Name: Spicy Tuna Sesame Miso Cones Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Japanese
Ingredients: 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; 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; Daikon sprouts; Massago roe; Pickled ginger, chopped; Bonito flakes; 80 ml wasabi paste; 240 ml Japanese soy sauce; Dash of water; 240 ml prepared mayonnaise; 80 ml Sriracha; 1.25 ml toasted sesame oil

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Introduction

Spicy Tuna Sesame Miso Cones are a delightful fusion appetizer combining crisp miso-flavored tuile cones with vibrant tuna tartare. These bite-sized treats offer layers of texture and bold umami flavors, perfect for impressing guests or elevating a casual gathering.

The image shows three crispy, golden-brown triangular cups with a rough, bubbly texture, each holding bright red chunks of raw fish. The fish pieces are glossy and topped with small green leaves and tiny black and white sesame seeds. These cups are placed in a line on a white plate with a clean white marbled texture underneath, and the edges of the cups stand upright, holding the ingredients neatly inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (see below)
30 ml Spicy Chili Mayonnaise (see below)

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

Step 1: Preheat the oven to 175°C. In a medium saucepan over low heat, melt the butter with the corn syrup, making sure it does not boil. Remove from heat and whisk in the miso paste, salt, ground black pepper, and toasted sesame oil.
Step 2: Gradually sift in the all-purpose flour while stirring continuously. Then fold in the powdered ginger, black sesame seeds, and white sesame seeds evenly.
Step 3: Spoon 15 ml portions of the batter onto a Silpat-lined baking sheet, spacing them well apart to allow spreading.
Step 4: Bake in the preheated oven for 10 minutes. Rotate the baking sheet, then bake for an additional 2 minutes, until the tuiles turn golden.
Step 5: Remove from the oven and, while still hot, carefully lift each tuile and shape it quickly around a cone mold. Let the cones cool completely before filling.
Step 6: Prepare the Soy Sauce-Wasabi Mixture by mixing wasabi paste with a splash of water until smooth, then blend in the Japanese soy sauce. Stir or shake before using to keep ingredients uniform.
Step 7: Make the Spicy Chili Mayonnaise by combining the prepared mayonnaise, Sriracha, and toasted sesame oil in a bowl. Mix until smooth and well emulsified.
Step 8: In a chilled bowl, combine the diced tuna, finely diced pickled ginger, chopped scallions, Soy Sauce-Wasabi Mixture, and Spicy Chili Mayonnaise. Gently mix until the tuna is fully coated and the mixture is well combined.
Step 9: Place a few daikon sprouts, stem side first, inside each miso tuile cone. Spoon the tuna tartare mixture into the cones.
Step 10: 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 texture and flavor.

Tips & Variations

For a quicker alternative, serve the tuna tartare atop store-bought crackers and garnish similarly.
Use a cone mold or shape the tuiles around a small funnel to get uniform cones.
Ensure the tuna is of the highest sushi-grade quality for safety and best flavor.
Adjust the Sriracha amount in the mayonnaise to control the level of spiciness.

Storage

Miso tuile cones are best stored in an airtight container at room temperature for up to 2 days to maintain crispness. Tuna tartare should be kept refrigerated and consumed within 24 hours. Avoid filling the cones until just before serving to prevent sogginess. Leftover tartare can be gently reheated or eaten cold but is ideally enjoyed fresh.

How to Serve

The image shows four small, cone-shaped crispy shells coated with white and black sesame seeds, each filled with pieces of shiny, red raw fish. On top of the fish there are small green leaves, adding a fresh touch. The cones are placed in a neat row on a white plate with a soft texture that looks like aged wood. The contrast between the bright red of the fish, the golden-brown of the crispy shells, and the black and white sesame seeds makes the dish look rich and tasty. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cones in advance?

Yes, the miso tuile cones can be made up to two days ahead and stored in an airtight container at room temperature to keep them crisp. Fill them just before serving.

What can I substitute for wasabi paste in the Soy Sauce-Wasabi Mixture?

If you don’t have wasabi paste, horseradish mixed with a little mustard can work as a substitute, though the flavor will be slightly different. Adjust the amount to taste.