Bourbon and Earl Grey-Cured Tuna on Homemade Crackers

Preparation

• In a medium bowl, combine the salt, brown sugar, togarashi, Earl Grey tea leaves, and bourbon, mixing until the texture resembles wet sand. Lay the tuna on a sheet of plastic wrap and generously coat it with the cure mixture, turn and coat the other side, ensuring even coverage. Wrap the tuna tightly in the plastic wrap.
• Place the tuna in a tray to catch any moisture, then set a heavy plate or skillet on top and gently press down. Transfer to the refrigerator and allow the tuna to cure for 8-12 hours for optimal results.
• To make the tapioca crisps: Preheat the oven to 175°F. In a large saucepan, combine 2 1/2 cups of water and the tapioca pearls. Bring the mixture to a boil over medium-high heat and cook until the pearls turn translucent. Once cooked, transfer the tapioca to a strainer and rinse thoroughly to remove excess starch. Line a baking sheet with parchment paper. Stir in the squid ink and togarashi until fully incorporated. Spread the mixture in a thin layer on the prepared baking tray and bake until fully dehydrated, 2-3 hours.
• Allow the tapioca to cool for 5-10 minutes. Meanwhile, line a plate with paper towels. Use your hands to break the tapioca into pieces that fit into your palm. Next, pour 1 inch of oil into a large skillet and heat over medium-high until 375°F (190°C). Fry the tapioca crisps one at a time, watching closely as they will puff up within seconds. Transfer finished crisps to the paper towel-lined plate.
• Lastly, assemble the dish: Dice the cured tuna after rinsing off any remaining cure and add it to a large bowl. Add the soy sauce and toss until evenly coated. Place the seasoned tuna on top of the tapioca crisps. Feel free to garnish with your favorite toppings—I prefer pickled chilies and chives.