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| Tuna Tataki |
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| Ingredients |
| 12 to 16 oz Sashimi Grade Tuna, rectangular shape
Fresh Garlic
Black Pepper
Spicy Red Pepper
3 T Canola Oil or Duck Butter
1/4 C Soy Sauce
1/4 C Mirin
1/4 C Sake
Pinch Yuzu Gosho |
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| Methods |
| Start with the tuna, sprinkle and rub in garlic, black pepper and a bit of spicy red pepper.
Wrap and place in coldest part of refrigerater.
Bring the canola oil or duck butter to high temperature.
Carefully sear all sides of tuna until golden color begins to appear.
Do not overcook.
Remove from heat and place in a ziplock bag with a mixture of soy sauce, mirin, sake and a pinch of yuzu gosho if
available. (Japanese food stores occasionally stock this wonderful spice).
Remove all the air in the ziplock bag and seal.
Place bag in 10-14 quart saucepan with hot water (about 140-150 degrees). Do not use water any hotter!!!
About 15 minutes later, remove bag and place bag in ice bath.
Let the tuna rest until the ice melts.
Slice thin and serve over a bed of thinly sliced onions or seaweed salad. |
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