Crab & Tiger Shrimp over Hand Cut Noodles in a Mentaiko Dashi Butter

Last month when I celebrated my birthday, I went to Tuome for dinner. I’ve been wanting to go there since they opened in 2014. The best thing I ate was the snow crab noodles that I had read about. And it was absolutely amazing!!!!! And currently the best thing that I’ve ate in NYC. I just wish there was more snow crab. Last week I went back to Tuome just to have the noodles again along with some duck confit mini brioche burgers.

Last night, I was craving for those noodles again so I decided to make it myself. This took me 2 hours, with another hour for resting the pasta/dough, so 3 hours total but totally worth it. I can’t afford buying snow crab meat so I bought regular lump crab meat.

Serves 4-6.

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[100% organic, sustainable seafood]

For the Noodles

  • 400 g 00 flour
  • 4 eggs + 2 yolks, beaten
  • 1 TBS EVOO
  • Salt

In a bowl, add the flour and make a well in the center. Add in the beaten eggs and yolks, EVOO, and pinch of salt. Using a rubber spatula, start mixing the dry into the wet ingredients. Continue kneading the dough on the counter top until dough is elastic (8-10 minutes). Wrap in plastic and place somewhere warm-ish, allow to rest for 1 hour.

Cut the dough into smaller pieces and roll out to your preference of thickness. Using a sharp knife, fold dough (to make it easier to cut) and slice to your width preference.

Lay cut noodles spread out to dry a bit before cooking.

For the Dashi

  • 2 quarts cold tap water
  • 4 pieces kombu
  • 2 cups bonito flakes, packed

Pour the cold water into a pot and add the kombu. Bring to a simmer on low-medium heat. Do not allow to boil. Once simmering, turn off heat. Discard kombu and add in the bonito flakes. Allow to infuse for 20 minutes or longer, until you need it.

For the Seafood

  • 1.5 lbs tiger shrimp (21/25)
  • ½ lb lump crab meat
  • Ground ginger
  • Salt
  • Canola oil

Pick through crab meat to remove any random shell parts.

Remove the shells and veins from the shrimp. In a pan, heat up some oil. Sear shrimp and season with salt and ground ginger. Add some water/dashi and cover to continue cooking thoroughly. Remove, set aside, and keep warm.

For the Finish

  • ¼ cup spicy mentaiko
  • Dashi (from above)
  • Noodles (from above)
  • Red pepper flakes, as needed
  • Butter, as needed
  • Beurre manié, as needed
  • Chives, finely cut
  • Salt

In a large pot of salted water, cook noodles until al dente.

In a large sauté pan on medium heat, melt ½ pound unsalted butter. Add in 2 cups of dashi, the mentaiko, some chili flakes, some chives, and continue to emulsify on low heat. Add some beurre manié to make sauce thick, if needed. Add in the cooked noodles and reserved shrimp then toss to coat. Taste for seasoning and adjust.

Plate noodles with sauce, top with picked crab and more cut chives.

*Inspired by Tuome.

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Baby Octopus, Soft-Shelled Crab, and Wild White Shrimp in Red Curry

It’s been a really long time since I last made Thai red curry at home. I wanted something quick to reheat for lunch with less fuss. The seafood for this initial dish is quite fussy but mainly because my kitchen is so small. For lunch reheats, I’m just going to cook the number of shrimp I would like to eat in the portioned curry plus some vegetables.

[Makes 2 quarts]

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For the Curry

  • 2 garlic cloves, minced
  • 2-inch ginger, sliced into thin planks
  • 2 shallots, sliced thinly
  • ½ cup red curry paste
  • 1 TBS fish sauce
  • 2 TBS brown sugar
  • ½ cup dashi broth
  • Three 14 oz. cans coconut milk
  • 2 limes, juiced
  • Olive oil

In a large pan, coat the bottom of it with olive oil on low-medium heat. Sweat the shallots. Then stir in the minced garlic and ginger, and cook for 30 seconds or until aromatic.

Add the curry paste, fish sauce, brown sugar, and mix well to coat completely. Shake the cans of coconut milk before opening and pour into the pan with the dashi broth and lime juice. Increase heat to medium, and bring the curry to a simmer and cook for 5 minutes. Adjust seasoning for taste. Pour through a mesh strainer and into a clean pot.

TO ASSEMBLE

Arrange whatever seafood (or protein or tofu) you want into a bowl, add in vegetables (I used bok choy and cucumber), pour the curry into the bowl, garnish with sliced jalapeño, cilantro, and Thai basil. Serve with jasmine rice.

Seared Scallops, Edamame Purée & Cumin Froth

This was the first course to my 7-course Friendsgiving party for 8 people.

A few weeks after I made the first draft, I realized that I didn’t have any seafood dishes so that’s how this dish came to be.

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Serves 8.

For the Edamame Purée

  • 1 shallot, finely diced
  • 1 TBS of grapeseed oil
  • 1 lb frozen shelled edamame
  • 1 cup of milk
  • Salt

Sweat the shallots in the oil. Add the edamame, milk, and pinch of salt and simmer for 10 minutes.

Before pouring into a blender, strain off excess milk but save the milk. Blend until smooth, add enough saved milk to make a thick purée. After blending, cool immediately over an ice bath. The bright green color will fade very quickly if not cooled down as soon as possible. Store in a container in the fridge before the finish.

For the Cumin Froth

  • 4 TBS crème fraîche
  • ½ cup dashi
  • 2.5 g cumin seeds
  • 2.5 g soy lecithin

Combine all ingredients into a blender for 1 minute. Then pour into a small pot and heat gently. Too hot or cold in temperature and the foam won’t be stable and will collapse easily. Using an immersion blender or a hand blender fitted with an aerator, foam up the mix then let it rest for a minute before serving.

For the Scallops

  • 8 scallops
  • Olive oil
  • Butter, as needed
  • Salt
  • Freshly ground black pepper

Clean your scallops and pat dry. Salt and pepper the scallops on both sides. In a very hot pan with a little oil, sauté the scallops for about 2 minutes per side.

TO ASSEMBLE

In a pan, melt 1 TBS butter then gently heat up edamame purée. Adjust seasoning if needed. Spoon purée into the center of the plate, add a seared scallop, and lastly, spoon the froth around to finish and serve immediately!

Saffron Shrimp Risotto with Chinese Broccoli & Wild Mushrooms

I have been making risottos like crazy at work. For my Sunday food party, I wanted to make a different risotto. I asked my friends what they would like to have in the risotto and they said “mushrooms”. Then I wanted shrimp and Chinese broccoli stems in the rice as well so that’s how I created this dish. And why not add some saffron, to make this risotto extra luxurious?

I planned on using maitake mushrooms but the store was out so I bought oyster and king oyster mushrooms. I also had some shiitake at home so it was a nice blend.

My friends and I are all big eaters so technically this recipe serves 8 but we were 4 people.

In case if you were wondering, this is what I cooked for our food party:

Serves 4.

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[100% organic, shrimp from Australia]

For the Risotto

  • 3 TBS butter
  • 1 large onion, diced
  • 2 cups Arborio rice
  • 1 cup white wine
  • Pinch of saffron
  • 2 qts dashi stock

Heat up dashi in a saucepan and keep hot.

In a pan, melt the butter on a low heat. Add in the diced onion and sweat until soft. Stir in the rice and make sure the butter fully coats each grain of rice and cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the wine and saffron, and cook until completely absorbed.

Add 1 cup of the hot broth and simmer, stirring frequently, until all the liquid has been absorbed, and the bottom of the pan is almost dry. Adding 1 cup broth at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is short of al dente, about 15-20 minutes.

For the Garnishes

  • 2 lbs tiger shrimp
  • 2 cups oyster mushrooms
  • 1 cup shiitake mushrooms
  • 2 king oyster mushrooms
  • 1 bunch Chinese broccoli
  • Canola oil
  • Salt & pepper

Shrimp: Save 8 shrimp whole, peeled to the tail then peel, clean, and devein remaining shrimp. Save shells for later use. Chop up remaining shrimp and set both whole and chopped shrimp aside. Fold in chopped shrimp into risotto and add some more broth to further cooking the shrimp and rice.

Mushrooms: Clean mushrooms and cut into bite-sized pieces. Sauté mushrooms until golden and set aside. Fold into risotto.

Chinese broccoli: cut leaves off and use stems only. Save leaves for later use. Using a mandolin or knife, slice stems into 2 mm rounds. Fold into risotto.

For the Finish

  • 1 cup heavy cream
  • 8 reserved shrimp
  • Canola oil
  • Salt & pepper

Whip cream until stiff and fold into risotto. Season risotto and taste to adjust seasoning.

Sear shrimp in a pan and drain on paper towels.

TO ASSEMBLE

Scoop risotto into bowls and top with 2 interlocking shrimp. Serve immediately.

Seared Shrimp with Savory Coconut Risotto

I loved the savory coconut risotto that I did during my New Year’s Day Dinner so much!!! It hasn’t even been that long yet and I’m craving for it again! When I was in bed, writing my ingredients list, I couldn’t decide if I wanted to go the lump crab meat + mango or shrimp + pineapple set. Ultimately, I love eating shrimp. It’s one of my staple foods.

At Whole Foods, I bought mango but I completely forgot about it. Damn.

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[100% organic, gulf shrimp]

For the Coconut Risotto recipe, click here.

Cucumber & Krab Salad

I was craving for imitation crab meat earlier this morning… why? I have no idea. I haven’t had it in years! So I made it for lunch and the craving was quelled.

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[100% organic]

For the Dressing

  • 3 TBS rice wine vinegar
  • 1 TBS sugar
  • 1 tsp soy sauce
  • 2 TBS dashi

In a small pot, melt ingredients together until sugar has dissolved. Take off heat and set aside to cool.

For the Salad

  • 2 Persian cucumbers
  • 1 TBS wakame
  • 4 krab sticks
  • White sesame seeds, toasted
  • Salt

Rehydrate wakame in some water to cover.

Peel cucumbers and then using a mandolin, slice into thin pieces. Sprinkle salt over sliced cucumbers and let it sit for 5 minutes. Rinse under running water and using your hands, squeeze out water. Then place in a bowl.

Shred krab sticks and place with the cucumbers. Add rehydrated wakame into the bowl and the dressing. Plate and sprinkle with toasted sesame seeds.

Seafood Medley with Seared Coconut Risotto Cake

This was the third course to my 6-course New Year’s Day Dinner party for 8 people.

I love sauce making. Love it! And this sauce was particularly “TO DIE FOR!”

I wasn’t entirely happy with the plating because by this time, it was getting late and the pick-up time for this dish was already taking a long time. I was hungry and I was sure my friends were too. I wished I had planned out the plating for this dish more.

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For the Risotto Cake

  • 2 shallots, finely diced
  • 2 TBS olive oil
  • 1½ cup Arborio rice
  • ¾ cup dry white wine
  • 4 cups dashi stock, or as needed
  • One 13.5 oz. can unsweetened coconut milk
  • Salt & freshly ground pepper

In a pan on medium-low heat, heat the olive oil. Sweat the shallots until translucent. Stir in the rice and make sure the oil fully coats the rice. Cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the wine and cook until completely absorbed and the alcohol has evaporated.

Add 1 cup of the hot stock mixture and simmer, stirring frequently, until all the liquid has been absorbed and the bottom of the pan is almost dry. Adding ½ cup stock at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is almost al dente. Add in coconut milk and continue cooking until rice is done and mixture if fairly dry.

Season the risotto and pour out onto a half-sheet pan and refrigerate until thoroughly cooled.

For the Seafood Medley

  • 2 lbs shrimp, with head and shells
  • 16 scallops
  • 2 lbs mussels, cleaned and beards removed
  • 1 TBS butter
  • 3 shallots, finely diced
  • 2 parsley sprigs
  • ½ cup dry white wine
  • Canola oil
  • Salt & pepper

Remove heads and shell shrimp. Peel shrimp until the last segment of the tail and the tail itself. Place heads and shells in a bowl, set aside. Devein shrimp and set aside, either over ice or back in the refrigerator.

Get a pan very hot and throw in mussels, butter, shallots, parsley, and bay leaf. Cover the pan with a lid and shake the pan over the heat vigorously. Add in white wine and simmer until mussels open up, 3-4 minutes. Season lightly with salt. Mussels will be halfway cooked. You’ll finish cooking the mussels when the sauce is ready.

Strain the mussel liquor and set aside. Remove each mussel from its shell and set aside, either over ice or in the refrigerator. Discard shells, unless you want to plate mussels in their shells.

For the Shrimp/Mussel Sauce

  • Reserved shrimp heads and shells, from above
  • 3 carrots
  • 2 onions
  • 3 celery stalks
  • 3 TBS brandy
  • ½ cup white wine
  • 2 TBS tomato paste
  • 1 garlic head, cut horizontally
  • 2 tarragon sprigs
  • 2 bay leaves
  • 2 TBS black peppercorns
  • 2 thyme sprigs
  • 7 oz. diced tomatoes
  • Reserved mussel jus
  • Canola oil
  • Salt & freshly ground black pepper

In a Dutch oven or very large pot, heat canola oil until smoking hot. Add in shrimp heads and shells and develop a deep orange color, stirring occasionally, for 5 minutes. Then sauté mirepoix (carrots, onions, celery) until there is some color. Add in tomato paste and cook it thoroughly. Flambé with brandy then deglaze with white wine.

Add in diced tomatoes, garlic head, tarragon, bay leaves, peppercorns, and thyme, along with enough water to cover. Bring to a boil then simmer for 1 hour. Strain and discard solids. Continue to reduce and reduce until you have around 2 cups of sauce. Add in reserved mussel jus and taste for seasoning. Adjust for seasoning and set aside, keep warm.

For the Finish

  • Risotto
  • Reserved mussels
  • 16 scallops
  • Reserved shrimp, deveined
  • AP flour, as needed
  • Butter, as needed
  • Tarragon, as needed, finely chopped
  • Parsley, as needed, finely chopped
  • Canola oil
  • Salt & freshly ground pepper
  • Lemon wedges

When the risotto has cooled and solidified, punch out eight 2-inch risotto rounds. Brown/sear the risotto round on both sides in a non-stick pan and transfer to a tray. Flash in a 500°F oven before plating.

Make a beurre manié and add it to the sauce until you are satisfied with the consistency. The sauce shouldn’t be too thick. I added just a small pinch of beurre manié. Add mussels to sauce and keep sauce on simmering-heat. As you sear the rest of the seafood, the mussels will be done.

Sear both shrimp and scallops, separately, with salt and pepper. Squeeze some lemon juice over cooked shrimp and scallop, keep warm and set aside.

TO ASSEMBLE

Place risotto cake in the center of the plate. Arrange 2 scallops and shrimp (4-6 pieces) around. Top with spoonful of sauce and mussels. Sprinkle freshly chopped tarragon and parsley over everything and serve immediately.