span><\/div>\n
2<\/span> g<\/span> agar-agar<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
Gel ponzu citron vert<\/div>\n
\n
\n

La veille, faire tremper les 8\u00a0g de shiitake dans l\u2019eau froide. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Filtrer et verser dans une casserole, ajouter le kombu, chauffer doucement et retirer le kombu d\u00e8s les premi\u00e8res fines bulles au fond.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Laisser refroidir et pr\u00e9lever 80 g.<\/p>\n<\/div>\n<\/div>\n

\n
\n

R\u00e2per le zeste du citron et m\u00e9langer avec le jus de citron et le vinaigre de riz. Infuser 30 min et filtrer.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Dans une petite casserole, m\u00e9langer les 80\u00a0g de bouillon, la sauce soja et le sirop de riz.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Disperser l\u2019agar \u00e0 froid au fouet aussit\u00f4t. Porter \u00e0 \u00e9bullition en fouettant et laisser fr\u00e9mir 1 min.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Attendre 3 \u00e0 4 min avant d\u2019y verser le m\u00e9lange citron-vinaigre et m\u00e9langer.
\nCouler aussit\u00f4t dans un plat froid 30 min au frigo.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Couper en cubes et passer au mixeur plongeant jusqu\u2019\u00e0 obtenir un gel fluide sans grumeaux et lisse.<\/p>\n<\/div>\n<\/div>\n

Pickles kaki piment v\u00e9g\u00e9tarien<\/div>\n
\n
\n

Dissoudre le sirop de riz et le sel dans l\u2019eau puis ajouter le vinaigre.<\/p>\n<\/div>\n<\/div>\n

\n
\n

\u00c9plucher le kaki et couper en brunoise.
\nCouper \u00e9galement le piment en brunoise.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Ajouter les brunoises au liquide et r\u00e9server au frais au moins 2\u00a0h.<\/p>\n<\/div>\n<\/div>\n

Tataki & furikake<\/div>\n
\n
\n

Torr\u00e9fier le s\u00e9same, \u00e0 sec, po\u00eale froide au d\u00e9part, feu moyen, 3 \u00e0 4 min en remuant.
\nD\u00e9barrasser aussit\u00f4t sur une assiette froide.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Dans une po\u00eale bien chaude, d\u00e9poser chaque feuille de nori de chaque c\u00f4t\u00e9, jusqu\u2019\u00e0 ce qu\u2019elles deviennent cassantes et virent au vert. \u00c9mietter \u00e0 la main.<\/p>\n<\/div>\n<\/div>\n

\n
\n

\u00c0 l\u2019aide d\u2019un moulin \u00e0 caf\u00e9 ou d\u2019un blender, r\u00e9duire les 6\u00a0g de shiitake en poudre.<\/p>\n<\/div>\n<\/div>\n

\n
\n

M\u00e9langer poudre, nori \u00e9miett\u00e9, s\u00e9same, sel et sucre pour obtenir du furikake et d\u00e9barrasser sur une grande assiette.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pr\u00e9parer le liant en d\u00e9layant le miso avec l\u2019eau et le sirop de riz.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pr\u00e9chauffer une po\u00eale \u00e0 feu vif, ajouter l\u2019huile et saisir 15 secondes chaque face des pav\u00e9s de thon.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Refroidir aussit\u00f4t 8 minutes au cong\u00e9lateur sur grille.<\/p>\n<\/div>\n<\/div>\n

\n
\n

\u00c0 l\u2019aide d\u2019un pinceau, badigeonner chaque pav\u00e9 du liant.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Rouler dans le furikake en pressant l\u00e9g\u00e8rement.<\/p>\n<\/div>\n<\/div>\n

Assemblage<\/div>\n
\n
\n

\u00c9goutter le pickle kaki piment et d\u00e9poser 2-3 cuill\u00e8res \u00e0 soupe dans chaque assiette et tasser pour former un cercle.
\nD\u00e9couper les pav\u00e9s en tranches et r\u00e9partir dans les assiettes.
\nAjouter des points de gel fluide ponzu citron vert sur les tranches de tataki.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2184,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-2161","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-dejeuner-brunch","cp_recipe_category-entrees","cp_recipe_category-healthy","cp_recipe_category-plat-principal","cp_recipe_category-salades"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/2161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=2161"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/2184"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=2161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}