{"id":2186,"date":"2026-10-18T17:45:55","date_gmt":"2026-10-18T15:45:55","guid":{"rendered":"https:\/\/cooknvibe.com\/?post_type=cp_recipe&p=2186"},"modified":"2026-10-18T17:45:56","modified_gmt":"2026-10-18T15:45:56","slug":"tuna-tataki-x-persimmon-seasoning-pepper-pickles-lime-ponzu-gel","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/tuna-tataki-x-persimmon-seasoning-pepper-pickles-lime-ponzu-gel\/?lang=en","title":{"rendered":"Tuna tataki x persimmon\u2013seasoning pepper pickles & lime ponzu gel"},"content":{"rendered":"

Tuna tataki x persimmon\u2013seasoning pepper pickles & lime ponzu gel<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
Tataki<\/div>\n
4<\/span> <\/span> sashimi-grade bluefin tuna blocks<\/span><\/div>\n
10<\/span> ml<\/span> (2 tsp) neutral oil<\/span><\/div>\n
4<\/span> g<\/span> (\u215b oz) miso<\/span><\/div>\n
8<\/span> g<\/span> (1 tsp) rice syrup<\/span><\/div>\n
1<\/span> c-\u00e0-s<\/span> water<\/span><\/div>\n
6<\/span> g<\/span> (\u00bc oz) dried shiitake<\/span><\/div>\n
40<\/span> g<\/span> (1\u00bd oz) white sesame seeds<\/span><\/div>\n
2<\/span> <\/span> nori sheets<\/span><\/div>\n
1<\/span> c-\u00e0-c<\/span> fine sea salt<\/span><\/div>\n
1<\/span> c-\u00e0-c<\/span> sugar<\/span><\/div>\n
Persimmon-pepper pickle<\/div>\n
170<\/span> g<\/span> (6 oz) persimmon, cut into brunoise (2 persimmons)<\/span><\/div>\n
2<\/span> <\/span> seasoning peppers (mild Caribbean peppers, similar to aj\u00ed dulce)<\/span><\/div>\n
85<\/span> ml<\/span> (\u2153 cup + 1 tsp) rice vinegar<\/span><\/div>\n
40<\/span> ml<\/span> (2 tbsp + 2 tsp) water<\/span><\/div>\n
20<\/span> g<\/span> (1 tbsp) rice syrup<\/span><\/div>\n
2<\/span> g<\/span> (\u2153 tsp) fine sea salt<\/span><\/div>\n
Lime ponzu gel<\/div>\n
8<\/span> g<\/span> (\u00bc oz) dried shiitake<\/span><\/div>\n
150<\/span> g<\/span> (\u00bd cup + 2 tbsp) cold water<\/span><\/div>\n
1<\/span> <\/span> sheet of kombu (kelp)<\/span><\/div>\n
45<\/span> ml<\/span> (3 tbsp) soy sauce<\/span><\/div>\n
15<\/span> g<\/span> (2 tsp) rice syrup<\/span><\/div>\n
20<\/span> ml<\/span> (1 tbsp + 1 tsp) rice vinegar<\/span><\/div>\n
zest of 1 lime<\/span><\/div>\n
juice of 2 limes<\/span><\/div>\n
2<\/span> g<\/span> agar-agar<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
Lime ponzu gel<\/div>\n
\n
\n

The day before, soak the 8 g (\u00bc oz) of shiitake in the cold water.<\/p>\n<\/div>\n<\/div>\n

\n
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Strain into a saucepan and add the kombu. Heat gently and remove the kombu as soon as the first tiny bubbles form on the bottom.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Let cool, then measure out 80 g (\u2153 cup).<\/p>\n<\/div>\n<\/div>\n

\n
\n

Grate the zest of the lime and mix it with the lime juice and rice vinegar. Steep for 30 minutes, then strain.<\/p>\n<\/div>\n<\/div>\n

\n
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In a small saucepan, combine the 80 g (\u2153 cup) of broth, the soy sauce, and the rice syrup.<\/p>\n<\/div>\n<\/div>\n

\n
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Immediately whisk in the agar while the mixture is still cold. Bring to a boil while whisking, then let barely simmer for 1 minute.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Wait 3 to 4 minutes, then pour in the lime-vinegar mixture and stir.
\nImmediately pour into a cold dish and refrigerate for 30 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cut into cubes and blend with an immersion blender until you have a smooth, lump-free fluid gel.<\/p>\n<\/div>\n<\/div>\n

Persimmon & seasoning pepper pickles<\/div>\n
\n
\n

Dissolve the rice syrup and salt in the water, then add the vinegar.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Peel the persimmons and cut them into brunoise.
\nCut the peppers into brunoise as well.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the persimmon and pepper brunoise to the liquid and refrigerate for at least 2 hours.<\/p>\n<\/div>\n<\/div>\n

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

Put the sesame seeds in a cold, dry skillet and toast over medium heat for 3 to 4 minutes, stirring.
\nImmediately transfer to a cold plate.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a very hot skillet, toast each nori sheet on both sides until brittle and green. Crumble by hand.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Using a coffee grinder or blender, grind the 6 g (\u00bc oz) of shiitake into a powder.<\/p>\n<\/div>\n<\/div>\n

\n
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Mix the shiitake powder, crumbled nori, sesame seeds, salt, and sugar to make furikake (a Japanese seasoning blend). Transfer to a large plate.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Make the binder by thinning the miso with the water and rice syrup.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Preheat a skillet over high heat, add the oil, and sear the tuna blocks for 15 seconds per side.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Immediately chill on a wire rack in the freezer for 8 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Using a pastry brush, coat each tuna block with the binder.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Roll in the furikake, pressing lightly.<\/p>\n<\/div>\n<\/div>\n

Assembly<\/div>\n
\n
\n

Drain the persimmon-pepper pickle. Spoon 2 to 3 tablespoons onto each plate and press into a circle.
\nSlice the tuna blocks and divide among the plates.
\nDot the tataki slices with the lime ponzu fluid gel.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2185,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-2186","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-a-supprimer-appetizers-en","cp_recipe_category-a-supprimer-breakfast-brunch","cp_recipe_category-a-supprimer-main-dishes-en","cp_recipe_category-a-supprimer-salad-2","cp_recipe_category-appetizers-en","cp_recipe_category-breakfast-brunch","cp_recipe_category-healthy-en","cp_recipe_category-main-dishes-en","cp_recipe_category-salads"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/2186","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=2186"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/2185"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=2186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}