vintners inn
recipe

Tacoshimi

Serving Size: 12   

Measure       Ingredient                    Preparation Method

12 each   won-ton wrapper

 1 quart   vegetable oil

1/8 lb      ahi tuna                                cut in a julienne

              kosher salt                             to taste

              Hoisin Sour Cream Sauce         see recipe

              Taco Sashimi Cabbage slaw      see recipe

              Tomato, Cucumber &               see recipe

              Pickled Ginger Salsa

Heat the vegetable oil to 350 degrees, and deep fry the wonton wrapper into the shape of little taco shells

To layer the taco, start with the julienned ahi tuna, then sprinkled with a small amount of salt, and stripe with the hoisin sour cream sauce. Next, layer with the cabbage slaw and top with the tomato, cucumber & pickled ginger salsa, To finish again paint the top of the taco with an additional amount of the hoisin sour cream sauce 

               

Hoisin Sour Cream Sauce

Serving Size: 12

Measure       Ingredient                    Preparation Method

1 tablespoons        hoisin sauce

2 3/4 tablespoons  sour cream

Mix and refrigerate

Cabbage Slaw

Serving Size: 12   

 Measure       Ingredient                    Preparation Method

1/4 head        nappa cabbage                sliced very thinly

1/4 head        green cabbage                 sliced very thinly

1 package      dakon sprouts

1 tablespoon  green onion                     diced fine

                    Yuzu Citrus Dressing         see recipe

Toss with dressing, and serve

  

Yuzu Citrus Dressing

Serving Size: 12   

 Measure       Ingredient                    Preparation Method

1 tablespoon         lime juice

1 tablespoon         lemon juice

1 tablespoon         grapefruit juice

1 tablespoon         soy sauce

1 tablespoon         honey

1 tablespoon         hoisin sauce

2 teaspoons          minced ginger

3 tablespoons       canola oil

                           salt and pepper          to taste

Combine, season to taste

Tomato, Cucumber and Pickled Ginger Salsa

Serving Size: 12   

Measure       Ingredient                    Preparation Method

1 each           English cucumbers    peeled, seeded and diced

2 each           Roma tomatoes       seeded and diced

2 tablespoons  cilantro                  minced

1 tablespoon    picked ginger         fine diced

1 tablespoon    lime juice

1/2 teaspoon    chili powder            to taste

                       salt and pepper      to taste

Mix and combine


© 2008 John Ash & Co. Not for reproduction without permission.