
From Eight4Nine Restaurant in Greater Palm Springs.
Ingredients
1 lb fresh ahi tuna (find at local grocery store) 1 1⁄2 cup Kimchi (drained) 3 tbs sesame oil 1 tbs shallots (diced) 1 tbs scallions (diced) 1⁄2 tsp Kosher salt 1 avocado (diced) 1 Carrot (julienned) 1 Cucumber (julienned) 1 container Horse radish sprouts (or celery) Brown rice 1 cup Miso ginger sauce To assemble:- Dice tuna in small cubes (dice to liking).
- In a bowl, mix tuna, kimchi, sesame oil, shallots, scallions, salt, and avocado until tuna is well coated and set aside.
- In a plate of your liking, place carrots, cucumber and horseradish sprout and arrange as illustrated.
- Do the same with tuna.
- Place brown rice at the center of the plate and top with miso ginger sauce.
Kimchi
1 Napa Cabbage (chopped) 2 scallion stems (chopped) 1⁄2 cup sesame oil 4 cup rice vinegar 1⁄4 cup fresh ginger (minced) 1⁄4 cup Sesame seed 1⁄2 Sambal (add more if you like heat) To assemble:- Using gloves, combine; cabbage, green onions, sesame seeds and fresh ginger in a large bowl.
- Pour together; Rice vinegar, sesame oil, sambal into bowl, making sure that all dry ingredients are covered in liquid.
- Mix all ingredients together.
- Set at room temp for 24 hours to initiate the fermentation processes and store in refrigerator.
- Enjoy Kimchi in, soups, ahi poke, fried rice and so many more dishes!
- Miso Ginger Sauce