Indulge in a harmonious blend of flavours and textures with this exquisite dish featuring Miso Tofu paired with Salt-Seared Abalone. The tofu, marinated in a savoury miso paste, is tender and flavourful, complemented by the vibrant freshness of Pickled Radish.
A drizzle of Basil Oil adds an aromatic touch, while Caramelized Orange Wedges introduce a sweet and tangy contrast to the savory elements. Each bite of the Salt-Seared Abalone is a delightful experience, offering a succulent and slightly crispy texture.
Together, these components create a balanced and elegant dish that is both visually stunning and satisfying to the palate. Perfect for a refined dining experience or a special occasion, this dish combines traditional flavours with a modern twist.
材料 (2人份）
Miso Tofu
Silken Tofu | 290g |
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White Miso | 1 tbsp |
Ginger | 1 small pc |
Honey | 2 tbsp |
Caramelized Orange
Blood Orange | 1 each |
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Sugar | 1 tsp |
Abalone
Fresh Abalone (washed) | 4 each |
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Salt | 1 pinch |
Ground Black Pepper | 1 pinch |
Other (See Highlight Stories)
Pickled Carrots | to taste |
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Basil Oil | 2 tsp |
Steps
1.
Please check my Highlight Stories for the methods to prepare pickled carrots and basil oil.
2.
Mash the soft tofu and mix in white miso and honey until well combined.
3.
Pass the tofu mixture through a sieve to achieve a smooth, creamy consistency.
4.
Grate the ginger and add it to the smooth tofu mixture. Mix well, then refrigerate to chill and set aside.
5.
Peel the blood oranges and cut them into wedges.
6.
Heat a skillet over medium heat, add 1 teaspoon of olive oil, and place the orange wedges in the skillet. Sprinkle sugar over the oranges and cook each side until slightly caramelized. Remove and set aside.
7.
Heat another skillet over medium heat, add 2 teaspoons of olive oil, and place the fresh abalone in the skillet. Season with salt and black pepper, and cook each side for 2 minutes.
8.
Arrange the miso tofu, caramelized blood oranges, salt-seared abalone, and pickled radish on a plate according to your presentation preference. Drizzle with basil oil and serve.
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