The fourth grocery store where I made contact had the shelled edamame. Thank you Sprouts. And the third had ahi tuna. Thank you Trader Joe's.
Once finally home, I began to assemble what I would like to call the ETT -- Edamame Taco Tostada.
This dish called for a ton of ingredients:
Sashimi-grade tuna -- fresh, not frozen
Wasabi (powdered is fine)
Chinese Five Spices
I added them to a pot of water with the ponzu and the rice vinegar and brought this to a boil for about eight minutes. I wanted them to hold their shape but to be soft all the same. I did not want to mash them. Instead, I wanted you to be able to see them when I mixed them with the avocado.
The tuna required very little work.
In a small bowl, I mixed wasabi powder, two types of sesame seeds and a tiny bit of the Chinese Five Spice along with some salt. I also let the tuna steaks rest in a little bit of ponzu for added flavor.
Beautiful steaks! I rarely cook ahi tuna. But when I do, I pay close attention and give great care -- laregly because this tuna is quite expensive. It's a robust cut, though, which means you have to work at it to turn it into a disaster.
Thankfully, the method worked: a short time seated in the ponzu, then rolled in the sesame seeds with the spice mixture, then into the skillet for a swift sear on all sides.
The base for the edamame mixture consisted of avocado, fresh ginger, chives and a bit of horseradish with a few sprinkles of the ponzu. I mashed the avocado and simply stirred in the edamame.
With the tiered fried wontons, which I cut into a circle and used the outlying square after having been washed with an egg, the plating was gorgeous. And the flavors melded together in such a lovely way.