Following on from my previous post, an index by ingredient to Damien Pignolet's "Salades", I have undertaken a similar exercise in relation to Tetsuya Wakada's "Testsuya".Two things surprised me about this book when I first decided I was going to spend a whole day preparing an 8-course degustation for 6 people, for a 30th birthday I was catering. First, although some of the ingredients took a little time to track down, that was largely because I had no idea where I was looking, but after spending an hour in the IGA in Chinatown, Sydney I had finally located where everything was. To my surprise, they are things that I have used again and again. Secondly, this is a surprisingly simple and practical set of recipes.
In any event, here is the index to the recipes, listed according to certain staple pantry ingredients.
Banyuls Vinegar
- Carpaccio of Snapper with Banyuls Dressing (page 22)
- Sashimi of Hamachi with Blood Orange and Ginger Vinaigrette (page 38)
- Tian of Marinated Scampi with Pawpaw, Cucumber and Tonburi (page 40)
- Tartare of Marinated Scampi with Tomato and Pepper Sorbet (page 46)
- Salad of Blood Orange, Beetroot and Rhubarb (page 68)
- Roasted Scampi Seasoned with Tea and Scampi Oil (page 98)
- Warm Salad of Veal Sweetbreads with King Prawns (page 102)
Konbu
- Confit of Petuna Ocean Trout with Fennel Salad (page 56)
- Roasted Quail Breast with Gobo and Black Truffle (page 126)
- Venison with Roasted Eschallots and Morels (page 140)
- Braised Oxtail with Sea Cucumber and Vegetables (page 146)
- Braised Pig's Cheek with Gobo (page 150)
- Double-Cooked Deboned Spatchcock with Bread Sauce (page 152)
Mirin
- Cold Soup of Potato and Leek with Jellied Eggplant (page 14)
- Marinated Whiting with Umeboshi (page 26)
- Marinated Trevally with Preserved Lemon (page 34)
- Seared Tuna with Apple and Olive (page 36)
- Salad of Sea Scallops with Asparagus and Beans (page 42)
- Cuttlefish Noodles with Quail Egg (page 50)
- Tartare of Tuna with Goat's Cheese (page 52)
- Salad of Tataki Bonito with Garlic Chips and Shiso (page 60)
- Tataki of Ostrich with Truffled Peaches (page 66)
- Seasonal Garden Greens with Soy and Balsamic Vinaigrette (page 70)
- Angelhair Pasta with Scampi and Scampi Oil (page 74)
- Angelhair Pasta with Asparagus and Truffle Oil (page 78)
- Linguine with a Ragout of Oriental Mushrooms (page 80)
- Sauteed Cuttlefish with Soba (page 88)
- Steamed Abalone with Witlof and Peaches (page 92)
- Steamed Snapper with Celeriac Mousse (page 96)
- Roasted Lobster with Braised Oxtail (page 108)
- Roasted Duck Breast with Confit Potato and Duck Jus (page 112)
- Grilled Breast of Duck with Apple and Ginger Dipping Sauce (page 116)
- Duck Terrine (page 118)
- Roasted Squab with Buckwheat, Shimeji and Shiitake (page 120)
- Seared Swordfish with Artichoke and Olive (page 124)
- Roasted Quail Breast with Gobo and Black Truffle (page 126)
- Quail Legs with Ginger and Five-Spice Powder (page 128)
- Slow-Roasted Rack of Lamb with Miso and Blue Cheese (page 130)
- Venison with Roasted Eschallots and Morels (page 140)
- Sushi of Seared Veal with Soy and Mirin Glaze (page 156)
Rice Wine Vinegar
- Tasmanian Pacific Oysters with Rice Wine Vinaigrette (page 20)
- Carpaccio of Snapper with Banyuls Dressing (page 22)
- Lobster Ravioli with Tomato and Basil Vinaigrette (page 72)
- Slow-Roasted Rouget with Buckwheat Vinaigrette (page 100)
- Grilled Breast of Duck with Apple and Ginger Dipping Sauce (page 116)
Scampi Oil
- Angelhair Pasta with Scampi and Scampi Oil (page 74)
- Roasted Scampi Seasoned with Tea and Scampi Oil (page 98)
Wakame
- Marinated Whiting with Umeboshi (page 26)
- Lobster Ravioli with Tomato and Basil Vinaigrette (page 72)
- Steamed Snapper with Celeriac Mousse (page 96)
- Roasted Scampi Seasoned with Tea and Scampi Oil (page 98)
- Warm Salad of Veal Sweetbreads with King Prawns (page 102)
- Roasted Barramundi with Bitter Greens and Truffled Peaches (page 106)
- Roasted Lobster with Braised Oxtail (page 108)
- Seared Swordfish with Artichoke and Olive (page 124)
- Grilled Fillet of Veal with Wasabi and Sea Urchin Butter (page 136)
Walnut Oil
- Tartare of Marinated Scampi with Tomato and Pepper Sorbet (page 46)
- Tartare of Marinated Scampi with Tomato and Pepper Sorbet (page 46)
- Salad of Blood Orange, Beetroot and Rhubarb (page 68)
- Warm Salad of Veal Sweetbreads with King Prawns (page 102)
White Sesame Oil
- Carpaccio of Snapper with Banyuls Dressing (page 22)
- Seared Tuna with Apple and Olive (page 36)
- Steamed Abalone with Witlof and Peaches (page 92)
- Sushi of Seared Veal with Soy and Mirin Glaze (page 156)
