MAKE THE JALAPENO AND SU-MISO SAUCE:
Cut the jalapeño into thin rounds and chop these coarsely. Put the chopped jalapeño and Mustard Vinegar Miso Sauce in a mixing bowl, mix lightly, and then blend into a smooth sauce in a food processor.
Sear the surface of the toro fillet briefly in a dry frying pan and cut into fairly thick slices. Spread a small amount of grated garlic on the cut surfaces of the slices.
Line a serving dish with about 2 tablespoons of the Jalapeño and Su-miso Sauce, and arrange the toro slices on top. Place on
A fillet of toro taken from between the very fatty part and the medium fatty part of the tuna gives a balance of flavor in this dish.
FOR THE MUSTARD VINEGAR MISO SAUCE:
In a small bowl, mix the mustard with the hot water until well blended. Cover with plastic wrap to allow the mustard piquancy to develop.
Mix the Nobu-Style Saikyo Miso and rice vinegar in a separate bowl. Add the dissolved mustard and blend.
FOR THE NOBU-STYLE SAIKYO SWEET MISSO:
Put the sake and mirin in a pan and heat. Bring to a boil and allow the alcohol to evaporate of.
Over medium heat, add the white miso paste, a little at a time. Blend in with a wooden spatula.
When you have added all the white miso paste and the mixture is smooth, turn the heat up to high, and add the sugar in tow of three lots. Make sure it does not burn.
Stir the mixture until the sugar has completely dissolved. Remove from the heat and leave to cool to room temperature.
Recipe reprinted by permission of Clarkson Potter. All rights reserved.