Travel Reference
In-Depth Information
109
Seared Toro with Matsutake
Mushrooms, Edamame, and
Mirin Reduction
2-3 tablespoons edamame beans
Blanch the edamame, set aside. Slice the shallots paper
thin and put them in a stainless or non-reactive pot.
Add the mirin and reduce until it becomes a syrupy
consistency. Add brown chicken stock and let it sim-
mer 5-10 minutes. Strain and set aside.
2 shallots
¼ cup mirin
½ cup brown chicken stock
4 2-ounce pieces toro
1 matsutake mushroom
1 tablespoon butter
Season the toro lightly with salt. Sear lightly in a pan.
1 tablespoon cracked Muntock
white pepper
1 tablespoon vanilla sea salt
Using a mandolin or a very sharp knife, shave the mat-
sutake very thinly and place on a flat layer on a plate.
Warm the edamame beans, then place them on top of
the mushrooms. Slice toro and fan out on the plate.
Re-heat the mirin reduction and mount with butter;
drizzle on plate. Sprinkle with vanilla sea salt and
Muntock white pepper. Serve.
