To make Pickled Honshimeji Mushrooms, in large sauté pan, melt butter. When butter starts to brown, add mushrooms; sauté about 2 minutes. Add sugar; when sugar is melted, add soy sauce and vinegar. Cook until liquid has reduced to syrup. (Yield: 3 cups)
To make Sake-Black Bean Jus, in saucepan, melt 3 tablespoons of the butter. Add shallots, garlic and ginger; cook until soft. Add sake; simmer until reduced to 6 tablespoons. Over low heat, whisk in remaining butter, a tablespoon at a time. When all the butter is incorporated, whisk in black bean sauce. (Yield: 3 cups)
For each serving, to order, season 1 piece tuna with salt and pepper. In sauté pan, heat 1 tablespoon oil over high heat; sear tuna about 1 minute on all sides. Mound 1/3 cup cabbage in center of plate. Slice tuna and arrange on top of cabbage; top with 2 tablespoons Pickled Honshimeji Mushrooms. Spoon 2 tablespoon Sake-Black Bean Jus around plate.
*To make braised napa cabbage, in large rondo or braising pan, melt 1/2 pound unsalted butter. Add 12 sliced shallots and 12 sliced garlic cloves; cook until shallots are translucent. Add 2 heads thinly sliced napa cabbage and 2 quarts chicken stock or mussel broth. Simmer until cabbage is tender; if any liquid remains, strain it off and reduce separately; return liquid to cabbage. Season with salt; add 1/2 cup minced chives. (Yield: 8 cups)
Recipe by Chef Steven Greene, Devereaux’s Restaurant (Greenville, SC)
