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1
In a large saute pan coated with the canola oil, cook the garlic, ginger, shiitake, bok choy, tomatoes, shrimp, and fish over high heat for 1 minute.
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2
Add the mussels, clams, smoky dashi broth, noodles and butter and simmer covered until the shellfish have opened, about 4 to 5 minutes.
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3
Plating: Pour the broth and the fish into a large-shallow bowl so that the fish shows through the top of the broth.
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4
Place the tatsoi on top of the fish.
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5
Season with salt and pepper, to taste.
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6
Arrange the cut fish cakes around the top of the fish and garnish with the aioli.
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7
Set out 4 smaller shallow bowls and ladle out the respective portions making sure to include all the components in each serving.
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8
In a large pot over medium heat, cook the shallots, garlic, and ginger until transparent, about 20 minutes.
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9
Add the tomato and Szechwan peppercorns and continue cooking for 5 minutes.
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10
Then add the sake and reduce by a half.
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11
Add the mirin and dashi and simmer for 20 minutes.
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12
Season with salt and pepper and lightly puree in a blender just until the tomato is just broken up.
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13
Strain before using.
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14
In a food processor, combine the fish, egg, miso, cream, and lemon juice until smooth.
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15
Season with black pepper and fold in the scallions.
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16
Lay the nori shiny side down on a rolling mat and spread a thin layer of fish mousse over 3/4 of the nori.
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17
Place the pepper strips at the bottom of the nori and roll, creating a spiral of nori and mousse.
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18
Seal the edge of the roll with a little water.
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Repeat the procedure for the other roll.
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20
Whisk the rice flour and soda water together until a thick pancake-like batter is achieved.
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21
Dip the nori rolls in the batter and place in a fryer or a medium heavy pot 1/3 full with oil over high heat to 350 degrees.
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22
Fry the rolls until very golden.
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23
Remove, season with salt and cut on the bias into thick slices.
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24
Aioli: 2 egg yolks* 2 tablespoons red miso 2 tablespoons roasted garlic, pureed 1 cup canola oil Juice of one lemon Black pepper
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25
In a food processor, puree the egg, miso, and garlic.
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26
While the processor is running, slowly add the canola oil until the mixture thickens.
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27
Add the lemon juice and season with pepper.
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28
Add a little water if the aioli is too thick.
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29
*RAW EGG WARNING
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30
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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31
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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32
Wine suggestion: Bastianich Vino da Tavola 1998
