Tuna tataki
Japan, Chili+Ingwer
fish
starter
medium
Torben Ebert
Ingredients for 4 persons
Marinade
- 4-5 tbsp soy sauce
- 1 tablespoon TOMAMI Japan
- 3-4 dashes of TOMAMI Chili+Ingwer
- 2.5 tbsp mirin
- 3 tbsp orange juice
- 2.5 tbsp lemon juice
- 1.5 tbsp sugar
- 1 tbsp brown sugar
- 1 pinch ginger powder (alternatively 10 g fresh ginger)
Tataki
- 600 g sushi-grade tuna or salmon
- 60 g light sesame
- 30 grams of black sesame
Vegetables
- 1 cucumber
- sesame oil, salt and pepper
Preparation
Take the tuna out of the fridge about 1 hour before cooking and let it cool slightly. Cut into long, even pieces.
Weigh all the ingredients for the marinade and bring to the boil briefly, then set aside.
Drain the tuna, lightly salt and coat in the sesame so that the sesame is evenly distributed on the outside.
Fry the fish briefly and sharply so that the heat is only applied for a short time, but still develop roasted aromas. Remove directly from the heat and let cool.
Preparation time 5 minutes
