05 Dec

Toro Tartar with Caviar and Wasabi Pepper Sauce

tartar-210x159
Ingredients description
3 tablespoons powdered Wasabi
2 tablespoons and 1 teaspoon water
2 tablespoons soy sauce
2 tablespoons low sodium soy sauce
8 tablespoons Dashi
Preparation
Method for Wasabi Pepper Sauce:
1. Dissolve the powdered wasabi in the water and combine with the other ingredients. Powdered Wasabi tends to settle, so mix again before using. Yield: 1 cup (200ml)
Ingredients for Toro Tartar:
8 ½ oz. Toro filet
4 tablespoons Dashi
2 teaspoons finely chopped onion
1 tablespoon plus 1 teaspoon of soy sauce
1 teaspoon finely grated garlic
4 tablespoons Wasabi Pepper Sauce
4 teaspoons Osetra caviar
Negi (scallion) and Yamamomo (Japanese Mountain Peach) for garnish
Method for Toro Tartar:
1. Add the Dashi and soy sauce to the Wasabi Pepper Sauce and refrigerate.
2. Mince the Toro as finely as possible and spread it loosely on a plate. Put the plate in the freezer for 10 to 15 minutes.
3. Working quickly, remove the Toro from thefreezer and combine with the onion and garlic. Stuff the mixture into four 2 inch (5-cm) diameter metal molds each on a chilled serving dish and then remove the molds.
4. Top the Toro with the caviar and Negi (scallions) and pour the sauce on carefully so as not to disturb the arrangement.
5. The key here is chilling the serving plate, and chilling the Tartar to the point, preferably, where a faint layer of ice forms over its surface. You can make an equally great Tartar using salmon, Hamachi or red tuna
Method for Wasabi Pepper Sauce:
1. Dissolve the powdered wasabi in the water and combine with the other ingredients. Powdered Wasabi tends to settle, so mix again before using. Yield: 1 cup (200ml)
Ingredients for Toro Tartar:
8 ½ oz. Toro filet
4 tablespoons Dashi
2 teaspoons finely chopped onion
1 tablespoon plus 1 teaspoon of soy sauce
1 teaspoon finely grated garlic
4 tablespoons Wasabi Pepper Sauce
4 teaspoons Osetra caviar
Negi (scallion) and Yamamomo (Japanese Mountain Peach) for garnish
Method for Toro Tartar:
1. Add the Dashi and soy sauce to the Wasabi Pepper Sauce and refrigerate.
2. Mince the Toro as finely as possible and spread it loosely on a plate. Put the plate in the freezer for 10 to 15 minutes.
3. Working quickly, remove the Toro from thefreezer and combine with the onion and garlic. Stuff the mixture into four 2 inch (5-cm) diameter metal molds each on a chilled serving dish and then remove the molds.
4. Top the Toro with the caviar and Negi (scallions) and pour the sauce on carefully so as not to disturb the arrangement.
5. The key here is chilling the serving plate, and chilling the Tartar to the point, preferably, where a faint layer of ice forms over its surface. You can make an equally great Tartar using salmon, Hamachi or red tuna

Japanese

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