Cooking Time: 30 minutes
Recipe Difficulty: Hard
Servings Amount: 4
…for that time you want to fake your way through a chef interview…
- 1 box silken tofu
- 2 tbsp grapeseed/olive oil
- 1/4 cup shallot (chopped)
- 3-4 shiitake mushrooms (sliced)
- 1/2 tbsp Korean pepper powder*
- 1/2 cup water
- 1/2 orange (juiced)
- 1 tsp corn syrup (can sub in maple syrup or agave)
Fennel Miso Broth.
- 2 cups water
- 1/4 cup fennel bulb (sliced)
- 1 sheet dashima**
- 2 tbsp miso paste
- Slivered nori
- Fresno chili pepper (julienned)
- Orange zest
- Sesame oil
- Using a 1-inch ring mold or a shot glass, carefully cut out silken tofu roughly the shape and size of a jumbo scallop.
- Add oil to skillet over high heat. Once oil is hot enough, gently add tofu to non-stick skillet–you should get a healthy “HISS,” otherwise, it’s not hot enough.
- Cook for 2 minutes (or until pan-side is nice and brown) and gently flip with either your hands or a small spatula. Cook for an additional 2 minutes until both sides are a lovely brown color. Remove from skillet.
- In same pan, add a little more oil and then onions and mushrooms. Saute veggies until they are soft and add Korean pepper powder. Stir until veggies are well coated. Add orange juice and then water. Reduce until sauce thickens. Add corn syrup at the very end for extra sweetness and shine.
- In a separate pot, add 2 cups water and dashima and fennel bulb. Bring to boil then reduce heat to simmer. Add miso paste and stir until well incorporated.
- For plating, in a shallow bowl, gently place “tallop” in center. Pour miso broth through sieve into bowl. Spoon a bit of the onions and mushrooms together with citrus chili reduction onto top of tallop.
- Add garnish items to the very top with chopsticks or tweezers.
*You can purchase Korean pepper powder here.
**You can purchase dashima here.