Seafood Mookata with Thuna and Octopus

Name: Seafood Mookata with Thuna and Octopus
Prep time: 50 min
Total time: 1 h 20 min
Yield: 4 Portions
Ingredients: 200g Fresh tuna (sliced); 6 tbsp. Toasted sesame seeds; 1 bunch Cilantro; 1 Red chili; 200g Octopus (prepared and cut into rings); 2 tbsp. Olive oil; 1 tsp. Paprika; 1 tsp. Lemon juice; 1 Garlic (chopped); 1 Salt and pepper; 1l Vegetable broth; 2 tbsp. Miso paste (to taste); 2 tbsp. Lime juice; 2 Star anise; 1 sticks 1 cinnamon stick; 3 slices Ginger; 2 Red chili peppers (whole or halved, to taste); 100g Edible seaweed (e.g., wakame or nori); 200g Tofu (firm, cut into cubes); 1 Fennel (sliced thinly); 1 Asian radish (sliced thinly or cut into strips); 200g Shimeji mushrooms (cleaned); 200g Lotus root (sliced thinly)

1h 20m
- Préparer 50 min
- Repos 30 min

Recipe for Mookata

Ingrédients

4 Personnes

Marinade for Tuna:
200 g Fresh tuna (sliced)
6 tbsp. Toasted sesame seeds
1 bunch Cilantro
Sea salt
1 Red chili
Marinade for Octopus:
200 g Octopus (prepared and cut into rings)
2 tbsp. Olive oil
1 tsp. Paprika
1 tsp. Lemon juice
1 Garlic (chopped)
1 Salt and pepper
Broth for the Hotpot:
1 l Vegetable broth
2 tbsp. Miso paste (to taste)
2 tbsp. Lime juice
2 Star anise
1 sticks 1 cinnamon stick
3 slices Ginger
2 Red chili peppers (whole or halved, to taste)
Side Dishes:
100 g Edible seaweed (e.g., wakame or nori)
200 g Tofu (firm, cut into cubes)
1 Fennel (sliced thinly)
1 Asian radish (sliced thinly or cut into strips)
200 g Shimeji mushrooms (cleaned)
200 g Lotus root (sliced thinly)
As decoration:
Fresh cilantro
Lime wedges

Preparation

Étape 1

Marinate the Octopus: Mix all the ingredients together and marinate the octopus for at least 30 minutes. Prepare the Tuna: Remove the seeds from the chili and finely chop it together with the cilantro. Add the toasted sesame seeds and sea salt, and mix gently. Transfer to a deep plate. Coat the Tuna: Dredge the tuna in the mixture, ensuring it is fully coated. Prepare the Vegetables: Cut the vegetables (fennel, Asian radish, and shimeji mushrooms) into not-too-fine pieces. Prepare the Broth: Pour the vegetable broth into the Mookata hotpot and bring it to a boil. Add Miso Paste: Stir in the miso paste and mix well until dissolved. Add ginger, star anise, cinnamon stick, and chili peppers. Adjust with lime juice and let simmer.

Broth for the Hotpot:

l Vegetable broth

tbsp. Miso paste (to taste)

tbsp. Lime juice

Star anise

sticks 1 cinnamon stick

slices Ginger

Red chili peppers (whole or halved, to taste)

Étape 2

Heat the Grill Plate: If desired, add a little oil to the heated Mookata grill plate. Grill the Tuna and Octopus: Place the tuna and octopus on the grill surface and cook until done. Ensure the tuna remains slightly pink in the center. Cook the Vegetables and Seaweed: Add the edible seaweed, tofu, fennel, Asian radish, shimeji mushrooms, and lotus root to the broth to cook briefly. Enjoy: Grill the seafood while the vegetables cook in the broth. Garnish: Serve with fresh cilantro and lime wedges.

Side Dishes:

g Edible seaweed (e.g., wakame or nori)

g Tofu (firm, cut into cubes)

Fennel (sliced thinly)

Asian radish (sliced thinly or cut into strips)

g Shimeji mushrooms (cleaned)

g Lotus root (sliced thinly)

As decoration:

Fresh cilantro

Lime wedges

Seafood Mookata with Thuna and Octopus

Ingrédients

Preparation

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