Created by Singaporean chef Jusman So of the restaurant Dava at Bali's Ayana Resort, this elegant carpaccio with nori-braised daikon, wasabi emulsion, and yuzu-marinated daikon requires multiple steps but is simple overall. The key for this recipe is using high-quality sashimi-grade tuna loin.
Freeze the tuna loin for about an hour till it is semi frozen. Using a very sharp knife, cut thin slices. Arrange the slices neatly on the serving plate then brush the tuna with olive oil and sprinkle some sea salt evenly on all the slices. Cover and place in the refrigerator.
Peel the daikon and set aside. Place all the other ingredients in a small pot and bring to a boil. Reduce the heat to low and allow to simmer for 5 minutes. Add the whole daikon and braise over very low heat until the daikon is soft. Remove from the broth and chill for at least an hour.
Place egg yolk, vinegar and mustard in a small mixing bowl and whisk till the mixture thickens slightly and turns creamy. Slowly add the oil into the mixture in a steady stream while whisking continuously. Add the wasabi powder and season to taste with salt.
Peel and finely grate the daikon. Place the grated daikon with yuzu juice and sesame oil and season to taste with sea salt. Allow to marinate for 1-3 hours.
To finish, slice the braised daikon into thin circles and lay the daikon slices over the marinated tuna. Use 2 spoons to quenelle the marinated daikon and arrange it nicely over the braised daikon slices. Drizzle with the wasabi emulsion & serve.