AHI TUNA CARPACCIO, FENNEL, CANDIED MANDARINQUATS, POPPED CAPERS
A Perfect Japanese Appetizer: Tuna Tataki
Do you love tuna? Well, there are various different ways to enjoy the tuna and one of them is Tuna Tataki! Slightly seared tuna served with citrus-based soy sauce!
Ingredients:
* Tuna
* Sesame Seeds 2T
* Black Sesame Seeds 2T
* Sesame Oil
* Lemon (optional)
* Green Onion (optional)
Sauce:
* Rice Vinegar 2oz
* Soy Sauce 2oz
* Katsuobushi 2T
* Lemon
1. Pour all of the sesame seeds on a plate and mix them thoroughly
2. Gently cover the tuna with sesame seeds on both sides
3. Pour sesame oil onto a pan
4. Slightly sear the tuna in low heat (just until the red color turns into light brown)
5. Rest the Tataki until it is cool
6. Slice the Tataki into small slices and place them on the plate
7. Pour rice vinegar, soy sauce, katsuobushi, squeezed lemon juice into a bowl, and mix them.
8. Pour the mixed sauce onto Tataki.
9. Gently sprinkle chopped green onion on top.
Always feel free to be creative and we would love to hear how your Tuna tataki turned out!
Thank you for watching!
#Cooking #Health #DOMA
Cafe Sydney Tuna Carpaccio Recipe
Cafe Sydney's executive chef Matt Bates takes you behind the scenes of the Cafe Sydney kitchen as he prepares a light, summery tuna carpaccio -- ideal as an appetiser or canapé during the warmer months.
Seared Tuna With Mango Salsa - How To Make Sushi Series
Master Sushi Chef Hiroyuki Terada shows you how to make our Seared Tuna with Mango Salsa. When we opened 4 years ago, this was on the menu, but we took it off a year later to introduce some other dishes. This was really a great seller and if you ordered it back then, you instantly fell in love with dish. The natural sweetness of the mango, paired with the slight soy/vinger of the Ponzu sauce is an amazing combination that's light and refreshing for summer. Go ahead and give it a try, and let us know what you think.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
knifemerchant.com