Tuna with Japonaise (Hollandaise with a Japanese twist)

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 Many hearts beat faster when they hear the name hollandaise sauce . This sauce based on butter, egg yolk and a gastrique (reduced acidity) is so airy, so soft and so creamy that we dream about it at night. Especially if you give it a subtle, Japanese twist with sake, mirin and a drop of soy sauce. Such a ‘japonaise’ is delicious with tuna, sesame and crispy nori .

Ingredients

For 2 people

For the gastric:

  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 tablespoons vinegar
  • 2 tablespoons of water
  • 1 clove garlic, in small pieces
  • 2 teaspoon soy sauce

For the japonaise:

  • 2 egg yolks, at room temperature
  • 100 grams butter, melted

For the tuna:

  • 2 tuna steaks of about 100 grams each
  • 1/2 tablespoon sesame oil
  • 1 to 2 tablespoons mixed sesame seeds
  • Chili flakes, to taste
  • Nori crisps, to taste

Who can we wake up for this?

Is it difficult to make hollandaise sauce? Not at all!

Many people give up when an old skool, French-bound sauce is on the menu. At the domestic science school (for the younger ones among us, that’s where baby boomers went when they went to vocational education, long live emancipation…) you learned to bind with cornstarch and potato starch.

But it didn’t get more culinary than that. Fortunately, we have outgrown that and are taking up the challenge. You are going to make a thick sauce with melted butter and egg yolk, because you don’t want to miss this sauce!

Tips so it can’t fail

  1. Make sure the gastrique (sour) has cooled down sufficiently
  2. Eggs at room temperature
  3. Use a saucepan of which you can hold the handle well
  4. Melt the butter (don’t boil!) in the microwave or next to the gas stove
  5. Grab your best whisk (not too big for the pan) and beat the air in your japonaise
  6. You can also use a stick blender, then you are ready within 1 minute .
Tuna with japonaise

This is how you make the tuna with Japonaise and crispy nori

For the gastric:

  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 tablespoons vinegar
  • 2 tablespoons of water
  • 1 clove garlic, in small pieces
  • 2 teaspoon soy sauce

For the japonaise:

  • 2 egg yolks, at room temperature
  • 100 grams butter, melted

For the tuna:

  • 2 tuna steaks of about 100 grams each
  • 1/2 tablespoon sesame oil
  • 1 to 2 tablespoons mixed sesame seeds
  • Chili flakes, to taste
  • Nori crisps, to taste

Place the ingredients for the gastrique in a saucepan. Let it boil down to about 1/3. Let cool. Add the eggs and put on a low heat. Beat gently until the egg mixture is about 60 degrees. In addition to a thermometer, your (clean) finger is also a good indicator for this: you can just put your finger in it without it being too hot. You will also notice that the mixture will slowly thicken.

Now, drop by drop, whisk the melted butter into the sauce, you will notice that it will slowly thicken. Keep beating until all the butter is used up. Remove the pan from the heat.

Secret tip from the chef : is your sauce in the curd? No problem. Then add a little bit of cold cream or crème fraiche, it will set again by itself.

Brush the sides of the tuna with the sesame oil and roll the sides in the mixed sesame seeds. Sear the tuna briefly in a dash of olive oil on both sides.

Serve the sauce with the tuna steak, divide the chili flakes over it to taste and arrange the crispy nori on the side.

Tuna with Japonaise

Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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