Yields: 20 canapé-sized cones
It’s a nod to California—bright, raw, a little wild—but executed with control. Nothing on the plate is there by accident. Just like the knife, it’s about doing more with less, and making it count.
Ingredients
Tuna Tartare
• 4 oz sushi-grade ahi tuna, finely diced
• 1 tbsp pickled ginger, minced
• 1 tsp green onions, chopped
• 2 tbsp Spicy Chili Mayo (see below)
• 1 tbsp Wasabi Soy Sauce (see below)
Spicy Chili Mayo
• 1 cup Kewpie mayo
• 1/3 cup + 1/4 tbsp Sriracha
• 1/4 tsp toasted sesame oil
Wasabi Soy Sauce
• 1/3 cup wasabi paste
• 1 cup Japanese soy sauce
Sesame-Miso Cones
• 4 oz unsalted butter
• 1 cup corn syrup
• 2 tbsp white miso paste
• 1 tbsp toasted sesame oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour (sifted)
• 1 tbsp powdered ginger
• 1/2 cup mixed black + white sesame seeds
Cured Egg Yolk
• 2 egg yolks
• 1/2 cup kosher salt
• 1/2 cup sugar
Garnish
• Daikon sprouts (40 total)
• Bonito flakes, finely shredded
• Masago or tobiko
• Pickled ginger slices
• Optional: puffed quinoa, lime zest
Instructions
1. Cure the Egg Yolks
• Mix salt and sugar in a small container. Nestle yolks inside.
• Cover and refrigerate 3–4 hours. Rinse, pat dry, micro plane just before use.
2. Prepare Sauces
• Chili Mayo: Combine mayo, Sriracha, sesame oil. Refrigerate.
• Wasabi Soy: Loosen wasabi with splash of cold water, stir in soy sauce.
3. Mix Tartare
• Just before serving, combine diced tuna with ginger, scallions, chili mayo, and wasabi soy. Chill.
4. Bake Sesame-Miso Cones
• Preheat oven to 350°F. Line tray with silicone mat.
• Melt butter + corn syrup. Off heat, whisk in miso, sesame oil, salt, pepper.
• Sift in flour, stir in ginger and sesame seeds.
• Spoon 1 tbsp per cone, bake 10 min, rotate, bake 2 min more.
• Cool slightly, roll around cone shaper. Stand upright to crisp.
5. Assemble
• Place 2 daikon sprouts in each cone. Pipe or spoon in tuna mix.
• Garnish with bonito flakes, tobiko, pickled ginger, and shaved cured egg yolk. Serve immediately.