With persimmons back, I wanted to put them to the test in a recipe I had in mind.<\/p>\n\n\n\n
I love this dish for its play of textures and flavors: bluefin tuna, raw in the center under a furikake crust, a crunchy pickle next to the tender fish, and the acidity of a lime ponzu gel to balance the sweetness of the fruit and give it depth.<\/p>\n\n\n\n
Tataki is a specialty in Japan, where cooks sear the fish over a straw fire so only the surface cooks. Here, I coat the tuna blocks in homemade furikake (a Japanese seasoning blend) made with shiitake, sesame, and nori.<\/p>\n\n\n\n
For the pickle, I chose to pair the persimmon with what the French Caribbean calls piment v\u00e9g\u00e9tarien<\/em>, a seasoning pepper. It has the aromatic bouquet of the region\u2019s chiles without the heat.<\/p>\n\n\n\n For the lime ponzu gel, I start with a kombu and dried shiitake broth. I set the broth with agar-agar, then blend it into a fluid gel to dot over the tataki.<\/p>\n\n\n\n A few notes before you start<\/strong><\/p>\n\n\n\n Make sure to buy sashimi-grade bluefin tuna cut into even blocks for uniform searing. Putting the tuna in the freezer may seem odd, but it stops the cooking and keeps the center raw.<\/p>\n\n\n\n Pick persimmons that are still firm, like Sharon fruit or Fuyu, which you can eat crunchy. An overripe persimmon turns jelly-like and won\u2019t hold a brunoise.<\/p>\n\n\n\n Be sure to wait the full 3 to 4 minutes before adding the lime-vinegar mixture: when you heat agar-agar with an acidic ingredient, it loses some of its gelling power.<\/p>\n\n\n [cooked-recipe id=\"2186\"]<\/strong> With persimmons back, I wanted to put them to the test in a recipe I had in mind. I love this dish for its play… <\/p>\n
(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"