Sushi Rice with Miso-Caramel Glazed Salmon
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The tastiest rice is seasoned sushi rice. It has vinegar, salt, and sugar added to develop a wide range of flavors, making it a dynamic counterpart to simple fish for a hassle-free weeknight dinner.
- 1 cup short-grain sushi rice
- 1 tsp. kosher salt, plus more
- 2 Tbsp. unseasoned rice vinegar
Salmon and Assembly
- 2 Tbsp. red or white miso
- 2 Tbsp. tamari or soy sauce
- 2 Tbsp. unseasoned rice vinegar
- ¼ tsp. crushed red pepper flakes, plus more for serving
- 1 Tbsp. extra-virgin olive oil
- 2 5–6-oz. boneless salmon fillets
- 1 Tbsp. toasted sesame seeds
- Lime wedges (for serving)
Rinse rice several times with cold water in a colander until water runs clear. Drain well. Transfer to a small saucepan. Add a pinch of salt and 1¼ cups cold water. Bring to a boil over medium-high heat. Stir rice once, cover, and reduce heat to low. Cook until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, covered, 10 minutes.
Whisk vinegar, sugar, and remaining 1 tsp. salt in a small bowl until sugar dissolves. Stir into rice and let sit (covered so it stays warm) until ready to use.
Salmon and Assembly
Whisk maple syrup, miso, tamari, vinegar, and ¼ tsp. red pepper flakes in a small bowl to combine.
Heat oil in a medium nonstick skillet over medium. Season salmon with salt and place in skillet skin side down. Cook, shaking pan occasionally to redistribute oil in skillet, until skin is very crisp and deep golden brown, 7–9 minutes. Turn salmon and continue to cook just until very lightly browned on the flesh side (by this point it should be nearly cooked through), about 2 minutes longer. Using a spatula to hold fish from tumbling out of skillet (or just transfer salmon to a plate while you do this), pour off fat from skillet. (Return fish to skillet if needed before proceeding.) Reduce heat to low and add glaze; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute longer.
Serve salmon on top of rice. Drizzle with any leftover glaze. Top with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges alongside for squeezing over.
How To Cook Sushi Rice
Rice can be a little confusing. It’s a starch-heavy food, which can lead to some texture trickiness—too dry or too sticky and you’re not going to be loving it. Sushi rice is a short grain rice, which is even starchier than a long-grain rice (those run on the fluffy side in general). Making sushi rice requires us to hit the perfect note of both sticky and fluffy. That’s why we’re going to take you through it step-by-step—so you can ensure your sushi rice is perfectly cooked and pillowy soft.
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Make Perfectly Seasoned Sushi Rice and Eat It With Everything
I don’t order take-out sushi for the fish. Unless I&aposm spending a lot of money to eat at a phenomenal sushi restaurant, I eat it for the rice, which is perfectly seasoned with a mixture of salt, sugar, and rice vinegar. Silver Rice, a casual sushi spot in Brooklyn, gets me: They offer the revelatory option of ordering your sushi rolls in bowl form, similar to poke, which gets me my ideal ratio of rice-to-everything-else.
Seasoned rice is like rice in technicolor: Rather that being a vessel for other ingredients and toppings, it has a flavor profile all its own. In fact, once you have a foundation of seasoned, clingy-yet-distinct rice, you can be pretty arbitrary about what goes on top. Suddenly a sliced avocado and a sprinkle of furikake or a couple of hard-boiled eggs feel like a full meal because that rice is just so satisfying. But because nobody is that fired up to look at a photo of a bowl of rice (well, I would be), I made a recipe for an easy glazed salmon to go on top. (But if you just make the rice I will of course understand.)
There are a few things to note about the rice. 1) Rinse and drain the rice several times to remove excess starch that might prevent the grains from staying distinct once cooked 2) Follow these measurements exactly, as the 1 ¼ cups of water we call for takes into account the water that will still be clinging to the grains of rice after rinsing and draining it 3) Let the rice rest for 10 minutes before fluffing and seasoning it! This completes the cooking process by allowing the water to redistribute inside the pot which creates more uniformly cooked rice 4) Every sushi restaurant seasons their rice slightly differently so feel free to tweak the proportions of your seasoned vinegar.
The miso caramel-glazed salmon is a simple yet awesome update on teriyaki, made with equal parts maple syrup, miso, tamari, and rice vinegar. It is frankly one of my favorite recipes I&aposve developed all year. or maybe ever. It’s delicious, but it could never compete with that rice.
How to make salmon and cream cheese sushi
She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. If you're using sushi rice, do you need rice wine? By using our site, you agree to our. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. This image may not be used by other entities without the express written consent of wikiHow, Inc.
u00a9 2021 wikiHow, Inc. All rights reserved. Just go with a size that works for you. How to Cook Vegetables Without Losing Vitamins. Smoked Salmon Pinwheels. Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. This image is not licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Place in the refrigerator while preparing the cream cheese. Smoked Salmon and Cream Cheese Stuffed Pepperoncini, Smoked Salmon Tartines with Fresh Herbs, Radishes, and Wasabi Spread, 10 Yummy Bite Sized Appetizers You Need To Have At Your Next Party – Cosmia Magazine, Smoked Salmon Cucumber Bites-The Prize of Cooking, 2 English Cucumbers, peeled and cut into 1" rounds, 1 pound smoked salmon, cut into bite sized pieces, (1) 8 ounce package cream cheese, softened, 1 tablespoon Horseradish (more or less to taste). This image is not licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Sushi rice is just glutinous short-grained white rice. Look for the sugar and salt to dissolve completely before you remove the mixture from the stovetop. Sushi Rice with Miso-Caramel Glazed Salmon. unlocking this staff-researched answer. This step is more or less optional, but it can be helpful if you're working with multiple ingredients or especially small pieces. There are 19 references cited in this article, which can be found at the bottom of the page. Online ordering menu for Mint Sushi. Smoked Salmon (or any seafood) The Execution. For a Philadelphia roll, fill the sushi with strips of smoked salmon, red onion, cucumber and cream cheese. Shrimp tempura rolls are one of my favorites, or you could do a California roll or a veggie roll. To learn more about different toppings you can try, scroll down! Be careful not to use more than the recommended amount of vinegar. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Did you know you can read answers researched by wikiHow Staff? I love a good pasta recipe, but cooking it with cream and cheese can make the dish feel quite heavy. All tip submissions are carefully reviewed before being published. For the full sushi bar experience, plate your roll with a dollop of wasabi, a few slices of pickled ginger, and a dish of. <"smallUrl":"https://www.wikihow.com/images/thumb/d/d0/Make-a-Sushi-Roll-Step-1-Version-2.jpg/v4-460px-Make-a-Sushi-Roll-Step-1-Version-2.jpg","bigUrl":"/images/thumb/d/d0/Make-a-Sushi-Roll-Step-1-Version-2.jpg/aid190322-v4-728px-Make-a-Sushi-Roll-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"
u00a9 2021 wikiHow, Inc. All rights reserved. This image is not licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. This article was co-authored by Vanna Tran, a trusted member of wikiHow's community. If I want to use carrots for part of the filling I suspect lightly steaming and cooling them is correct. In this case, 81% of readers who voted found the article helpful, earning it our reader-approved status. Bulky pieces of fish or veggies will make it harder to close your roll. Pasta with salmon really is a match made in heaven isn't it. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. This image is not licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. This will make sushi roll more tasty and presentable than the picture show. Next Up Try This at Home: How to Make Chiles Rellenos 14 Photos This version is a made a little lighter with the addition of spiralized courgette (zucchini), little chunks of sugar snap peas and a good sprinkling of lemon zest. Food Drink . You can check your local supermarket, as they usually have several varieties available. Ocean Roll Salmon, Tai, Butterfish And Tociko With Spicy Sauce $9.00. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. The tuna used for spicy tuna rolls, for example, is typically diced into tiny cubes and combined with spicy mayo or other condiments. Place cream cheese, dill, horseradish, and cream in a large bowl. 4 pcs SUSHI + SASHIMI COMBINATION - 1 California roll, an assortment of tuna, white tuna, salmon, yellowtail, red snapper + shrimp sushi + tuna, . FRIED PHILLY ROLL - Salmon, cream cheese + avocado, tempura-fried + topped with eel sauce PHILLY ROLL - Salmon, cream cheese + avocado ", Unlock staff-researched answers by supporting wikiHow, https://www.thrillist.com/eat/nation/best-types-of-sushi-fish#, https://www.fifteenspatulas.com/how-to-make-sushi-rice-in-a-rice-cooker/, https://www.allrecipes.com/recipe/99211/perfect-sushi-rice/, https://makemysushi.com/Recipes/how-to-make-sushi-rice, https://www.justonecookbook.com/spicy-tuna/, http://dish.allrecipes.com/how-to-make-sushi-rolls/, https://minimalistbaker.com/how-to-make-sushi-without-a-mat/, http://secretsofsushi.com/how-to-roll-sushi, https://www.foodandwine.com/slideshows/how-to-make-sushi#8, https://spoonuniversity.com/lifestyle/11-best-classic-sushi-rolls-ranked, https://www.knifeplanet.net/best-sushi-knife/, http://www.celebrationgeneration.com/blog/2017/04/07/3-sushi-sauce-recipes-dynamite-eel-and-mango/, Please consider supporting our work with a contribution to wikiHow. 9. This article has been viewed 263,243 times. This luxurious salmon terrine recipe from Bryan Webb showcases two completely different styles of smoked salmon – the thin, jewel-coloured slices of cold-smoked salmon with which we’re all familiar, and the meatier hot-smoked salmon which has chunky pale pink coloured flesh and a burnished exterior. Lay the cucumber strips beside it. 08 Easiest Way to Make Tex-Mex Chicken Burritos Yummy. The result is a full-flavored sushi with a hint of sea and soy. Obviously when we think of cream cheese, we think of Philadelphia Cream Cheese and that’s where the name came … With tender and salty smoked salmon, crunchy cucumber, creamy avocado, and tangy cream cheese, this recipe comes together quickly and is loaded with flavor. Sprinkle the remaining salt mixture and dill over the top. Make sure your mat is positioned so that the bamboo slats are lying horizontal to you. Ronnie 2, located off of Muldoon Road offers Alaska Sushi connoisseurs a tranquil atmosphere and modern dining experience. This image is not licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Directions for a Perfect Tri-Tip . wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Canadian Living’s best recipes, tested till perfect. Your email address will not be published. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. How to Bake Sugar Free Cheese Cake . Using a food processor, rice … Sake infused steamed monkfish liver, very mild flavored with a unique, cheese-like texture, served with ponzu dipping sauce Sake Korokke (鮭コロッケ) Two large pieces Scottish Salmon croquettes made with caramelized onion and garlic, panko breaded and deep dried DESSERT: Matcha Mousse Entremet (抹茶ケーキ) *D Shrimp Tempura Roll8.25. Fried shirmp, cucumber, avocado & lettuce with … If you don't own a sushi rolling mat, a kitchen towel topped with a sheet of plastic wrap can serve as a useful substitute. References It usually has salmon, cream cheese, and cucumber, though it might come with other ingredients like avocado, onion, and sesame seed. Delicious Tex-Mex Chicken Burritos Recipe Tex-Mex Chicken Burritos DIY. "I had to do an explanation report for an English assignment. Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste), then top each slice with a bite sized piece of smoked salmon. Smear some cream cheese on the Nori sheet 1/3 up from the bottom side. Step 5: Flip over the Nori sheet to have the sushi rice down and the Nori sheet facing upwards. Step 6: Take thin slices of smoked salmon, roll them, and place on cream cheese. Aside from the modern décor, customers will find a new menu complete with their favorite Ronnie Sushi … ", "Very good, easily explained with the right pictures. This image may not be used by other entities without the express written consent of wikiHow, Inc.
u00a9 2021 wikiHow, Inc. All rights reserved. One of our favorites is a Philly roll, with smoked salmon, cream cheese, avocado, and cucumber. A few other smoked salmon, it’s a must when I set up a Bagel Bar for brunch, and in recipes like this Breakfast Omelet with Lox, and Avocado Egg Salad Toast with Lox.. How … This image is not licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Peel cucumbers and slice them into 1" circles. All tasted fresh and were very … Vanna Tran is a home cook who started cooking with her mother at a very young age. Bring the rice and water to a boil in a saucepan over high heat. wikiHow marks an article as reader-approved once it receives enough positive feedback. We've been helping billions of people around the world continue to learn, adapt, grow, and thrive for over a decade. Best of all, this salmon terrine … Vanna Tran is a home cook who started cooking with her mother at a very young age. Chiefs Roll--prepared with grilled steak, cream cheese… I was thinking of making a sushi roll with salmon sashimi and mango pieces. This article has been viewed 263,243 times. Rewet your fingers as often as needed to keep the rice from sticking to them. Beat until well combined (a handheld mixer really helps here.) Scallop Paradise Tempura scallops on rice w/ spicy mayo, teriyaki, mustard sauce, green onions & 3 kinds of tobiko. I'm thinking about going into the culinary field. Fukumoto is an izakaya, a Japanese restaurant specializing in yakitori (skewers grilled over Japanese charcoal), sushi/sashimi, and classic Japanese comfort food. Pan frying the salmon Finally, roll the sushi up from the bottom using your mat as a guide and cut the roll into 1–2 in (2.5–5.1 cm) pieces using a sharp knife with a wet blade. This image is not licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. With the right grilling technique, you can serve a tri-tip . Food Drink . Fresh, generous cuts of yellow-fin tuna, Atlantic salmon, red snapper, and white tuna with succulent crab meat, smoked eel, and cream cheese, lightly fried with spicy mayo and eel sauce. The addition of the seasoning mixture will both flavor your rice and give it the perfect sticky texture for rolling. Place cream cheese, dill, horseradish, and cream in a large bowl. We are pleased to announce that our full original menu … After your first few attempts, you'll start to get a sense of how much rice to use. This image is not licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Don't forget to wash your hands thoroughly with soap and water before you begin, since they'll be coming into direct contact with your food. % of people told us that this article helped them. In Brazil, uramaki and other sushi pieces include cream-cheese in their recipe. Mint Sushi offers a refreshing new and modern option for your sushi and hibachi cravings. This image is not licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Sushi-grade fish is far fresher and of a higher grade than a regular old cut of salmon from the grocery store. It's really up to you. Is that so or is raw better? In Japan, sushi is often enjoyed as a finger food. Be careful not to spread the rice too thick, as this will make it difficult to roll the sushi, and could even cause the nori to break. Maki Sake Monday. Food Drink. There are many ways to make sushi. Can ordinary rice be used for making sushi? It's opening day and they did not disappoint! Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste), then top each slice with a bite sized piece of smoked salmon. This image may not be used by other entities without the express written consent of wikiHow, Inc.
u00a9 2021 wikiHow, Inc. All rights reserved. Food Drink. Delicious Tuna Mac-and-Cheese Recipes Tuna Mac-and-Cheese for Mom. Philadelphia (Philly) Sushi Roll. These keto smoked salmon sushi rolls are the perfect way to fix that sushi craving on a low carb diet! Then, use your finger to make a shallow depression in the center of the rice and add your filling ingredients. Place in the refrigerator while preparing the cream cheese. Main Ingredients: Salmon, Avocado, Asparagus, Cream cheese. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. If you do not have access to specialty stores, you can check online retailers and have the products shipped to you. Great job! Last Updated: January 26, 2021 16 oz. Cooking 1 cup (190 g) of rice will give you enough for 1-3 rolls. ", "Step number 5 I'm not too sure about, but the rest explains OK.", "Awesome! Can I add different ingredients to a sushi roll? Smoked salmon, cream cheese & avocado *Spicy Tuna Roll6.75 *Spicy Salmon Roll6.75 *Spicy Yellowtail Roll6.75 *Spicy White Tuna Roll7.25. Phoenix Roll Succulent crab meat with tempura shrimp, surrounded by tempura flakes with spicy mayo. Read More The consumption of raw seafood has been linked to certain foodborne illnesses. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. This image may not be used by other entities without the express written consent of wikiHow, Inc.
u00a9 2021 wikiHow, Inc. All rights reserved. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Delivery & Pickup Options - 560 reviews of Crazy Rock'N Sushi "We have wanted to try this place since they first moved in. 5 Cover and press the salmon: Cover the whole dish with plastic … You can also use sesame seeds, wasabi, imitation crab, and spicy mayo to give your sushi even more flavor. This image may not be used by other entities without the express written consent of wikiHow, Inc.
u00a9 2021 wikiHow, Inc. All rights reserved. Thanks to all authors for creating a page that has been read 263,243 times. The Philly roll is a popular kind of sushi that you will find on many menus around the country. Ronnie 2 has provided Anchorage Alaska with the finest Sushi, Modern Japanese, and Fusion Cuisine for many years. By the way, you should mention where to get the sauce and bamboo. Although there is no alcohol-free rice wine, you can use vinegar as a substitute. To make a sushi roll, start by preparing 1 cup (190 g) of sushi rice and cutting 2 ounces (57 g) of filling ingredients, such as veggies and fresh fish, into thin slivers. You can find nori, along with the other ingredients you need to make homemade sushi, at any major supermarket or Asian grocery store. Arrange on a platter as desired. Baked Salmon with Creamy Orzo A multilayered masterpiece in a cast-iron skillet, this one-pan meal calls for simmering creamy bacon orzo on the stove-top, then nestling lemon-coriander salmon fillets on top and baking in the oven. Love sushi and always wanted to know how to make it! Sushi & Chef’s Menu. This image may not be used by other entities without the express written consent of wikiHow, Inc.
u00a9 2021 wikiHow, Inc. All rights reserved. Please consider supporting our work with a contribution to wikiHow. The rice wine makes the rice sticky. A classic California roll, for example, contains. Philly maki, sometimes called a Philadelphia sushi roll, is a mash-up of East Meets West ingredients: smoked salmon, cream cheese (Philadelphia-brand cream cheese, of course) and cucumber, all wrapped in nori sheets and seasoned sushi rice. To learn more about different toppings you can try, scroll down! In: smoked salmon, cream cheese & avocado / Top: crab mix, scallop, green onion & masago, 3 sauces $ 14.25 $ 14.75 Cream Cheese, softened 1-2 tbsp. Smoked Salmon, Cucumber and Cream Cheese $8.50. This image may not be used by other entities without the express written consent of wikiHow, Inc.
u00a9 2021 wikiHow, Inc. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc.
- 2 (1 1/2-pound) salmon fillets, skin removed
- 1 cup miso paste
- ¼ cup sake
- ½ cup brown sugar
- 2 tablespoons sesame seeds
- 1 teaspoon sesame oil
- ¼ cup water
- ½ cup prepared soy-ginger salad dressing
- 3 tablespoons seasoned rice vinegar
Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.
Philly&rsquos Michael Schulson adds a contemporary spin to Japanese cuisine through a menu of pastrami bao buns, spicy tuna rice crackers, edamame dumplings with truffle and black cod fried rice with miso caramel. Or try the ten-plate chef&rsquos tasting with dessert. Either way, we&rsquore pretty sure it&rsquos gonna be delish.
3555 S. Ocean Dr., Hollywood 954-602-8755 or monkitail.com
The high-end tasting menu at this exclusive Brickell Key spot will set you back $220 per person, minimum. The tiny restaurant holds only eight diners at a time and offers two seatings per night. Each meal starts with the most decadent bento box you&rsquove ever seen, followed by a never-ending procession of traditional nigiri.
There are a few things you need to know about this popular spot: It’s located inside a casino and it has a ginormous menu that includes Wagyu tacos. Oh, and it has some of the most unique Japanese-inspired desserts you’ll ever taste: sesame panna cotta, Japanese doughnuts with matcha anglaise and black sesame mochi with dulce miso. Um, we’ll take all three.
Creativity Continues at the Retooled Tobiuo Sushi & Bar
The nigiri is as special as ever at Tobiuo Sushi & Bar.
The departure of a high-profile chef can leave even the most renowned kitchens without a clear direction or focus—often an omen of impending doom. This is especially true of chef-owners, who weave their individual style and personality into their establishments. When partner and executive chef Mike Lim left Tobiuo Sushi Bar last fall to open Kanau Sushi inside the Loop, regulars of the celebrated Katy sushi restaurant could have feared as much. Then came Sherman Yeung.
Tobiuo’s new owner since Lim’s departure, Yeung is an Uchi Houston alum who also cut his teeth at the well-loved Memorial gastro-pub Izakaya Wa. Part of his plan for the high-end sushi concept has been to keep its distinct identity and culinary aesthetic. The mostly retooled menu retains some of its staples, like oysters two ways—raw East Coast oysters with Japanese tabasco and cucumber champagne—but inspired and technically complex new dishes suggest Tobiuo remains in qualified hands with Yeung behind the counter.
We headed over to Tobiuo to try the new menu. Our experience began with a simple but addictive small plate of Brussels sprouts, cooked in a sweet ginger soy reduction and lightly seasoned with furikake. Next, a creative cold dish coined sake chicharron, a crudo of pink peppercorn salmon plus golden kiwi, smoked ponzu, and bits of dehydrated and lightly torched salmon skin, mirroring the mouth feel and flavor of pork chicharron. A heavier dish of Tako Verde, char-grilled Spanish octopus served with fried fingerling potatoes over a bed of earthy salsa puree, followed.
Naturally, Yeung and company have kept sushi the focus of Tobiuo’s menu. An order of four hand-pressed and beautifully plated nigiri were a display of incredible creativity. While the chūtoro (medium fatty tuna), kinmedai (goldeneye snapper) and shima-aji (striped jack mackerel) were predictably delightful, it was the ora king (New Zealand salmon) glazed in a maple-soy reduction that made the most lasting impression.
The new menu features two distinct beef dishes, each representing contrasting approaches to Japanese cuisine. The first, a 72-hour sous vide short rib, is a refined and highly technical expression, served with mashed avocado over a sweet and mildly citric yuzu gastrique. The second, gyu nabe, is a hot bowl of crispy rice, thinly sliced barbecue-style ribeye, maitake mushrooms, egg yolk, and garlic tentsuyu sauce. The steaming bowl of Japanese comfort food is mixed tableside, emanating pure umami joy.
Dessert has likewise been revitalized under Yeung’s leadership. Our evening concluded with a café su da brownie, a devilish Valrhona chocolate brownie drizzled in miso caramel, served with brûléed banana, Café du Monde coffee mousse and a small scoop of vanilla ice-cream.
In a way, the new Tobiuo offers more of the same. That is, the sushi bar remains a tour de force of worldly flavor and highly creative Euro-inspired-Japanese cuisine. In the development of his adventurous sushi program, Yeung blends an izakaya background with the fine dining chops so many former Uchi chefs have carried into future projects.
The origin of the miso of Japan is not completely clear.
- and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period (14,000–300 BC)).  These are called jōmon miso and are similar to the early fish- and soy-based sauces produced throughout East Asia.
- This miso predecessor originated in China during the third century BC or earlier. Hishio ( 醤 ) and other fermented soy-based foods likely were introduced to Japan at the same time as Buddhism in the sixth century AD.  This fermented food was called shi. The beginning of the current origin of miso is Mishio ( 未醤 ) (Meaning of Hishio with beans still remaining) in the Nara period (710–794).
- According to linguistic evidence, the word for miso was transmitted to Japanese from Korean,  [unreliable source?] potentially implying continental origins.
In the Kamakura period (1185–1333), a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh vegetable. Until the Muromachi period (1337 to 1573), miso was made without grinding the soybeans, somewhat like nattō. In the Muromachi era, Buddhist monks discovered that soybeans could be ground into a paste, spawning new cooking methods using miso to flavor other foods. In medieval times, the word temaemiso, meaning home-made miso, appeared. Miso production is a relatively simple process, so home-made versions spread throughout Japan. Miso was used as military provisions during the Sengoku period, and making miso was an important economic activity for daimyōs of that era.
During the Edo period (1603–1868), miso was also called hishio (醤) and kuki (豆支) [ citation needed ] and various types of miso that fit with each local climate and culture emerged throughout Japan.
Today, miso is produced industrially in large quantities, and traditional home-made miso has become a rarity. In recent years, many new types of miso have appeared, including ones with added soup stocks or calcium, or made with beans other than soy, or having reduced salt for health, among other varieties, are available.
The ingredients used to produce miso may include any mix of soybeans, barley, rice, buckwheat, millet, rye, wheat, hemp seed, and cycad, among others. Lately, producers in other countries have also begun selling miso made from chickpeas, corn, azuki beans, amaranth, and quinoa. Fermentation time ranges from as little as five days to several years. The wide variety of Japanese miso is difficult to classify, but is commonly done by grain type, color, taste, and background.
- mugi (麦): barley
- tsubu (粒): whole wheat/barley
- genmai (玄米): brown rice
- moromi (醪): chunky, healthy (kōji is unblended)
- nanban (南蛮): mixed with hot chili pepper for dipping sauce
- taima (大麻): hemp seed
- sobamugi (蕎麦): buckwheat
- hadakamugi (裸麦): Highland barley
- nari (蘇鉄): made from cycad pulp, Buddhist temple diet
- gokoku (五穀): "five-grain": soy, wheat, barley, proso millet, and foxtail millet
Many regions have their own specific variation on the miso standard. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso.
Miso made with rice such as shinshu miso (信州味噌) and shiro miso (白味噌) are called kome miso (米味噌).
The taste, aroma, texture, and appearance of miso all vary by region and season. Other important variables that contribute to the flavor of a particular miso include temperature, duration of fermentation, salt content, variety of kōji, and fermenting vessel. The most common flavor categories of miso are:
- Shiromiso, "white miso"
- Akamiso, "red miso"
- Awasemiso, "mixed miso"
Although white and red (shiromiso and akamiso) are the most common types of misos available, different varieties may be preferred in particular regions of Japan. In the eastern Kantō region that includes Tokyo, the darker brownish akamiso is popular while in the western Kansai region encompassing Osaka, Kyoto, and Kobe, the lighter shiromiso is preferred.
A more nuanced breakdown of the flavors is:
- Kome miso (米味噌) or "rice miso" can be yellow, yellowish white, red, etc. Whitish miso is made from boiled soybeans, and reddish miso is made from steamed soybeans. Kome miso is consumed more in eastern Japan and the Hokuriku and Kinki areas.
- Mugi miso (麦味噌) or "barley miso" is a whitish miso which is produced in Kyushu, western Chugoku, and Shikoku areas. Another reddish mugi miso is produced in the northern Kanto area. Mugi miso has a peculiar smell.
- Mame miso (豆味噌) or "soybean miso" is a darker, more reddish brown than kome miso. This is not so sweet as some other varieties, but has some astringency and good umami (旨味). This miso requires a long maturing term. Mame miso is consumed mostly in Aichi prefecture, part of Gifu prefecture, and part of Mie prefecture. Soybean (grain-free) miso is also labeled hatchō miso (八丁味噌). Hatchō miso is an Okazaki, Aichi specialty and has its origins in Mikawa Province during the Sengoku period. The processing method with large wooden barrels and stones on the lid remains unchanged.
- Chōgō (調合) or Awase (合わせ) miso, or "mixed miso" comes in many types, because it is a mixture or compound of other varieties of miso. This may improve the weak points of each type of miso. For example, mame miso is very salty, but when combined with kome miso the finished product has a mild taste.
- Akamiso (赤味噌) or red miso is aged, sometimes for more than one year. Therefore, due to the Maillard reaction, the color changes gradually from white to red or black, thus giving it the name red miso. Characteristics of the flavor are saltiness and some astringency with umami. It is often a much stronger-tasting miso. Factors in the depth of color are the formula of the soybeans and the quantity used. Generally, steamed soybeans are more deeply colored than boiled soybeans.
- Shiromiso (白味噌) or white miso is the most widely produced miso, made in many regions of the country. Its main ingredients are rice, barley, and a small quantity of soybeans. If a greater quantity of soybeans were added, the miso would be red or brown. Compared with red miso, white miso has a very short fermentation time. The taste is sweet, and the umami is soft or light (compared to red miso).
Chemical properties of flavor and aroma compounds Edit
The distinct and unique aroma of miso determines its quality. Many reactions occur among the components of miso, primarily the Maillard reaction, a non-enzymatic reaction of an amino group with a reducing sugar. The volatile compounds produced from this reaction give miso its characteristic flavor and aroma. Depending on the microorganism in combination with the variety of soybean or cereal used, many classes of flavor compounds are produced that give rise to the different types of miso. Fermentation products such as furanone compounds, including 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) and 4-hydroxy-2,5 dimethyl-3(2H)-furanone (HDMF) are novel flavor compounds of miso.  HEMF is especially known for its sweet aroma and is very important for the sensory evaluation of the aroma of rice miso. 
The unique sensory properties of miso are complex however, the key factor involved in the overall quality of the final product is the enzymatic activity of microorganisms. They use the composition of miso (rice, barley, and soybeans) to produce different pigments, flavor and aroma compounds.
Proteolysis of soybean protein produces constituent amino acids that impart an umami taste that enhance the relatively dull taste of soybean by itself.  Soy protein contains a substantial amount of glutamate, the salt of which is known as MSG or monosodium glutamate, a popular ingredient used by food manufacturers to improve the taste of their products.  The umami effect of MSG itself is one-dimensional however the umami taste of miso is multi-dimensional because of the myriad of different amino acids and fermentation products present.
Barley miso is a traditional farmhouse variety made for personal use. Often called "rural miso", domestic barley is more often used than imported barley. Containing glutamic acid and aromatic compounds such as ferulic acid and vanillic acid, barley miso is distinguished by a characteristic flavor. 
Miso's unique properties and flavour profile can be attributed to the compounds produced through the fermentation process. Miso, depending on the variety, consists of a starter culture called koji (麹), soybeans, and usually a grain (either rice, barley, or rye).  The miso goes through a two step process first creating the koji, and second the koji is combined with the other components and the mixture is left to be enzymatically digested, fermented and aged.
Creating koji Edit
Koji is produced by introducing the mould Aspergillus oryzae onto steamed white rice. This mould culture comes from dried A. oryzae spores called tane-koji or "starter koji" and is isolated from plant matter (usually rice) and cultivated.  In the past, the natural presence of A. oryzae spores was relied upon to create koji, but because of the difficulty of producing the culture, tane-koji is added almost exclusively in both industrial and traditional production of miso. Tane-koji is produced much in the same way as koji, but also has a small portion of wood ash added to the mixture  which gives important nutrients to the fungus as well as promoting sporulation.
A. oryzae is an aerobic fungus and is the most active fermenting agents in koji  as it produces amylolytic, and proteolytic enzymes which are essential to creating the final miso product. Amyloytic enzymes such as amylase aid in the breakdown of starch in the grains to sugar and dextrin,  while proteolytic enzymes such as protease catalyze the breakdown of proteins into smaller peptides or amino acids. These both aid in the enzymatic digestion of the mixture of rice and soybeans. Depending on the strain of A. oryzae, enzymatic composition varies thereby changing the characteristics of the final miso product. For example, the strain used to create the sweeter white miso would likely produce a higher content of amylolytic enzymes, while comparatively a soybean miso might have a higher content of proteolytic enzyme.
To create optimal conditions for enzymatic production and the growth of A. oryzae, the koji's environment must be carefully regulated. Temperature, humidity and oxygen content, are all important factors in not only maximizing mould growth and enzyme production, but to prevent other harmful bacteria from producing. Once the koji has reached a desirable flavour profile it is usually mixed with salt to prevent further fermentation. 
Although other strains of fungi have been used to produce koji, A. oryzae is the most desirable because of a number of properties, including the fact that it does not produce aflatoxin. 
Miso typically comes as a paste in a sealed container requiring refrigeration after opening. Natural miso is a living food containing many beneficial microorganisms such as Tetragenococcus halophilus which can be killed by overcooking. For this reason, the miso should be added to soups or other foods being prepared just before they are removed from the heat. Using miso without any cooking may be even better.  Outside Japan, a popular practice is to add miso only to foods that have cooled to preserve kōjikin cultures in miso. Nonetheless, miso and soy foods play a large role in the Japanese diet, and many cooked miso dishes are popular.
Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient of miso soup, which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is considered a fundamental unit of Japanese cuisine. This pairing is the basis of a traditional Japanese breakfast.
Miso is used in many other types of soup and soup-like dishes, including some kinds of ramen, udon, nabe, and imoni. Generally, such dishes have the title miso prefixed to their name (for example, miso-udon), and have a heavier, earthier flavor and aroma compared to other Japanese soups that are not miso-based.
Many traditional confections use a sweet, thick miso glaze, such as mochi and dango. Miso-glazed treats are strongly associated with Japanese festivals, although they are available year-round at supermarkets. The consistency of miso glaze ranges from thick and taffy-like to thin and drippy.
Soy miso is used to make a type of pickle called misozuke.  These pickles are typically made from cucumber, daikon, Nappa cabbage, or eggplant, and are sweeter and less salty than the standard Japanese salt pickle.
Other foods with miso as an ingredient include:
- dengaku (sweetened miso used for grilling)
- yakimochi (charcoal-grilled mochi covered in miso)
- miso-braised vegetables or mushrooms
- marinades: fish or chicken can be marinated in miso and sake overnight to be grilled. in Japan is often coated with shiro miso, wrapped in foil and grilled.
- sauces: sauces like misoyaki (a variant on teriyaki)
- dips: used as a dip to eat with vegetables (e.g. cucumbers, daikon, carrots, etc.)
- side dish: miso is often eaten not only as a condiment, but also as a side dish. Mixed or cooked miso with spices or vegetables is called okazu-miso (おかず味噌), often eaten along with hot rice or spread over onigiri.
Claims that miso is high in vitamin B12 have been contradicted in some studies. 
Some experts suggest that miso is a source of Lactobacillus acidophilus.  Miso is relatively high in salt which can contribute to increased blood pressure in the small percentage of the population with sodium-sensitive prehypertension or hypertension.
Food fare: Making caramel — a sticky situation you might actually enjoy
April features a double dose of sweetness: both National Caramel Day (April 5) and National Caramel Popcorn Day (April 16) are celebrated. The process of creating caramel involves cooking sugar over heat until the sugar oxidizes, releasing volatile chemicals that cause the sugar to take on a characteristic brown color and a rich, nutty and sweet flavor. The resulting caramel will vary depending upon the type of sugar used, temperature, cook time and additives.
It is believed that the first caramels were made around 1000 A.D. by Arabs who crystalized sugar in boiling water. There is also evidence that early American settlers were making hard candy caramels as far back as the 1650s. Proving that caramels weren’t just for suckers, someone discovered around 1850 that adding milk and fat to the browned sugar concoction resulted in a soft, chewy candy that quickly became popular.
And did you know that Milton S. Hershey got his start shipping, not chocolate, but caramels around the USA, after establishing the Lancaster Caramel Co. in 1886? Caramel popcorn was introduced by two brothers, Frederick and Louis Rueckheim, who registered the Cracker Jack trademark in 1896 and, in the 1950s, a Kraft Foods employee, Dan Walker, was credited with inventing caramel dunked apple treats. Two decades later a French chocolatier, Henri Le Roux, marketed the first salted caramels in the 1970s.
The process of caramelization has been used for centuries to add flavor to meals and treats, and can be used with any food that contains sugar. While we commonly think of caramel in sweet situations, caramelization can apply equally to savory options. In fact, you’re caramelizing every time you toast a piece of bread, or brown onions over low heat to create a delicious topping for a hamburger. Certain cuisines use caramel sauce in savory dishes. For example, you’ll find it in many Vietnamese dishes complementing chicken, pork and seafood recipes Google it and you’ll find lots of options to try.
I’ve included one such recipe among today’s offerings: Sushi Rice with Miso-Caramel Glazed Salmon, where the sweetness of the caramel sauce melds with salty miso paste and soy sauce, tangy scallions and vinegar, the gentle heat of red pepper flakes and the nuttiness of toasted sesame seeds. All of these flavors work beautifully with the slightly fatty salmon and sweet and sticky sushi rice to make a tasty dinner dish, perhaps served with an Asian slaw or salad.
Sweet caramels abound. You’ll find them in candy — hard and soft caramels and toffees — along with dulce de leche fillings in cakes and cookies, sauces over ice cream, cakes and puddings. So I’m giving you a few options to try for dessert.
First, you can check out the simple Caramel Sauce from my Nov. 28, 2017, holiday Food Fare, linked to this column on HeraldTimesOnline.com.
Next up, some soft caramel candies. Since I still had jaggery and spices left over from my last column, I tried a recipe for Indian caramels — it’s a bit more robust than white sugar caramels, with spicy overtones of nutmeg, cinnamon, ginger, cloves and a hint of cardamom. Cut and wrap them in parchment paper and store them in an airtight container and you’ll be able to give your dentist nightmares for months.
And flan is one of my favorite desserts of all time. Today’s Coffee Crème Caramel has a smooth, silky pudding base topped with a smooth caramel sauce with just slightly bitter coffee overtones.
And finally there’s a salted caramel-chocolate tart — a chocolate cookie crust with a salted caramel filling covered with a chocolate ganache. Its unctuous and rich and you should try a small piece with some vanilla ice cream or a lightly sweetened whipped cream to avoid the dreaded dessert coma. That being said, it was worth the risk.
So with a few recipes to try, here are a few tips to note before attempting to make caramel:
1. Use a heavy metal pot that heats evenly and don’t use nonstick or tin-lined cookware as the high heat can damage the finish. Use a much larger pot that you think you’ll need if your recipe calls for adding butter or liquid, as the caramel will bubble up and over the edge.
2. Caramel is very, very hot! Be careful of splashes, boiling over and definitely resist the urge to taste it before it cools.
3. If you’re caramelizing sugar by itself or sugar with water, use cane sugar and make sure your pot is very clean impurities can cause your caramel to burn or seize up. If you’re using an alternative sweetener, adding a liquid such as cream will mitigate that possibility, especially if you want to include spices or other additives to your caramel mix.
4. Apart from an initial stir to combine the sugar and any liquid you are using, resist stirring or all those little crystals will try to hook up with each other and your caramel will seize. Instead, gently tilt the pot from side to side to spread the color evenly while your caramel is cooking and save mixing in any additional ingredients until after your caramel has formed.
5. While a watched pot never boils, an unwatched caramel is very likely to burn. Once the oxidation process begins it can proceed very rapidly to a burnt caramel. While certain recipes call for pushing your caramel to the edge to add bitter overtones, a burned caramel is basically unsalvageable.
And finally, 6. Practice and experiment — with sugar types, cooking times and temperatures and flavors. October will be here before you know it, and October is National Caramel Month.
Sushi Rice with Miso-Caramel Glazed Salmon
Source: Bon Appetit by Chris Morocco, May 29, 2019.
1 cup short-grain sushi rice
1 teaspoon kosher salt, plus more
2 tablespoons unseasoned rice vinegar
Salmon and Assembly:
2 tablespoons pure maple syrup
2 tablespoons red or white miso
2 tablespoons tamari or soy sauce
2 tablespoons unseasoned rice vinegar
1/4 teaspoon crushed red pepper flakes, plus more for serving
1 tablespoon extra-virgin olive oil
2 5-6-ounce boneless salmon fillets
1 tablespoon toasted sesame seeds
1. Rinse rice several times with cold water in a colander until water runs clear. Drain well. Transfer to a small saucepan. Add a pinch of salt and 1 1/4 cups cold water. Bring to a boil over medium-high heat. Stir rice once, cover, and reduce heat to low. Cook until water is evaporated and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.
2. Whisk vinegar, sugar and remaining 1 teaspoon salt in a small bowl until sugar dissolves. Stir into rice and let sit (covered so it stays warm) until ready to use.
Salmon and Assembly:
3. Whisk maple syrup, miso, tamari, vinegar and 1/4 teaspoon red pepper flakes in a small bowl to combine.
4. Heat oil in a medium nonstick skillet over medium. Season salmon with salt and place in skillet skin side down. Cook, shaking pan occasionally to redistribute oil in skillet, until skin is very crisp and deep golden brown, 7-9 minutes. Turn salmon and continue to cook just until very lightly browned on the flesh side (by this point it should be nearly cooked through), about 2 minutes longer. Using a spatula to hold fish from tumbling out of skillet (or just transfer salmon to a plate while you do this), pour off fat from skillet. (Return fish to skillet if needed before proceeding.) Reduce heat to low and add glaze cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute longer.
5. Serve salmon on top of rice. Drizzle with any leftover glaze. Top with scallions, sesame seeds and red pepper flakes. Serve with lime wedges alongside for squeezing over the fish.
Columnist’s note: Many reviewers found this recipe to be very salty. I cut back the miso and tamari to 1 tablespoon each. I’d recommend starting there and adding additional salt to your taste.
Salted Masala Chai Jaggery Caramels
Source: Milk & Cardamom, April 19, 2018.
4 tablespoons or teabags of black tea
1/2 teaspoon ground cloves
2 teaspoons ground ginger
2 teaspoons cinnamon powder
2 teaspoons ground cardamom
1 1/3 cup granulated sugar
2/3 cup jaggery, powder or shredded
1. Brush or spray an 8-by-8-inch pan with vegetable oil. Line with parchment paper (leaving a lip to lift the caramel out) and brush with oil again. Set aside
2. Add heavy cream to a heavy-bottomed saucepan. Add tea, ground cloves, nutmeg, ground ginger, cinnamon and ground cardamom. Heat over medium-low heat, stirring continuously. Heat the milk for 10 minutes. The edges of the milk should start forming bubbles, do not let it boil. The tea should steep into the milk turning it a lovely tan color.
3. Strain the heavy cream into a large saucepan (the caramel bubbles up a lot!). Add unsalted butter, corn syrup, granulated sugar and jaggery. Heat over medium heat, stirring occasionally.
4. Bring the caramel to 250 degrees. This took me 20 minutes. Take the caramel off the heat and stir in 1 teaspoon of salt. Pour the caramel into the prepared 8x8 pan. Let it cool for 12-24 hours.
5. Sprinkle Maldon sea salt onto the block of caramel. Remove the caramel from the pan. Brush vegetable oil onto a large knife to prevent the caramel from sticking to it. Cut the caramel into 1-by-1-inch pieces and wrap in wax paper. Save in an air tight container for up to 9 months.
Source: by Lauryn Tyrell, Martha Stewart Living, January/February 2021.
1/4 teaspoon plus a pinch kosher salt (we use Diamond Crystal)
1 tablespoon espresso or strongly brewed coffee
1/2 vanilla bean, split, or 1 teaspoon vanilla extract
2 large eggs, plus 1 large yolk
1. In a small saucepan, stir together 1/4 cup sugar, pinch of salt and 1 tablespoon water. Cover and cook, without stirring, over medium heat until sugar has dissolved and mixture is bubbling, about 2 minutes. Remove lid continue to cook, swirling occasionally, until amber, about 2 minutes more. Remove from heat carefully stir in coffee (mixture will bubble).
2. When bubbling subsides, pour caramel into a 3-cup ceramic dish, or divide between two 4-inch ramekins. Tilt to completely coat bottom and halfway up sides. Let cool completely at room temperature, about 30 minutes.
3. Preheat oven to 325 degrees. Scrape vanilla seeds into a clean small saucepan add vanilla pod, half and half, and 1/4 cup sugar. Heat over medium until bubbles form around edges remove from heat. In a bowl, whisk together eggs and yolk, and remaining 1/4 cup sugar and 1/4 teaspoon salt. Slowly whisk into hot half-and-half mixture. Strain through a sieve.
4. Pour into dish coated with caramel. Place in a roasting pan on center rack of oven add boiling water to reach halfway up sides of custard dish. Bake until custard is set around edges and still slightly jiggly in center, 35-40 minutes.
5. Remove dish from water bath and let cool completely, then refrigerate, uncovered, at least 2 hours and up to overnight. Run a thin, flexible knife around edge of crème caramel to release it. Place a serving plate on top, flip to unmold and serve.
Salted Caramel-Chocolate Tart
Source: by Claire Saffitz, Bon Appetit, March 2018.
Crust: 1/3 cup unsweetened cocoa powder
1 2/3 cups all-purpose flour, plus more for surface
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
3 tablespoons chilled milk or water
1/8 teaspoon cream of tartar
6 tablespoons chilled unsalted butter, cut into pieces
8 ounce semisweet chocolate (do not go above 70% cacao), finely chopped
2 tablespoons unsalted butter, cut into small pieces
Special equipment: A 9- or 10-inch tart pan with removable bottom.
1. Whisk cocoa, sugar, salt and 1 2/3 cups flour in a medium bowl. Add butter and toss to coat. Using your fingers, smash butter into dry ingredients until it nearly disappears (you shouldn’t see any large bits) and mixture holds together when squeezed — you’re working it more than you would pie dough. Make a well in the center and add yolk and milk. Using a fork, gradually incorporate flour mixture until you’ve got a shaggy dough. Knead a couple of times in bowl until no dry spots remain and dough is smooth. Flatten into a 3/4-thick disk, wrap tightly in plastic and chill until firm, about 2 hours. (You can make the caramel filling during this time.)
2. Preheat oven to 350 degrees. Let dough sit 5 minutes to soften slightly. Roll out on a lightly floured surface to a 14-inch round about 1/8-inch thick, dusting with more flour as needed to prevent sticking. Lift dough on one edge and throw a pinch of flour on surface. Slide bottom of tart pan under dough, positioning it roughly in the center. Fold in edges of dough so it’s resting fully on insert place inside tart ring and unfold edges so they gently slump against sides of pan and excess dough is hanging over the edges. Press dough firmly into bottom of pan with floured hands, then use a straight-sided measuring cup to firmly press sides of dough into grooves and up sides of pan. Roll pin over top edge of pan to shear off excess dough flush with pan. Reserve dough scraps for patching any potential cracks later. Prick bottom of dough all over with a fork and chill in freezer until very firm, 10-15 minutes.
3. Place tart pan on a rimmed baking sheet and line with a sheet of parchment paper or foil. Fill with pie weights or dried beans and bake until edges of crust are set and starting to look dry, 12-15 minutes. Carefully lift parchment with weights. Patch any visible cracks with reserved dough. Return crust to oven and bake until firm and dry all over, 18-22 minutes. Transfer to a wire rack and let cool.
1. Bring sugar, cream of tartar, and 1/3 cup water to a boil in a large saucepan over medium-low, stirring with a heatproof spatula until dissolved. Cook, swirling pot often but not stirring, until mixture turns deep amber and wisps of smoke rise from the surface, 8-10 minutes. Remove caramel from heat and immediately stir in butter a piece at a time until smooth (be careful mixture will sputter). Gradually stir in cream, then add salt. Transfer caramel to a heatproof measuring glass (you should have about 1 1/2 cups). Let cool until warm.
2. Pour caramel into cooled tart shell. Chill until caramel is set, at least 1 hour.
1. Place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Stir with a heatproof spatula until ganache is smooth, about 5 minutes. Let cool until thickened enough to hold an indentation from a spoon.
2. Remove tart from refrigerator and scrape ganache over caramel. Using a spoon, gently work ganache over surface, creating decorative swooshes and swirls. Sprinkle with sea salt let sit until ganache has lost its sheen, 10-15 minutes.
• Dough can be made 2 days ahead keep chilled.
• Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
• Caramel filling can be made 3 days ahead cover and chill. Microwave in 20-second intervals, stirring in between, just until pourable.
• Caramel-filled tart can be made 1 day ahead once it’s set, cover and keep chilled.
• Tart can be assembled 1 day ahead. Chill until ganache is set, then cover loosely. Let sit at room temperature 15 minutes before slicing.