Click here to download the catalog as a PDF file. To view this site you need Adobe Flash Player and your browser must allow javaScripts. Go here to get the latest Flash Player. credit: CMHarrington THEY KEY TO THIS DISH IS IN THE TIMING. Measure and prepare all ingredients and set before you “mise en place” to keep things moving along. There are three parts to assemble — the Dashi broth, the soba noodles and the seared tuna. #1 BROTH (Dashi, or Japanese Fish Broth) • 1 cup of water • 3 - 4 pieces of Dashi Kombu (kelp) used only for flavor and then removed • 1/2 cup Bonito flakes • 1 cup of sake > Dashi is a broth and a staple used in many Japanese dishes. To make the broth, mix together the water, kombu and bonito flakes in a medium pot. > Bring broth to a boil over medium heat and cook until the volume is reduced in half. After 10-15 minutes, remove from heat. Avoid boiling with kelp, and don’t let the bonito flakes steep for too long – both could result in bitterness. > Strain the broth through a sieve to remove food parts, discard. > Place liquid back in pot. While still warm, add sake. Keep broth warm over super low heat. Next, prepare the noodles. #3 • • • • • SEARED TUNA & SOBA PREPARE THE TUNA 1 lb sushi grade Ahi Tuna (I get mine at Wild Edibles) Chinese 5 Spice Chili Powder Salt and Pepper Micro-greens/sprouts for taste and garnish #2 SOBA NOODLES • 1 package of soba noodles I prefer wild yam or lotus root for the added flavor they impart > Cook as directed, be sure not to over-cook > Make a Rub by mixing together a pinch or two of Chinese 5 Spice, Chili powder, black pepper, a bit of salt. Prepare enough to coat the piece of fish on each side. Rub olive oil over entire tuna and coat all sides of the tuna with the rub. > Place cast iron skillet over high heat. Do not put anything in the skillet; just get it nice and hot. Tip: You can buy the Bonito flakes and sea kelp in gourmet markets, Asian markets/ grocery stores or online. > Turn down the heat to medium and place fish in skillet. > Cook fish 2-4 minutes on all sides. When cooked to your liking, remove from skillet and place on cutting board. With a very sharp carving knife cut the fish across the grain in thin slices - the thinner the better. > Plating the dish: This works best in a dish that has a little depth (see photo). Place noodles in the center of the dish; go for the sculptural effect you often find in restaurants by placing the noodles in the dish with some height. Ladle about 1/2 cup of the broth over the noodles. The idea is not to completely cover the noodles in broth, so measure the broth based on the serving dish you are using. Place thinly sliced tuna over the noodles and garnish with micro greens (bean sprouts). Enjoy the exotic vibes in this sexy compilation that provides plenty of grooves for the globally-minded listener. An installment in Putumayo's Lounge series, ASIAN LOUNGE fuses DJ and club music with traditional instrumentation from different parts of Asia. Pour two cups of sake and Bonsai! 31