Spicy Tuna Sesame Miso Cones Recipe
These Spicy Tuna Sesame Miso Cones are an elegant and flavorful appetizer featuring crispy miso tuile cones filled with a spicy tuna tartare blend. The cones combine the rich umami of miso with toasted sesame seeds, while the tuna tartare is infused with a wasabi-soy sauce and spicy chili mayonnaise, garnished with daikon sprouts, massago roe, pickled ginger, and bonito flakes for a delightful umami and spice balance.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 15 mini cones 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Miso Tuile Cones
- 115 g unsalted butter
- 240 ml corn syrup
- 30 ml miso paste
- 1.25 ml salt
- 1.25 ml ground black pepper
- 15 ml toasted sesame oil
- 60 g all-purpose flour
- 15 ml powdered ginger
- 3.5 ml black sesame seeds
- 3.5 ml white sesame seeds
Tuna Tartare
- 115 g #1 sushi-grade tuna, diced
- 15 ml pickled ginger, finely diced
- 5 ml scallions, chopped
- 15 ml Soy Sauce-Wasabi Mixture
- 30 ml Spicy Chili Mayonnaise
Garnish
- Daikon sprouts
- Massago roe
- Pickled ginger, chopped
- Bonito flakes
Soy Sauce-Wasabi Mixture
- 80 ml wasabi paste
- 240 ml Japanese soy sauce
- Dash of water
Spicy Chili Mayonnaise
- 240 ml prepared mayonnaise
- 80 ml Sriracha
- 1.25 ml toasted sesame oil
Instructions
- Prepare the Miso Tuile Batter: Preheat the oven to 175°C. In a medium saucepan over low heat, melt the butter with corn syrup, ensuring the mixture does not boil. Remove from heat and whisk in the miso paste, salt, ground black pepper, and toasted sesame oil. Gradually sift in the all-purpose flour, stirring continuously until combined. Then evenly incorporate the powdered ginger, black sesame seeds, and white sesame seeds to form a smooth batter.
- Bake and Shape Tuile Cones: Spoon 15 ml portions of the batter onto a Silpat-lined baking sheet, spacing them well apart. Bake in the preheated oven for 10 minutes, then rotate the baking sheet and bake for an additional 2 minutes until the tuiles turn golden brown. Remove from the oven and while still hot, carefully lift each tuile and quickly shape it around a cone mold to form miniature cones. Let cool completely before filling.
- Make Soy Sauce-Wasabi Mixture: In a small bowl, mix wasabi paste with a splash of water until smooth. Blend this mixture with the Japanese soy sauce and stir or shake before each use to maintain uniformity.
- Prepare Spicy Chili Mayonnaise: Combine prepared mayonnaise, Sriracha, and toasted sesame oil in a bowl. Mix thoroughly until fully emulsified and homogeneous.
- Make Tuna Tartare: In a chilled bowl, combine the diced sushi-grade tuna with finely diced pickled ginger, chopped scallions, Soy Sauce-Wasabi Mixture, and Spicy Chili Mayonnaise. Gently mix everything until the tuna is thoroughly coated and evenly combined.
- Assemble the Cones: Place daikon sprouts stem side first into each cooled miso tuile cone. Spoon the spicy tuna tartare mixture into each cone. Garnish with additional chopped scallions, a small amount of massago roe, chopped pickled ginger, a drop of Soy Sauce-Wasabi Mixture, and a sprinkle of bonito flakes. Serve immediately for best freshness and flavor.
Notes
- Use sushi-grade tuna to ensure freshness and safety since this dish is served raw.
- Work quickly when shaping the tuile cones while they are still hot to prevent cracking.
- The Soy Sauce-Wasabi mixture can be prepared in advance but stir well before using.
- You can adjust the level of spiciness by controlling the amount of Sriracha in the chili mayo.
- Serve the cones immediately after assembly to maintain crispiness and freshness.
Keywords: spicy tuna cones, miso tuile cones, tuna tartare, Japanese appetizer, sushi-grade tuna, sesame miso cones, spicy tuna tartare, seafood appetizers
