Wolfgang Puck Cooks His Oscar Menu

Ingredients

• 115 g Unsalted Butter (cut into cubes, melted)
• 30 ml Corn Syrup (light corn syrup)
• 5 g Miso Paste (white or yellow miso, adds umami)
• 2 g Powdered Ginger (store‑bought powdered ginger)
• 1 g Salt (pinch, fine sea salt)
• 5 ml Sesame Oil (toasted sesame oil)
• 15 g Black Sesame Seeds (toasted)
• 15 g White Sesame Seeds (toasted)
• 125 g All-Purpose Flour (sifted)
• 225 g Sushi‑Grade Tuna (cut into small dice, keep cold)
• 30 ml Soy Sauce (low‑sodium preferred)
• 5 g Wasabi Paste (or prepared horseradish mixed with a little water)
• 30 g Mayonnaise (regular or light)
• 5 ml Sriracha (adjust to heat preference)
• 5 g Sugar (optional, balances heat)
• 15 g Scallions (white parts only) (finely chopped)
• 10 g Pickled Ginger (finely diced)
• 10 g Tobiko (Flying Fish Roe) (optional garnish)

Instructions

1. Make the Sesame Cone Batter

   In a saucepan over medium heat, melt the butter with the corn syrup, stirring until fully combined. Do not let it boil.

   Time: PT5M

   Temperature: Medium heat

2. Add Flavorings

   Stir in the miso paste, powdered ginger, pinch of salt, sesame oil, black sesame seeds, and white sesame seeds until evenly distributed.

   Time: PT3M

3. Incorporate the Flour

   Sift the all‑purpose flour over the mixture and fold it in until a smooth batter forms. No lumps should remain.

   Time: PT4M

4. Rest the Batter

   Transfer the batter to a clean bowl, cover, and refrigerate overnight (at least 8 hours). This rest allows the flavors to meld and the batter to firm slightly.

   Time: PT0M

   Temperature: 4°C (refrigerator)

5. Preheat Oven & Prepare Baking Sheet

   Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone baking mat.

   Time: PT10M

   Temperature: 350°F

6. Portion and Bake Cones

   Spoon small mounds (about 1 tbsp) of batter onto the silicone mat, spacing them apart. Bake for 8‑10 minutes, until the edges are golden brown and the tops are set.

   Time: PT10M

   Temperature: 350°F

7. Shape the Cones

   Immediately after removing from the oven, use a cone roller (or a small cup) to roll each warm disc into a cone shape. Place the rolled cones on a kitchen towel to cool.

   Time: PT5M

8. Prepare the Tuna Tartare Sauce

   In a small bowl, whisk together soy sauce, wasabi paste (or prepared horseradish), mayonnaise, sriracha, sesame oil, and sugar until smooth.

   Time: PT3M

9. Dice the Tuna and Mix

   Pat the tuna dry, then cut into a uniform dice (about ½ inch). Place in a bowl, add the sauce, finely chopped scallion whites, and pickled ginger. Toss gently to coat.

   Time: PT7M

10. Fill the Cones

    Using a piping bag or a small teaspoon, gently spoon the tuna tartare into each cone, filling about three‑quarters full. Top with a pinch of tobiko or caviar if desired.

    Time: PT5M

11. Final Presentation

    Arrange the filled cones on a serving platter. Garnish with extra sesame seeds or microgreens if desired. Serve chilled.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g