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14 Remote Warehouse Cooking and Food- Asian

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Morimoto: The New Art of Japanese Cooking

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Morimoto: The New Art of Japanese Cooking Cover

 

 

Excerpt

Tuna Pizza with Anchovy Aioli
Makes 4 servings

Typical of Chef Morimoto's easy way of combining traditions, this Tuna Pizza is one of his most popular recipes. An instant pizza base is created from a grilled flour tortilla, then topped with tuna sashimi and a sprinkling of colorful vegetables and olives. A tangy Anchovy Aioli is used for garnish and extra eye appeal.

4 flour tortillas, about
7 inches (17 cm) in diameter
2 tablespoons extra virgin olive oil
1/2 cup barbecued eel sauce
(available in Asian specialty stores)
10 ounces (275 g) sushi-grade tuna, thinly sliced
2 fresh jalapeño peppers seeded and thinly sliced
1/2 cup thinly sliced red onion
1/2cup halved cherry tomatoes
1/3 cup pitted Kalamata olives
Anchovy Aioli
Baby cilantro or sprouts for garnish

1. Prepare a medium fire in a barbecue grill or set a cast-iron grill pan over medium heat. Brush each tortilla lightly on both sides with olive oil. Brush 2 tablespoons of the barbecued eel sauce over one side of each tortilla.
2. Grill, sauced side down, for 1 to 2 minutes, until lightly browned grill marks appear. Rotate 90° and grill for 1 to 2 minutes, until crisscross marks appear and the tortillas are fairly crisp. Turn the tortillas over and grill until the second side is crisp, 1 to 2 minutes (photo 01). Transfer to a wire rack to cool.
3. Arrange the tuna slices over the tortillas. Scatter the jalapeño peppers, red onion, cherry tomatoes, and olives over the tortilla. Drizzle the Anchovy Aioli decoratively over the pizza. Garnish with the cilantro or sprouts (photos 02–05).

Anchovy Aioli
Makes about 1 cup

2 egg yolks
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste
1/4 teaspoon soy sauce
1/4 cup extra virgin olive oil
1/2 cup vegetable oil
Salt and freshly ground black pepper

While this intensely flavored mayonnaise is used as a decorative sauce on the tuna pizza, it's an excellent accompaniment to steamed or grilled fish and makes a fabulous potato salad. Stored in a tightly covered container, the sauce will keep well in the refrigerator for up to 5 days. Note: the word aioli is used as a conceit here; there is no garlic in the recipe.

1. In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well.
2. With the machine on, very slowly add the olive oil and vegetable oil in a slow, thin stream, processing until the mayonnaise is emulsified and thick. Season with salt and pepper to taste.

Product Details

ISBN:
9780756631239
Subtitle:
The New Art of Japanese Cooking
Author:
Morimoto, Masaharu
Author:
DK Publishing
Author:
Dk Publishing
Publisher:
DK Publishing (Dorling Kindersley)
Subject:
Regional & Ethnic - Japanese
Subject:
Cookery, japanese
Subject:
Japanese
Copyright:
Publication Date:
September 2007
Binding:
Hardcover
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
272
Dimensions:
11.14x9.30x.99 in. 3.17 lbs.

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Related Subjects

» Cooking and Food » Baking » Professional Baking and Desserts
» Cooking and Food » General
» Cooking and Food » Professional and Quantity » General
» Cooking and Food » Regional and Ethnic » Japanese

Morimoto: The New Art of Japanese Cooking Used Hardcover
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$40.00 In Stock
Product details 272 pages DK Publishing (Dorling Kindersley) - English 9780756631239 Reviews:
"Staff Pick" by ,

Morimoto is a standout among today's food celebrities, and his new book of Japanese cooking — filled with delicious, approachable recipes — has universal appeal. With more Americans being turned on to Japanese cuisine as a new way to enjoy healthy food, this cookbook should be part of every cook's library.

"Synopsis" by , Masaharu Morimotos cooking has distinctive Japanese roots, yet its actually, as the chef calls it, global cooking for the 21st century. Characterized by beautiful color combinations and aromas, the dishes featured in this cookbook infuse multicultural influences such as traditional Chinese spices and simple Italian ingredients--presented in a refined French style.DK
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