spicy hamachi tartare, nori sheets

ingredients:

hamachi (belly cut works best with this preparation)
orange tobiko
quail egg
miracle whip
mayonnaise
siracha hot sauce
lemon ponzu
crushed garlic
chives
sliced cucumber (optional)
nori sheets
shichimi
fine sea salt

directions:

1.  finely chop hamachi and refrigerate.
2.  in a bowl, mix equal portions of miracle whip and mayo together. then fold in shichimi, siracha hot sauce, crushed garlic, salt, and chives.  the spicy mayo should be orange-ish.
3.  gently stir the spicy mayo mixture into the hamachi, little by little, to taste.

to plate:

1.  put some of the spicy hamachi tartare into a bowl.  garnish with sliced cucumbers all around.  top with a bed of chopped chives, then some orange tobiko, and finally top with quail egg.  (yolk only) gently spoon some lemon ponzu around the tartare.  serve with nori sheets and extra shichimi on the side.

japanese tapas: trio of tartare: tuna, salmon, hamachi

there are three components to this dish.  I will give separate directions for each.

I. tuna tartare

ingredients:

sashimi grade tuna

scallions (white part only)

wakame salad

orange tobiko

sesame oil

rice crackers

fine sea salt

directions:

1.  mince up scallions and wakame salad.

2.  finely chop tuna

3.  mix tuna, scallions, wakame salad, orange tobiko, a light dash of sesame oil, and salt to taste. garnish with rice crackers

II. salmon tartare

ingredients:

sashimi grade salmon

Japanese cucumber

ponzu

orange tobiko

chives

directions:

1.  brunoise the Japanese cucumbers. 

2.  finely chop salmon

3.  mix salmon with the cucumbers and tobiko.  add a dash of ponzu to taste and garnish with snipped chives.

III. hamachi tartare

ingredients: 

sashimi grade hamachi

scallions (green part only)

orange tobiko

lemon ponzu

nori

fine sea salt

1.  slice scallions.

2.  finely chop hamachi

3.  mix hamachi with scallions and tobiko. add a dash of ponzu to taste and fine sea salt.  garnish with nori.

tuna and hamachi carpaccio, avocado tartare, sliced jalapeno

ingredients:

sashimi grade tuna
sashimi grade hamachi
black and gold tobiko
persian cucumber
jalapeno
avocado
lemon

for sauce:

ponzu (homemade or store bought will work)
limes
sugar
mirin
shichimi
grapeseed oil (can sub sesame oil)

directions:

1. prepare mise en place:

      cut avocado in tiny brunoise cut - tartare style, squeeze of lemon, and lightly mix to prevent oxidation
      slice jalapeno rounds paper thin
      cut persian cucumber in half , then slice each half it into thin sheets
      slice tuna and hamachi into fairly thin cuts
      whisk ponzu, fresh lime juice, sugar, mirin, grapeseed oil and a dash of shichimi together

2. to plate:

     place a slice of the cucumber on a cold plate
     top cucumber with tuna or hamachi
     spoon a penny sized amount of avocado tartare in middle
     top avocado with jalapeno slice
     top jalapeno with tobiko

3. spoon sauce around each piece right before serving and serve immediately


*please note, photo taken without sauce.