Toro Ssam Bap from jejunoodlebar by chefboylee

Toro Ssam Bap from jejunoodlebar

chefboylee

Cook

1 hr 30 min

1 serving

US

original

metric

Picture for Toro Ssam Bap from jejunoodlebar

1 serving

US

original

metric

Ingredients

2 cup tuna, chopped

3 tbsp Shallots, chopped

Soy sauce

1 tbsp Olive oil

Salt - to taste

Daikon

100 gram Rice vinegar

30 gram Sugar

4 Eggs

ice bath

Sesame oil

1 cup medium grain

1 cup water

2 tbsp Black tobiko

2 sheet Nori

4 leaves Perilla leaf

1 Jalapeño - small

6 pcs Micro Radish

50 gram Caviar

2 tbsp Chives

sesame seeds

black sesame seed

Directions

Step 1

Cube the radish. Heat vinegar and sugar and let cool, then pour over radish. Save some pickling liquid for rice, about 1-2 tbsp. Make a day or hours ahead of time.

Daikon

100 gram Rice vinegar

30 gram Sugar

Step 2

Make the rice. Rinse rice till water runs clear. Cook in rice cooker.

1 cup medium grain

1 cup water

Step 3

Boil water and place eggs in and set timer for 6 min 50 secs. Get ice bath ready for once the eggs are done.

4 Eggs

ice bath

Step 4

Chill eggs 3 mins, then peel. Combine soy sauce, sesame oil, salt, vinegar and mash. Set aside

1 tbsp Soy sauce

1 tbsp Sesame oil

1 tsp Rice vinegar

Salt - to taste

Step 5

Mince shallots, jalapeño, chives, chiffonade perilla leaf.

3 tbsp Shallots, chopped

1 Jalapeño - small

4 leaves Perilla leaf

Step 6

Toast sesame seeds in dry pan for 1 min and set aside.

sesame seeds

black sesame seed

Step 7

For the toro, scrape meat between sinew with a spoon. Chop it up as fine as you can after, the smoother the better. You can use 2 knives cuz it’s cooler.

2 cup tuna, chopped

Step 8

In a mixing bowl, add toro, shallots, olive oil, soy sauce, salt and mix. Keep refrigerated until use.

2 cup tuna, chopped

3 tbsp Shallots, chopped

1 tbsp Olive oil

1 tsp Soy sauce

Salt - to taste

Step 9

Toast seaweed and brush oil and season with salt.

2 sheet Nori

Salt - to taste

Step 10

When rice is done, add about 200 grams in a mixing bowl. Combine the pickling liquid, salt, and tobiko. Always taste. It should be sweet salty and briny.

Step 11

Time to plate. Grab a bowl, first layer is rice. Next top with egg salad. The perilla leaf and jalapeño go over that. Then spoon the toro mix over. Garnish with chives, and sesame seeds. Place 6 radish cubes in a pattern, followed by micro radish. End with a quenelle of caviar. Serve with seaweed.

50 gram Caviar

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